Vanilla Cupcakes
Ingredients
225 grams butter
225 grams caster sugar
4 eggs, beaten
0.5 tsp. vanilla extract
225 grams plain flour
3 tsp. baking powder
250 grams butter
250 grams icing sugar
250 grams icing sugar
2 water
Instructions
STEP 1/7
Cut the butter into cubes and leave at room temperature to soften.
Sift the flour and icing sugar.
STEP 2/7
Preheat an oven to 180ºC.
Grease the cupcake tins and line with cupcake cases.
Fit the Creaming Beater to the machine.
STEP 3/7
Add Ingredients 1 (butter, sugar) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix until pale and creamy.
STEP 4/7
Add the first 2 items of Ingredients 2 (eggs, vanilla) to the bowl.
Mix until fully combined.
Fold in the remaining items of Ingredients 2 (flour, baking powder) to the bowl.
Evenly spoon content of the Mixer bowl into the cupcake tins.
Bake for 15 minutes at 180ºC until a skewer tests clean.
Turn out onto a wire rack.
STEP 5/7
Retrieve, clean the Mixer bowl and fit the Creaming Beater.
Add Ingredients 3 (butter, icing sugar) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed Min until combined.
STEP 6/7
Add Ingredients 4 (icing sugar, water) to the bowl.
Mix until smooth and creamy.
Transfer content of the Mixer bowl into a piping bag.
Pipe the buttercream onto the cupcakes.
STEP 7/7
Garnish with lemon curd and poppy seeds.
Vanilla Cupcakes
Ingredients
225 grams butter
225 grams caster sugar
4 eggs, beaten
0.5 tsp. vanilla extract
225 grams plain flour
3 tsp. baking powder
250 grams butter
250 grams icing sugar
250 grams icing sugar
2 water
Instructions
STEP 1/7
Cut the butter into cubes and leave at room temperature to soften.
Sift the flour and icing sugar.
STEP 2/7
Preheat an oven to 180ºC.
Grease the cupcake tins and line with cupcake cases.
Fit the Creaming Beater to the machine.
STEP 3/7
Add Ingredients 1 (butter, sugar) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix until pale and creamy.
STEP 4/7
Add the first 2 items of Ingredients 2 (eggs, vanilla) to the bowl.
Mix until fully combined.
Fold in the remaining items of Ingredients 2 (flour, baking powder) to the bowl.
Evenly spoon content of the Mixer bowl into the cupcake tins.
Bake for 15 minutes at 180ºC until a skewer tests clean.
Turn out onto a wire rack.
STEP 5/7
Retrieve, clean the Mixer bowl and fit the Creaming Beater.
Add Ingredients 3 (butter, icing sugar) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed Min until combined.
STEP 6/7
Add Ingredients 4 (icing sugar, water) to the bowl.
Mix until smooth and creamy.
Transfer content of the Mixer bowl into a piping bag.
Pipe the buttercream onto the cupcakes.
STEP 7/7
Garnish with lemon curd and poppy seeds.