In case you didn't know, I absolutely adore cupcakes. Recently, I've started loving strawberry cupcakes. I stumbled across this recipe that looks divine. I hope you enjoy!
1.5 cups plain flour
1.5 tspns baking powder
1/4 teaspoon salt
1/2 cup unsalted continental butter (1 stick), softened
1 cup raw caster sugar
2 large free range eggs, room temperature
Finely grated zest of 1.5 lemons (about 1.5 x 15ml tablespoons)
1 x 15ml tablespoon fresh lemon juice
1/2 teaspoon pure vanilla extract
1/2 cup buttermilk
Preheat oven to 180 degrees C degrees. Line 12 cup muffin tin with cupcake liners.
Whisk together flour, baking powder, and salt in medium sized bowl. In larger bowl, cream butter and sugar on medium speed with electric mixer until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake for 22 minutes, until golden brown and a cake tester inserted in centre comes out clean.
Cool cupcakes in tins for 8 minutes or so, then remove onto wire racks to cool completely. When cupcakes are completely cool, ice with buttercream icing.
Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
1/2 cup (1 stick) unsalted continental butter, softened
4 cups icing sugar, sifted
1/4 cup milk
A few drops natural strawberry flavour (to taste)
A few drops natural pink colouring (to desired colour)
Place butter, icing sugar, milk, flavouring and colour into a large mixing bowl. Beat on low speed to incorporate briefly, then on medium speed until smooth and creamy, for 5 minutes or so, or until icing is thick, fluffy and of good spreading consistency.
Use and store the icing at room temperature because icing will set if chilled. Icing can be stored in an airtight container for up to 3 days.
Serves: I halved the original recipe and to be honest, you could probably halve this recipe because I had heaps left over after icing 12 cupcakes
Doesn't this sound delicious? Also, it's the perfect autumn dessert! I can't wait to try it out!
Pumpkin Pound Cake
1 cup granulated sugar
1 cup brown sugar
1 cup canola oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 package instant vanilla pudding mix
1 can (15 ounces) pumpkin puree
Confectioners’ sugar, for dusting
In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition.
Transfer to a greased bundt pan. Bake at 350 degrees for 45-6o minutes (depending on your oven) or until toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove from pan and cool completely. Dust with confectioners’ sugar. Serves 12-16.
I saw this video about a week ago and I'd been dying to give it a try ever since!
Last night I followed the instructions, but my hair was pretty gross. This morning I had curls but my hair was so dirty I shook out most of the curls putting in baby powder to make my hair presentable. Next time, I'm going to start off with cleaner hair and use some mousse to help the curls hold better, but I think this is a winner! I'll let you know how it goes!