Recipe adapted from Sally's Baking Addiction
Ingredients
210g plain flour
1/2 tsp baking powder
1/4 tsp bicarb soda
1/2 tsp salt
200g caster sugar
115g unsalted butter, melted and slightly cooled
2 large egg whites
60g greek yoghurt/plain yoghurt/sour cream
180ml milk
2 tsp vanilla essence
seeds scraped from 1/2 split vanilla bean (if you have)
Vanilla frosting
115g unsalted butter, softened to room temperature
240-300g soft icing sugar
60ml thickened cream
1 tsp vanilla essence
seeds scraped from 1/2 split vanilla bean (if you have)
pinch of salt
1. Preheat oven to 180oC. Line muffin tin with 12 cupcakes liners and set aside.
2. Mix together flour, baking powder, bicarb soda and salt in a medium bowl and set aside. Melt butter in a separate bowl. Whisk in the sugar. Whisk in egg whites, yoghurt, milk and vanilla essence until combined. Add scraped seeds from 1/2 split vanilla bean.
3. Slowly mix dry ingredients into wet ingredients until smooth.
4. Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
5. For frosting, beat softened butter on medium speed using an electric or stand mixer. Beat until smooth and creamy (around 3 minutes). Add icing sugar, cream, vanilla essence, vanilla bean seeds with the mixer running. Increase to high speed and beat (around 3 minutes). Add more icing sugar if frosting is too thin or more cream if too thick. Add salt to taste.
6. Transfer frosting to piping bag and frost cooled cupcakes. (I topped these with malt chocolate balls)
I brought a few cupcakes to the cafe to try and sell and I made my first sale :D The lady said they looked really pretty and tasted delicious *Confidence boost*! Too bad I am no longer working there... so can't sell anything else! Maybe I should set up a stall at a market...
