Julie Goodwin's Vanilla Cupcakes with Rosy Icing
Makes 24 cupcakes.
4 cruelty-free eggs
2 cups caster sugar
2 cups plain flour
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup milk
125 grams butter
190 grams butter, at room temperature
1 ½ teaspoons vanilla extract
2 tablespoons rose water
3 cups icing mixture, sifted
3-4 drops red food colouring
- Preheat oven to 160⁰C (140⁰C fan forced). Line two 12-hole cupcake trays with paper patty cases.
- In an electric mixer with the paddle attachment, beat the eggs for four to five minutes or until pale and creamy.
- With the mixer still running, gradually add the caster sugar and continue to beat for three to four minutes. The mixture is ready when it forms a ribbon. This means when the paddle or a spoon is lifted out of the mixture, a trail is left across the surface for a moment before it sinks.
- In a bowl, sift together the flour, baking powder and salt.
- Fold through the egg mixture
- Stir in the vanilla extract.
- In the microwave or in a small saucepan on the stovetop, heat the milk and butter until just melted. Gently fold this through the batter.
- Divide the batter between the patty cases.
- Place the tins in the oven and bake for 20 minutes or until slightly risen and a light golden brown. A skewer inserted into the centre will come out clean.
- Leave the cupcakes in the tray for 10 minutes before turning out onto a wire rack to cool completely before icing.
- Cream the butter in the bowl of an electric mixer until lighter in colour.
- Add the vanilla and rosewater, and mix for a moment to combine.
- Sift the icing mixture into the bowl and start to combine on a low speed.
- When the mixture is all wet, increase the speed, and beat until light and fluffy.
- Put a few drops of food colouring into the bowl and mix for a delicate, pale rose colour.
- Place the icing in a piping bag with a one-centimetre star-shaped nozzle and pipe onto the cooled cupcakes. For an extra touch of elegance, they can be topped with pink icing roses and green leaves.