I have been now living in Wroclaw for about three months now.Friends who know me very well are aware that three months is my threshold for being away from home. 🙂 While I was working in Singapore, I would visit my home town Pune, India at least three times a year. One of the times, I did carry home the famous Kaya Jam and some cupcakes.To say the least, the cupcakes were totally amazing and I can never stop thinking about them….
So when I was having friends over for a casual dinner and drinks on a Friday night, couple of whom were Singaporeans, I thought what better than cupcakes to keep it simple and classy.Incidentally, it turned out that all the eight of us had lived in Singapore for some part of our lives.So it turned out to be perfect as Singaporeans love their cupcakes!
Vanilla Cupcakes :
Butter 125 g, softened
Caster Sugar 125 g
Vanilla extract 1 tsp
Salt a pinch
All purpose flour 125 g
Baking powder 2 tsp
Full cream milk 2 tbsp (optional)
Vanilla Cream Cheese Frosting:
Cream Cheese 125 g, softened
Butter 50 g, softened
Vanilla Extract 1 tsp
Milk 1-2 tbsp
Icing Sugar 50 g
Preheat oven to 180° C. Line muffin tray wit cupcake liners.
Sieve the dry ingredients together except for the sugar.
Cream butter with the help of an electric mixer or by hand for a few minutes.Graduall add the caster sugar and continue to beat until the sugar is well incorporated.
Add the eggs and vanilla extract and beat until light and fluffy.
Add the dry ingredients and beat until well mixed. Do not overbeat.
Add milk if using.
When cupcakes are done, remove from the oven and let them cool in the muffin tray for 5 minutes.
Vanilla Cream Cheese Frosting :
Beat cream cheese, butter and milk until light and fluffy.
Add vanilla essence and mix well with the beater.
Gradually add the icing sugar and beat until mixture is smooth.
Using a piping bag pipe or spoon the cooled cupcakes or store in the refrigerator until ready to use.
There were no leftovers 🙂