Easter Cup Cake Recipe

Ingredients

• 120 gm all purpose flour
• 1 pinch salt
• 145 ml milk
• 4 ml vanilla extract
• 140 gm caster sugar
• 120 gm unsalted butter
• 50 gm egg
• 1/2 teaspoon baking powder

For Icing

• 250 gm icing sugar

How to make Easter Cup Cake

• Step 1. Preheat the oven to 150 degree Celsius. Put the all purpose flour, caster sugar, baking powder, salt and 40 grams of butter in a kitchen aid mixer with a paddle attachment, and beat on a slow speed until you have a sandy consistency.
• Step 2. Gradually pour in half of the 60 ml milk and beat until the milk is just incorporate.
• Step 3. Whisk the egg with 2 ml vanilla extract and 60 ml remaining milk in a separate bowl. Then pour the liquid into the flour mixture and beat until just incorporated. Scrape down the sides and beat for a few more minutes. It’s important not to over-mix the batter.
• Step 4. Spoon the mixture into the paper cases until two-thirds full, and bake in the preheated oven for 22 to 27 minutes, or until light golden and the sponge springs back when pressed. A toothpick inserted into the centre should come out clean. Cool on a wire rack, and ice with frosting and sprinkles once cool
• Step 5. For the frosting, beat the icing sugar and 80 gm butter together with a kitchen aid mixture with paddle attachment, until the mixture is fluffy.
• Step 6. Turn the mixer down to a slow speed. Combine the 25 gm milk and vanilla extract, and add to the mixture a few tablespoons at a time.
• Step 7. Once incorporated, turn the mixer speed up and beat for about 5 minutes, or until the frosting is light and fluffy. Decorate as you like.