Tuesday, 28 February 2012

Testing Piping Nozzle Techniques with American Vanilla Cupcakes

I 'splashed out' today and brought myself new baking stuff from Lakeland! How exciting..! Basically just brought a set of cupcake icing nozzles which are huge compared to all of my other icing nozzles so I had to go home and test them out. I've grown to really like the American batter cupcakes so I made an easy vanilla batch then some basic buttercream frosting to test out the nozzles.

Cake Ingredients
180g self raising flour
210g caster sugar
80g salted butter
180ml whole milk
1 large egg/ 2 smaller eggs
vanilla extract

500g icing sugar
200g butter
25ml whole milk
few drops of vanilla

Preheat oven to 170 degrees Celsius, have 12 hole muffin tin lined
  1. Put flour, sugar and butter in a bowl together and beat until all combined; like very fine breadcrumbs.
  2. In a jug, mix egg and milk then very gradually pour it into the flour mix until smooth, but do not over mix
  3. Pour mixture into cupcakes and bake for 20- 25 minutes
  4. Take out of the oven and leave to cool
  5. For the frosting, beat the butter till fluffy, then gradually add the icing sugar; it will get quite stiff but it will get looser when the butter melts a little more and the milk is added. At this point, you can add cocoa powder or colouring as you wish
  6. When all the icing sugar is incorporated, add the milk and vanilla, spoon into piping bags and you're away!
This is my first attempt at cupcake icing, so they're not great. My favourites are the rose style ones!

enjoy! x

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