There is something magical about baking. Taking raw ingredients, mixing them together, popping them in the oven and then being treated to a delicious end product. Baking is all about slowing down and enjoying the ride. Making different treats for different holidays is one way of celebrating the passing seasons. We love to bake Easter cupcakes for our Easter celebrations.
When I spotted the sugar bunnies at Weigh ‘n Pay, I knew they would be the hero of our Easter Cupcakes.
Sarah used a new recipe for the vanilla cupcakes and they were delicious. They are light, very white in colour, and plain so that when the frosting and decorations are added they aren’t overly rich. I think this will be come our go to recipe for plain cupcakes. Sarah is a master at piping frosting. She used a Wiltons 2 D tip to pipe the butter-cream in a rose design.
- 2¼ cups plain (all purpose) flour
- 1 tablespoon baking powder
- 1¼ cups milk, room temperature
- 4 large egg whites, room temperature
- 115 g (1 stick) unsalted butter, at room temperature
- 1½ cups sugar
- 1 teaspoon vanilla bean paste
- Preheat oven to 175 deg C (350 deg F). Line cupcake pan with cupcake liners.
- In a large bowl, sift together the flour,and baking powder.
- In a medium bowl, whisk together the milk and egg whites.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla bean paste at medium speed for 3 minutes, or until the butter and sugar are very light. Add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the milk and eggs, beating until the batter is fully incorporated and smooth. Add the last of the dry ingredients.
- Beat the batter for 2 minutes to ensure that it is thoroughly mixed and well aerated. Using a large scoop, distribute the batter between 22 cupcake wells, filling each well ⅔ full.
- Bake for 18-24 minutes, or until a toothpick inserted into the centre comes out clean. Cool on wire rack.
Recipe was adapted from Vanilla Bean Cupcake Recipe from My Baking Addiction. You can find the butter-cream frosting recipe over here.
The Easter Cupcakes are so delicious and look so pretty on my Royal Albert Polka Rose tea set.