7 May 2011

{Recipe} Vanilla cupcakes! Australia!

So if you have been following my blog or my twitter and facebook, you will know we moved to Australia from the UK! I was devastated when I suddenly found my trusty cupcake recipe didn't work here! The Australian butter seems fattier, the flour heavier and the eggs have a strong eggy smell. So with some adjusting and baking practise, we have an Australian version of our Perfect Cupcake Recipe!


Ingredients:            
100 grams of good quality butter at room temp (I like Dairy Soft in the white container, 80grams of the yellow container)
100 grams of Castor sugar (approx 5 tbs)
1 egg
50mls of milk
150 grams of white wings SR flour (approx 7 tbs if you don't have scales like most Aussies)
1 tsp baking powder
1 tbs quality vanilla essence or paste

Directions:
1. Beat the butter and sugar together until it becomes slightly lighter in colour
2. Add the egg, milk and vanilla
3. Sift in the flour and baking powder and beat with electric mixer until it becomes lighter in colour as well, about 2-3 mins.
4. Put into cupcake cases. This recipe will make 12 cupcakes using the smaller sized shallow cases that look more like patty cake cases. Or it will make 10 cupcakes in the bigger american-type cupcake cases.    A table spoon of mix in each one will produce cupcakes just below the rim (as pictured above), so you can seal in with icing to keep the cake fresh (as pictured below.
5. Bake in the oven for 10-12 mins at 180 degrees Celsius.



Viola! Pretty delicious cupcakes!




3 comments:

  1. Who would have thought that cupcakes would be different to make in Aus?

    ReplyDelete
  2. I remember being told years ago that what works here in Oz doesn't work in the UK - Pumpkin scones are another example - apparently the pumpkins in Oz are better for cooking.

    ReplyDelete
    Replies
    1. Yes!! The pumpkins are different, u can't get the big bumpy green ones in the uk, only butternut which are not tasty in cakes and scones.

      Delete

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