Tuesday, 5 June 2012

For Our Jubilee Tea- Vanilla Cupcakes

 Today is the last day of the Diamond Jubilee weekend.  Soon the bunting and flags will be taken down and packed away.  It's been a wonderful celebration and it's sad to see it coming to an end.  We still have time for one more Jubilee Tea Party so let's make some Vanilla Cupcakes.

Pre-heat the oven to 350 degrees F/ 180 degrees C.   Place 10 paper muffin liners into your muffin tin and measure out the following ingredients:

1 1/2 cups plain flour less 2 Tablespoons flour
2 Tablespoons of cornflour (corn starch)
pinch of salt
1/2 teaspoon baking powder
1 cup white sugar

Sift the dry ingredients into a large mixing bowl. 

1/2 cup butter - room temperature 
1/2 teaspoon vanilla
2 eggs
1/2 cup milk

Combine the eggs, milk and vanilla in a large measuring cup or jug.  With an electric mixer beat the butter into the dry ingredients just until combined, do not over beat.  

Add 1/3 of the wet ingredients and beat until combined. Repeat two more times mixing just enough to incorporate the wet ingredients.  Do not over mix, it will make the cake tough.

Divide the batter among the cupcake liners.  Bake for 15 - 20 minutes or until the cakes spring back when lightly touched.  Remove the cakes from the tin and cool on a wire rack.   


For the frosting you will need:

2 Tablespoons plain flour
1/2 cup milk
1/2 teaspoon vanilla
4 Tablespoons butter
4 Tablespoons shortening
1/2 cup fine white sugar

Stir the flour and milk together until well combined.  Cook over a medium heat, stirring constantly until it boils and becomes very thick.  Remove from the heat and thoroughly cool.  

In a small mixing bowl beat the sugar, butter and shortening together until they are smooth and very fluffy.  Add the cool flour/milk mixture and beat until the frosting looks like whipped cream.  Beat in the vanilla.  Spread on to cool cupcakes. 

Add a pot of tea, some festive china and a few friends to share your cupcakes and you've got a party!  

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