PURE SPARKLE CUPCAKES
These classic vanilla cupcakes from the new Sparkles Cupcake cookbook are topped with the ultimate vanilla frosting. From the new cookbook Sparkles Cupcakes – The Little Black Book, by Kathryn Sutton. $29.95. Published by New Holland.
220g (7oz) butter
230g (7/1 3 oz) caster sugar
205g (61/2oz) eggs
330g (11oz) flour, sifted
12g (/1 3 oz) baking powder
90ml (3/1 3 fl oz) milk
10g (/1 3 oz) vanilla bean paste
115g (4oz) butter
310g (10oz) pure icing sugar
25g (2 / 3 oz) egg white (pasteurised)
1/2 teaspoon lemon juice
10g (/1 3 oz) vanilla bean extract
Preheat oven to 145ºC.
Cream butter and sugar on high speed in mixer until mixture is smooth and turns from yellow to off-white (between 5 and 20 minutes, depending on softness of butter).
Add eggs, one at a time, combining between additions. Do not let mixture split. Mix through until just combined. Do not overmix.
Sift flour and baking powder together. In a separate bowl, combine milk and vanilla bean paste. Add half the flour mixture and half the milk mixture to the butter mix.
Add remaining sifted flour and baking powder, then remaining milk and vanilla bean paste. Mix until just combined.
Using an ice-cream scoop, spoon mixture into cupcake foils. Bake for 30 minutes, turning tray around once at 15minutes.
Whip butter until slightly pale and creamy. Add icing sugar and cream on high speed for further 5–10 minutes.
Add egg whites, lemon juice and vanilla bean extract. Cream an additional 3 minutes.
Spread on cooked cupcakes.
Silver sugar dot.