Sweet Tooth

 

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!

Recipe:
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.

Makes: 12

Adapted from: Martha Stewart

Strawberry buttercream icing:

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

You can find the original recipe here.