Butter cream cupcakes with golden butter cream
Chef:
Dairygold
Prep:
15 mins
Cook:
20 mins
For the batter:
150g Dairygold Baking Block
150g Caster sugar
150g self-raising flour
3 medium eggs
2tbsps milk
1 tsp vanilla extract
For the icing:
300g Dairygold baking block
3 large egg whites
250g caster sugar
1 tsp vanilla extract
Preheat your oven to 375F/190°C/gas mark 5 and line a 12-hole cupcake tin with paper cases.
Place all of the ingredients in your mixer and beat until smooth. You can also beat the ingredients together by hand.
Divide the mixture between the cases and cook on the middle shelf for about 15 to 18 minutes. The cakes are done when they have risen and spring back when you press on them.
Cool completely on a wire rack before icing.
While the cup cakes cool, place the eggs whites and sugar in a mixing bowl over a pan with simmering water. Stir until the sugar dissolves completely.
Remove from the heat and mix using a hand mixer until thick and meringue-like.
Cut the Dairygold Baking Block into chunks and bit by bit whisk into the mixture.
The mixture may collapse and go a little runny but keep mixing at full speed and it will eventually combine to give a fluffy buttercream.
Spread or pipe the icing onto the cooled cupcakes.
Serves
12
Preparation Time
15 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Flour, Eggs, Sugar
Recipe Type
Cakes & Baking, Dessert, Cake Stall
Level of Difficulty
Easy
