HIIII. How’s your week been? Hope it’s been going smoothly! Mine, unfortunately, doesn’t seem to be going that well. Instead of racking my brain on my dissertation, check out what I did instead… Now call me the Queen of Procrastination. :(
Here’s a really simple, no-fail, fuss-free recipe which I adapted from the Hummingbird Bakery Cookbook! Hummingbird Bakery is my sister’s favourite bakery ever, and to date I’ve never failed in bringing back cupcakes for her everytime I return from London (that’s a 13-hour flight btw). I know, I’m such a sweet sister right? :D
Vanilla Cupcakes with Cream Cheese Frosting (with slight modifications from the original Hummingbird recipe)
Makes about 16 cupcakes.
For the cupcake layer:
80g unsalted butter, softened
280g caster sugar (I reduced this to 180g)
240g plain flour (sifted)
1 tbsp baking powder
1/4 tsp salt
240ml skimmed milk
1/2 tsp vanilla essence
- Preheat the oven to 190°C.
- Beat the butter, sugar, flour, baking powder and salt using a hand-held electric whisk until the mixture resembles fine breadcrumbs.
- Mix the milk, vanilla essence and eggs together in a jug.
- Pour three-quarters of the milk mixture into the dry ingredients and mix well, before adding the remaining milk mixture.
- Increase the speed to medium and beat until a smooth batter forms.
- Spoon the butter into muffin cases and fill them up to about two-thirds full. This is important if you want your cupcakes to be at the perfect height!
- Bake for 18-20 minutes until the sponges feel springy. I baked mine for 18 minutes and they turned out really soft and fluffy!
- Leave to cool slightly before removing from the tin, and place on a wire rack for them to cool completely before adding the frosting.
For the cream cheese frosting:
50g unsalted butter, softened
140g icing sugar (the original recipe called for 300g, which I thought was too diabetes-inducing!)
125g cream cheese (I used reduced-fat, heh)
Beat the butter and icing sugar together on low speed until no large lumps remain. Add the cream cheese and mix until everything comes together, then increase the speed to medium. The frosting should become soft and fluffy. Pipe the icing onto the cupcakes after they have cooled, and top with strawberries to complete the look!
PS. If you’re not a fan of overly-sweet frosting, perhaps you might want to reduce the icing sugar further. I found them to be still a little too sweet despite having carried out drastic reductions!
Wheeeee don’t the pretty cupcakes make you feel happy? :D Ok it’s time to get back to work!