Lilac-Vanilla CUPCAKES
EDIBLES Vanilla Cupcakes Unsalted butter: 57g (2oz), at room temperature Granulated sugar: 200g (7oz) Eggs: 2 large, at room temperature All-purpose flour: 180g (61/4oz) Cornflour: 48g (13/4oz) Baking powder: 11/2tsp Bicarbonate of soda: 1/2tsp Salt: 1/2tsp Full-fat sour cream: 90g (31/8oz) Vegetable oil: 60ml (2fl oz) Pure vanilla extract: 1tbsp (15ml) Whole milk: 160ml (51/2fl oz), at room temperature
Whipped Vanilla Buttercream Butter: 300g (101/2oz) Icing sugar: 480g – 600g (1lb 1oz – 1lb 5oz) Whole milk: 45ml – 75 ml (11/2fl oz – 21/2fl oz) Pure vanilla extract: 2tsp (10ml) Gel food colouring: pink and purple
EQUIPMENT Cupcake tray: 12-hole Cupcake cases: 12 Stand mixer Mixing bowl Measuring jug Ice cream scoop Bowls: 2 Silicone spatula Piping bag Wilton Flower Piping Tip: no. 2D
Makes 12 cupcakes
page 56
cakes & sugarcraft
JULY/AUGUST 2022
Since Amy shared the first iteration of these piped lilac cupcakes on her blog several years ago, it has been one of her most popular recipes!
cakesandsugarcraft.com
