Vanilla Cupcakes

I recently bought a new piping head and haven't done just piped cupcakes in quite a while so I decided that I would practice piping roses using buttercream icing. The piping head I used for the roses is #104 which can also be used for bows, petals etc...

I used the Hummingbird Bakery recipe for vanilla cupcakes and then piped the vanilla icing on top.  The cakes themselves were really light and moist and had a nice hint of vanilla.  I really like classic sponge and this was definitely a recipe I would use again. I particuarly like using milk with the butter in the icing to make it more creamy and a bit less sickly.

As I wanted to pipe roses I decided to use pink and white icing as I thought these colours go really nice together and went really nicely with some pink and white cupcake cases I have. As the whole point was to practice flowers most of the cupcakes used roses, however I tried them in different ways and the ones that didn't use roses I piped hearts to stay along the theme. To pipe buttercream roses a pin is usually recommended, however, I decided just I'd pipe them straight onto the cupcakes, which I think looked just as nice.

I'm really pleased with how they turned out and I really like the colours together. I like piping and would definitely try out some other designs in the future or even make these ones again for a special occasion e.g. valentines day, anniversarys etc...

Recipe
(Cake Days - The Hummingbird Bakery)

Makes 12-16

For the sponge:
80g unsalted butter, softened
280g caster sugar
240g plain flour
1 teaspoon baking powder
1/4 teaspoon salt
240ml milk
2 eggs
1/2 teaspoons vanilla extract

For the vanilla frosting:
500g icing sugar
160g unsalted butter
50ml milk
1/2 teaspoon vanilla essence
Food colouring (optional)

Method:

Preheat the oven to 190C (325F), Gas Mark 5 and line a muffin tin.

Using a handheld whisk slowly beat together the butter, sugar, flour, baking powder and salt until the ingredients resemble fine breadcrumbs.

Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.

Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture. Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

Spoon the mixture into muffin cases until two thirds full. Pop in the oven and bake for 18-20 mins, until the sponges feel springy. Leave to cool.

To make the frosting whisk the icing sugar with the butter on a low speed until fully combined. Add the vanilla essence to the milk and pour into the butter and icing sugar while mixing on a low speed until light and fluffy.

If you want to add food colouring, add a few drops to the icing, being careful not to add too much and alter the taste.  Wait until the cakes are fully cooled to add the frosting.

Thanks for reading,

Olivia x x