New year is a great time to reflect on the year that has gone by and set up new goals for the year to come. It is, I think, life’s way of teaching us to let go graciously. An all important lesson that is overlooked often. Every passing year has something to be grateful for and every oncoming year something to look forward to.
This blogging space, although new to me, has given me that sense of completion and well being. It has provided the ability to explore creatively, ingredients that are used commonly in our kitchens along with satiating the need for varied and flavoursome food that anyone who loves to cook invariably has.
To celebrate a new beginning i bring you this gorgeous vanilla cupcake. Light, fluffy and with the comforting flavour of vanilla, it’s a classic for a reason. The secret to a good buttercream, all else considered, is making sure you whip it well. Make sure it’s aerated and fluffy. To that end, I would err on the side of it being soft than stiff.
Ingredients : (Yields 6 cupcakes)
- 1 cup All Purpose Flour
- 1/2 cup Castor Sugar
- 1/4 tsp Salt
- 1/2 tsp Baking Soda
- 3 tbsp Flavourless oil (like sunflower oil)
- 1.5 tsp Vanilla Extract
- 1/2 cup Milk of choice
- 1/2 tbsp Vinegar
- 1/2 cup Unsalted Butter
- 2 cups Icing Sugar
- 1 tsp Vanilla Extract
- 2 tbsp Whipping Cream
- Preheat oven to 170C. Line cupcake pan with paper liners.
- In a bowl combine flour, sugar, salt, baking soda and fork through.
- In another bowl, add vinegar to milk and allow to stand for 5 minutes.
- Then add oil, vanilla and whisk till combined.
- Add the dry ingredients to the wet and whisk till smooth.
- Scoop equal quantities to the liners and bake for 15 – 20 minutes until a skewer inserted in the cupcake comes out clean.
- Add the butter to a bowl and whisk till light and fluffy.
- Add half the icing sugar and continue to whisk till light.
- Add the vanilla and cream and whip again.
- At this point add the remaining icing sugar, 2 tbsp at a time, whipping after each addition, till you reach desired consistency.
- Allow the baked cupcakes to cool completely.
- Add the buttercream to a piping bag that has a tip fitted of choice and pipe on to the cupcakes.
- If you want to bake one day and frost the next, the buttercream can be refrigerated. Allow to come to room temperature for at least 2 – 3 hours. Whip slightly again before piping.
Wishing you all love, light and happiness always !!