These cupcakes are a sweet treat and a moist must-bake for Spring time!
Ingredients:
Cupcakes
2 ½ cups (325g) Baker's Dream All Purpose Wheat Flour
2 cups (414g) sugar
3 tsp baking powder
1 tsp salt
1 cup (240ml) milk
½ cup (120ml) vegetable oil
1 Tbsp vanilla extract
2 large eggs
1 cup (240ml) water
Icing
1 cup (224g) unsalted butter, room temperature
4 cups (460g) icing sugar
1 ½ tsp vanilla extract
3 Tbsp (45ml) water or milk
pinch of salt
Method:
Cupcakes
1. Preheat oven to 180°C and prepare a cupcake tray by placing cupcake liners into each hole.
2. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin.
6. Fill each cupcake liner about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
Icing
1. Beat the butter in a large mixer bowl until smooth.
2. Add 2 cups of icing sugar and mix until smooth.
3. Add the vanilla extract and 1 tablespoon of water or milk and mix until smooth.
4. Add remaining icing sugar and mix until smooth.
5. Add remaining water or milk, as needed, and salt and mix until smooth.
6. Ice your cooled cupcakes and enjoy!
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