Wholemeal Vanilla Bean Cupcakes

Wholemeal Vanilla Bean Cupcakes

using my mama's recipe

 

Bake and freeze. Makes 24 cupcakes.

Cupcake Ingredients
200 grams butter, unsalted
200 grams caster sugar
4 eggs
50 ml skim milk
180 grams self-raising wholemeal flour
1 teaspoon vanilla abstract

Icing Ingredients
125 grams butter, unsalted
250 grams icing sugar
60 ml skim milk
1 teaspoon vanilla extract/ powder

Method
Preheat your oven to 180 degrees and line a cupcake baking tin with cupcake papers. Melt the butter in a separate bowl and add the sugar and whisk together. Add milk to the butter mix. Sift flour into a mixing bowl and add the butter mix. On a medium speed, add the vanilla extract and add the eggs in one at a time. Once the mixture is smooth and glossy, add to baking cups and pop it in the oven. Bake for 20-25 minutes.

To make the icing, add the butter ( at room temperature) into the mixing bowl with the milk and vanilla. Start mixing on a medium to high speed whilst adding the icing sugar into the mix in small portions. Continue until the icing sugar is added and the icing is fluffy and almost stiff.

This cupcake recipe works for me every time I use it. Today I used wholemeal flour and they still tasted perfectly light and fluffy. The icing isn't like your typical icing made with water, it is creamy and almost meringue-like.

 

Happy Baking dolls.