Recipe: Easter Cupcake Recipe

Ingredients 

120gm - plain flour 

140gm - caster sugar 

1gm - salt 

120gm unsalted butter, 

145gm milk 

50gm egg 

4gm vanilla extract 

250gm of icing sugar

Method

Preheat the oven to 150°C

Put the flour, sugar, baking powder, salt and 40gmbutter in a kitchen aid mixer with a paddle attachment, Beat on a slow speed until you have a sandy consistency

Gradually pour in half of the 60gm milk, and beat until the milk is just incorporated

Whisk the egg, 2gm vanilla extract and 60gm remaining milk together in a separate bowl. Then pour the liquid into the flour mixture and beat until just incorporated. Scrape down the sides, and beat for a few more minutes. It’s important not to over-mix the batter

Spoon the mixture into the paper cases until two-thirds full, and bake in the preheated oven for 22-27 minutes, or until light golden and the sponge springs back when pressed. A toothpick inserted into the Centre should come out clean

Cool on a wire rack, and ice with frosting and sprinkles once cool

For the frosting, beat the icing sugar and 80gm butter together with a kitchen aid mixture with paddle attachment, until the mixture comes together

Turn the mixer down to a slow speed. Combine the 25gm milk and vanilla extract, and add to the mixture a few tablespoons at a time

Once incorporated, turn the mixer speed up and beat for about 5 minutes, or until the frosting is light and fluffy. Decorate as you like.