So I made a batch of these amazing beauties for my daughters School, Valentine Cupcake sale, they turned out amazingly soft and moist and well the icing, this is definitely a keeper. Apologies, I didn’t take enough photos before sending them off to school this morning, so here they are featuring as props in my new calligraphy hobby x
Recipe whipped up quickly as below, just a simple cupcake with added buttermilk for moistness.
For 12 cupcakes
160gr self raising flour
2 eggs (room temperature I used medium size)
115gr butter (I always use salted as I have it on hand)
125ml buttermilk (just use milk and add two table spoons of either lemon juice or vinegar- I always do lemon – stir and allow to sit for five minutes whilst you prepare the cake)
3/4 tsp baking powder
1/8 tsp baking soda
Pinch of salt (1/8 tsp if using unsalted butter)
2 drops of pink food colouring (omit if you don’t want the sponge to be pink)
200gr granulated or caster sugar
2 tsp Vanilla (I use extract but essence will work)
Strawberry milkshake icing
for 12 cupcakes
200 gr icing sugar powder
150 gr butter
100 gr strawberry milkshake powder (you can use banana or chocolate, I used Nesquick)
3 tbsp milk or cream (I used milk)
1 tsp vanilla extract
Switch oven to 170 – 175 oC
Gently hand whisk flour and baking soda, baking powder and salt together in a bowl.
Prepare buttermilk mix by adding lemon juice or vinegar, place to one side.
In Kitchenaid stand mixer, or using electric whisk, place butter and granulated/caster sugar in at medium speed, mix till pale and fluffy around three minutes.
Beat in food colouring.
Add eggs to butter mix one at a time, waiting till fully mixed before adding more.
Add vanilla essence.
Turn mixer down to slow, and add flour mix a spoon at a time to avoid flour flying everywhere, add around a third of the flour mix.
Pour in half the buttermilk and allow to mix in well, scrape down the sides of bowl.
Add more flour as before slowly, add more buttermilk.
Finish by adding remainder of the flour mix, scrape down to ensure all is mixed well.
Equally fill 12 cupcake liners and bake in the middle of the oven for around 12-15 minutes or until a toothpick can be inserted and removed clean.
Whilst cakes are cooling on a rack, make the icing.
Place butter in the mixer, and mix till fluffy, add icing sugar in small quantities to avoid a sugar cloud, whilst that all mixes in, add two table spoons of warm milk to mix with milkshake powder (you must do this or the icing will feel gritty). Mix till smooth and allow to cool. Add slowly to the icing mix and ensure fully mixed in, this will give a pale pink milkshake colour which I feel is perfect, but you could add a drop of colouring if required. Add vanilla and finish mixing.
When cakes are cool, you can pipe with your desired tip, I used a Wilton 1M tip as it is my favourite finish to a cupcake.
NOTE – I doubled the quantity to make 24 cupcakes, but there is no need to double the salt.