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Dani Venn's delicious cupcake recipe - perfect for any Afternoon Teal!

dani cupcake pic

Dani's Vanilla Cupcakes with Teal Cream Cheese Icing

Ingredients:

Cupcakes
150 grams unsalted butter, room temperature
200 grams white sugar
2 free range eggs, room temperature
350 grams plain flour
2 teaspoons baking powder
1/2 teaspoon cooking salt
1 ¼ cup full cream milk, room temperature
2 teaspoon vanilla paste

Icing
250g good quality cream cheese, softened and roughly chopped
2 cups pure icing sugar
1 tablespoon maple syrup
4 teaspoons blue food colouring
1 teaspoon green food colouring

Method:
1.    Preheat oven to 180 degrees. Prepare cupcake/muffin tin by placing cupcake patty pans into individual moulds.
2.    Sift flour, baking powder and salt into a medium size bowl and set aside.
3.    Place butter in an electric mixer and mix on low-med speed to soften slightly for about 1 minute.
4.    Add sugar to the butter mix and continue mixing for about 1 minute or until fluffy and creamy.
5.    Continue mixing on low-med speed and add one egg at a time, until combined.
6.    On low speed, add half the amount of sifted flour mix into the butter mix, then add half the amount of milk until just combined. Repeat process. It is very important not to   mix the flour for too long as it will result in a tough cupcake. 
7.    Using an ice cream scoop or dessert spoon, carefully place mixture 2/3rds of the way full into prepared patty pans.
8.    Bake for 20 – 25 minutes, or until cupcakes spring back or if skewer is inserted it will come out clean.
9.    Remove cupcakes from cupcake/muffin tin and allow to cool on wire rack. Do not ice cupcakes until completely cool.
10.    To make the icing, place cream cheese in electric mixer and mix on low-med speed to soften slightly for about 1 minute.
11.     Continue mixing and add maple syrup and one tablespoon of icing sugar at a time until combined, then repeat process until all icing sugar has gone. Add food colouring, adjust measurements if required to achieve a teal colour.
12.     Once cupcakes have cooled, pipe or spread icing mixture over individual cupcakes and serve.

 

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