Hi, who doesn’t love cupcakes! I once wanted to open a cupcake shop and I gathered like 20 cupcake books and I tried many recipes, they were all good but not what I was craving for. I like my cupcake to be well bouncy, tender and fluffy from the inside. And to taste good. Cupcakes are a pleasure to the eyes. tiny and colourful, but you also need to devour and think of starting the second, but you rely on the guilt to stop you. Thats when you know you’ve got yourself a good cupcake recipe and I found it. Maybe you have a better recipe, but for me my quest on searching for the best cupcake recipe has ended …7 years later.
So I owe this recipe for Cookies and Cups, I did tweak it a little bit, ex: less salt, less sugar.
So here we go!
- 1½ cups flour
- 1¼ cups sugar
- 2 teaspoons baking powder
- A pinch of salt
- 75 g softened butter
- ¾ cup milk
- 4 egg whites
- Preheat the oven 175C.
- On a stand mixer, whisk together the flour, sugar, baking powder and salt until the mixture is crumbly.
- Divide the milk in 2 bowls.
- Add Vanilla essence to the first bowl.
- Whisk the egg white and the milk until slightly frothy.
- On low speed, start pouring alternatively the two milk mixtures until well combine.
- Prepare the cupcake cases and fill ¾ with the cake mix.
- Bake for approximatively 20 minutes or until the centre is well dry.
- Remove from the oven and transfer them to a wire rack.
As for the buttercream it is easy.
- 1 cup softened butter
- 1/2 cup Crisco Shortening
- 2 cups powdered sugar
- 1/3 heavy cream
Start by mixing the butter and the shortening. Add the sugar and the cream. Flavour with Vanilla.
If you don’t want to use artificial colorant, boil 2 beetroots, extract the juice and add it to your buttercream. The pipping is the tough job! So good luck because I aint the expert!