VANILLA CUPCAKES WITH SWISS BUTTER CREAM OR CREAMCHEESE FROSTING
- Vanilla cupcake:
- 2 cups cake flour
- 4 eggs
- 2 cups sugar
- 1 cup milk
- ½ cup oil
- 2 teaspoons baking powder
- pinch salt
- 1 teaspoon vanilla essence
Beat eggs and sugar for 15 minutes.
Boil milk and oil and let it cool down.
Note:
Hand blend this mixture for best results.
Siff the flour and salt and add the milk/oil and vanilla essence.
Siff the baking powder and mix until blended. Don’t over mix.
Put dough in cupcake holders.
Bake in pre-heated oven at 180 ºC for 15 min. depending on stove, test with cake spike.
- Strawberry creamcheese frosting:
- 1 tub cream cheese
- ¾ cup cream
- ½ cup sugar
- 1 teaspoon vanilla pod
- ⅛ teaspoon salt
- few drops of strawberry flavoring
Beat cream until thick.
Add salt, sugar, vanilla pod and beat.
Add cream cheese and strawberry flavor.
Beat until well blended.
Pipe on cupcake and decorate.
- Swiss buttercream:
- 5 egg whites
- 2 cups sugar
- 1 lbs butter room temperature
- 2 tablespoons vanilla essence
In a double boiler, add egg white and sugar on low heat and beat until sugar dissolves.
Take off heat and place the bowl in freezer until touchable.
Use the wisk of electric beater and beat for 10 min on medium speed until the egg white peaks.
Turn beater on low speed and add butter piece for piece, the texture will change, but keep on beating. When you see that it is coming together, turn speed up to medium and continue beating for a few minutes.
Add vanilla essence and beat again.
Pipe on cupcake and decorate as desired. Enjoy!!!!
Recipe and photo’s: Angela De Roubaix
