I made these cupcakes for a lovely bridal shower this weekend. Jill, the hostess, had arranged such a great shower for the bride to be. Lots of amazing decorations ,yummy food, cookies, cake, tea and mimosas. It was my first bridal shower and it was a wonderful afternoon.
My contribution to the day was a batch of cupcakes. Vanilla cupcakes with raspberry cream cheese frosting to be exact. I added a bit of light pink color to the frosting so they matched the colors of the day.
Ingredients: (makes 10-12 cupcakes)
120g plain flour
140g caster sugar
1 ½ tsp baking powder
a pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
1 vanilla pod
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
2 tsp. Of raspberry extract
Preheat the oven to 170°C
Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
Whisk the egg, vanilla seeds and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched.
Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
Raspberry cream cheese frosting:
Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Pour in the raspberry extract. Now add food color at this point. Continue beating until the frosting is light and fluffy, at least 5 minutes.
Spoon or pipe the cream cheese frosting on top of a cold cupcakes.