Hannah requested that Angela make her vanilla cupcakes with pink buttercream icing and smarties. I wanted in on the action. The result - delicious fluffy cupcakes. Delicious icing. Hannah was thrilled. I think she asked too many people for cupcakes because she ended up with three different plates. I may be biased - but ours looked and tasted the best!
We made 24 mini and 26 regular sized cupcakes
200g butter, softened
1 3/4 cups caster sugar
1 vanilla bean, seeds scraped
1 tsp vanilla extract
2 +3/4 cups (405g) SR flour
1 cup milk
Preheat the oven to 180C. Line the cupcake pans with patty pans.
Cream the butter. Add the sugar and vanillas. Mix until smooth. Add the eggs one at a time and beat until combined (it may curdle slightly, but dont worry as it will be fine once the flour is in).
Fold in the milk and flour in alternate batches.
Spoon into patty cases (only fill about 2/3 of the way). Bake for 15-20 minutes for the regular sized ones and shorter for the mini ones. I have a habit of not using a timer and just stay in the kitchen and check on them regularly. They are ready when they spring back to the touch and are lightly golden. If they peak in the middle like nipples the oven is too hot or they are too close to the element.
100g butter, softened
3 cups (450g) icing sugar
Vanilla bean, split and seeds scraped
Use a blender to cream the butter and vanilla bean. Add the icing sugar and food dye and mix well. Add the milk, in tbsp increments until desired consistency is reached. I like a thick buttercream icing that will hold its shape when decorated.