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Yellow Cupcakes |
315 ml all-purpose flour
6 ml baking power
1 ml salt
75 ml butter or margarine
200 ml sugar
4 ml vanilla
1 eggs
150 ml milk
Method:
1. Preheat oven at 200oC (375oF).
2. Grease and lightly flour fifteen 6 cm muffin cups or line with paper bake cups and set aside.
3. In a small mixing bowl, combine floru, baking powder and salt; set aside.
4. In a large mixing bowl, beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat till well combined. Add eggs, one at a time, beating 1 minute after each. Add dry mixture and milk alternately to beaten mixture, beating on low speed after each addition just till combined.
5. Fill each cup half full.
6. Bake for 18 - 20 minutes or till wooden toothpick inserted in center of a cupcake comes out clean. Coll on a wire rack.
Creamy White Frosting
Ingredients:
125 ml margarine
4 ml vanilla
565 ml sifted icing sugar
25-40 ml milk
Method:
1. Beat margarine, and vanilla with an electric mixer on medium speed for 30 seconds. Slowly add half of the icing sugar, beating well. Add 15 ml of milk. Gradually beat in remaining icing sugar and enouth remaining milk to reach spreading consistency.
2. Frost the tops of the cupcakes and decorate.
Note: Icing sugar can be less so that the frosting won't be too sweet.
125 ml margarine
4 ml vanilla
565 ml sifted icing sugar
25-40 ml milk
Method:
1. Beat margarine, and vanilla with an electric mixer on medium speed for 30 seconds. Slowly add half of the icing sugar, beating well. Add 15 ml of milk. Gradually beat in remaining icing sugar and enouth remaining milk to reach spreading consistency.
2. Frost the tops of the cupcakes and decorate.
Note: Icing sugar can be less so that the frosting won't be too sweet.