These cupcakes are ridiculously moist, sweet and totally more-ish. Definitely a recipe for the sweet-toothed out there.
Servings: 16
Prep Time: 20 mins
Cook Time: 18 mins
Ingredients:
For the cupcakes: 1 2/3 cups plain flour
1 cup granulated sugar
1/4 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
170 g unsalted butter, melted
3 egg whites
1 tbsp vanilla extract
1/2 cup half-fat creme fraiche
1/2 cup milk, full fat or semi-skim
For the icing: 400 g icing sugar 900g, sifted
200 g unsalted butter
1 tsp vanilla extract
1 pinch salt
1 tbsp milk
Method:
Preheat the oven to180°C. Grease a muffin tin or use cupcake cases. Sift the flour, salt, baking soda and baking powder into a large bowl. Add the sugar and mix well.
Separate the eggs. You won't need the yolks. Use these for this Hollandaise sauce, custard or butter cookies.
In another bowl, whisk the melted butter, egg whites, vanilla extract, creme fraiche and milk into a rough batter. Fold the wet ingredients into the dry ingredients and combine well.
Distribute the batter evenly into the muffin tin and place in the oven for 18-20 minutes, until the cupcakes are springy to the touch and a skewer comes out clean.
While the cupcakes cool, prepare the buttercream icing. Use a hand or stand mixer with a paddle attachment to cream the butter. Slowly add the icing sugar, and then the salt, milk, and vanilla. Mix until the icing forms peaks. Transfer to a piping bag and attempt smooth, continuos, Mr Whippy-style circles from the outside of the cake to the centre. If all else fails, go for the rustic method and slather the icing on with a rubber spatula.
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