Rose Vanilla Cupcakes

Leftovers of tea leaves and cranberries, with the suggestion of Caihui and Siying, I used them to make muffins. Caihui’s comments was very cute, she said after eating the cupcake, it makes her feel very womanly. And Siying comments that when she talks, the people around her can smell her the fragrance. Their expression and reaction is so funny. =D

The cupcake looks very pretty. Recipes for cupcake is here. In additional, I added:

2 tbsp of rosebud tea leaves chopped finely
Chopped cranberries for sprinkling on top

Directions:
After mxing in all batter, add in the rosebud and mixed well. Scope to about slightly more than 3/4 full and then sprinkly some cranberries bits on top and ready to baked.

Vanilla Buttercream

I will like to like experiment more on icing. For me, I think icing is just a part of the decor and making the cakes look prettier and more appetizing but at the end of the day, you will only eat the cakes but remove the icing. Especially the one who made them, so much butter and sugar is inside, so fat, aiyo.

Anyway, I will hope to try out different types of them and see if there’s any icing that can compliment the taste of the bakes. =)

Here is a very basic and simple icing recipe.

For icing:
55g unsalted butter, very soft
2 cups powdered sugar
1/8 cup milk
1/2 tsp vanilla extract
Coloring as desired

To make icing:
Place the butter in a large mixing bowl. Add half of the sugar and then the milk and vanilla.
On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar. You may not need to add all of the sugar.
If desired, add a few drops of food coloring and mix thoroughly. (
Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Magnolia Bakery Vanilla Cupcakes

A few of people has been raving about this recipe, so finally I decided to try. =) According to my hubby, he like this compared to the vanilla vanilla cupcakes. He commented that this is more balance in terms of taste, eh I’m not too sure. And I finally did it with frosting this time. I’m too lazy u sually to make frosting to go along. A another pretty cupcake.. hehe.

For cupcakes:

1 cup unsalted butter, softened
300g granulated sugar (reduced from original)
4 eggs, at room temperature
1 and 1/2 cup self rising flour
1 and 1/4 cup all-purpose flour
1 cup milk
1 tsp vanilla extract

To make cupcakes:
Preheat oven to 175 C.

Line two 12-cup muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

For icing:
55g unsalted butter, very soft
2 cups powdered sugar
1/8 cup milk
1/2 tsp vanilla extract

To make icing:
Place the butter in a large mixing bowl. Add half of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Vanilla Vanilla Cupcakes

I know I’m in the midst of exams, but I just can’t help it but to bake. Probably, this is my way of reducing stress. I’m very happy to have found a very very very good vanilla cupcake recipe. It is very soft and moist. I have attempt to add some variations to it by adding chocolate chips but its a no no no. Due to the very soft and light batter, the chocolate chips will sink in to the bottom. So this is only meant to be eaten plain or with buttercream or some icing on top.

Billy’s Vanilla, Vanilla Cupcakes
Source: 52 Cupcakes

Makes about 30 cupcakes. (I only made half the portion)

(195gm)1 3/4 cups cake flour, not self-rising
(140gm)1 1/4 cups unbleached all-purpose flour
(450gm)2 cups sugar ( reduced the sugar portion)
1 tablespoon baking powder
3/4 teaspoon salt
(225gm)1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

1. Preheat oven to 165 degree. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.