Vanilla-Cupcakes


Total time: 40m
Preparation Time: 20m

Servings
For 12 piece


Nutritional Information

Contains 375 Kcal, 5g Protein, 31g Carbohydrates, 26g Fat


Ingredients

  • Cake batter
  • 125 g butter, soft
  • 2 eggs
  • 2 pinches salt
  • 1 organic lemon, some grated zest
  • 150 g sugar
  • 1 dl milk
  • 180 g white flour
  • 1 tsp baking powder
  • Frosting
  • 125 g butter, cut into pieces
  • 70 g icing sugar
  • 1 parcel vanilla sugar (ca. 8 g)
  • 200 g double cream cheese
  • Utensils
  • For a muffin tin with 12 holes each approx. 7 cm in diameter, filled with muffin cases or greased

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Instructions

  • Cake batter

    Place the butter in a bowl, whisk in the sugar and salt. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the milk. Mix the flour and baking powder, stir into the mixture and transfer to the prepared tin.
  • Bake

    For approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little for about 10 mins., remove from the tin, leave to cool completely on a rack.
  • Frosting

    Using the whisk on a hand mixer, beat the butter and icing sugar for approx. 2 mins. until light and fluffy. Stir in the cream cheese and beat until smooth. Transfer the frosting to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes.
  • Shelf life:

    Cover the cupcakes and keep in the fridge for approx. 2 days.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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