This evening we are off to a work dinner of Michael’s to farewell one of their chefs so I thought I’d bake some cupcakes to take along with us. They are a basic vanilla cupcake with basic vanilla frosting but I jazzed it up with some Swiss chocolate with caramel bits and toffee… I used the Magnolia recipe (LOVE it!)
Vanilla Cupcake Recipe:
-1 1/2 cups self-rising flour
-1 1/4 cups all-purpose flour
-1 cup unsalted butter, softened
-2 cups sugar
-4 large eggs, at room temperature
-1 cup milk
-1 teaspoon vanilla extract
Method:
-Preheat oven to 180-200 degrees.
-Line two 12-cup muffin tins with cupcake papers.
-In a small bowl, combine the flours. Set aside.
-In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
I didn’t use the magnolia butetrcream recipe, I just made up one of my own…. Then melted the chololate in a double boiler and drizzled over a baking tray lined with foil (my baking paper seems to have run away). I then made the toffee (1/2 cup caster sugar, 1/4 cup water – melt the sugar into the water over low heat then boil until golden without stirring) and drizzled it over another baking tray. Here’s my process and pics of the final cupcakes!
Finished Product
