Light and Fluffy Cupcakes
Makes 21 medium sized cupcakes
Ingredients
- 350g (2 4/5 cups) cake flour (see note below)
- 12g (3 tsp) baking powder
- 1/2 tsp salt
- 200g (1 cup) granulated (white) sugar
- 170g (1 1/2 sticks, 3/4 cup) butter, room temperature
- 2 large eggs, separated
- 240ml (1 cup) milk
- 2 tsp vanilla paste or extract
Glaze
- 125g (1 cup, unsifted) powdered (confectioners’) sugar
- 1 tsp vanilla extract
- 4 tbsp whole cream (or milk, for a thinner glaze)
- edible confetti or sprinkles for decorating (optional)
Ingredients
- Preheat oven to 190°C (375°F). Line 2 muffin pans with 21 cupcake liners.
- Whisk together flour (and cornstarch, if using), baking powder and salt into a bowl.
- In a second bowl, beat the egg whites to firm peaks.
- In another bowl, cream sugar and butter until fluffy. Add egg yolks one at a time, then add milk and vanilla and mix well.
- Fold in flour mixture until just combined, then fold in beaten egg whites until just combined. Be careful not to overmix.
- Fill cupcake liners about 2/3 full. Bake for about 22 minutes, swapping pans after 10 minutes, until a toothpick comes out clean. Remove from muffin pans and cool completely on a wire rack before glazing.
- Sift the powdered sugar into a bowl, add the vanilla then add cream one tablespoon at a time until you have a thick but pourable consistency. Drizzle or spread over cakes and sprinkle with decorations as desired.
Content and Image from pizzarossa
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