Vanilla Cupcakes

Little Missy had a pre-Chinese New Year party at her kindy today.  Since cupcakes are almost an obligatory item at any children's party, I decided on a cupcake project with Little Missy.  The best part of making cupcakes for children is to let them do the decorating.  However, do be prepared of the mess - frosting on their face, hair, and any orifice known.

The resulting cupcakes were a tad too sweet (although I reduced the icing sugar by more than half the original recipe !).  Gosh, I hope my cupcakes did not trigger any hyperactive reactions at the kindy.

 This recipe is taken from the Hummingbird Bakery Cookbook by Tarek Malouf.

You will need:
Cupcakes:
120 g all purpose flour
100 g caster sugar
1 1/2 tsp baking powder
1/4 tsp salt
45 g unsalted butter
120 ml whole milk
1 egg
1/4 tsp pure vanilla extract

Vanilla frosting:
250 g icing sugar, sifted
160 g unsalted butter
50 ml whole milk
1/4 tsp vanilla extract
food colouring of your choice

Preparation:
To prepare the cupcakes:
Preheat the oven to 170 deg C.

Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched.

A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

When the cupcakes are cold, spoon the vanilla frosting on top and decorate as you wish.

To prepare the vanilla frosting:
Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.

Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed.

Stir in a couple of drops of food colouring, and continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Spoon on to the cold cupcakes and decorate as you wish.