I know long time coming after the teaser of some pictures!
I wanted to make these again but having recently been warned off dairy (and feeling tops for doing it) The thought of these buttery little treats put me off 🙂 Oh butter why you taste so good! Today I have made them again this time using ‘Nuttelex’ in place of butter. I have been trying to find a good substitute for the butter without going for an oil. If I was doing a fruit one then I would happily just increase the fruit or add some apple puree but I guess they are not vanilla cup cakes then. So the Nuttelex for me it was! This gives them a dairy free option – same quantities as the butter. So you can use either.
Today I made them in the jazzy little tea cup silicone cup cakes, I know a few of you grabbed some of these when we spotted them on one of the shopping websites! I have a mad hatter tea party fast approaching for Miss Ruby so I am testing recipes and going totally over board as per usual 🙂
I have also changed up this recipe from my usual cake recipes and the result has been a really light and fluffy cup cake! I hope you enjoy!
Cup Cakes –
Step 1 :
220g Raw Sugar (Or Caster Sugar)
1 Dried Vanilla Pod (See Below)
Place into the TM bowl and blitz on Speed 9 for 10 seconds.
Step 2 :
250g Plain Flour
2 tsp baking powder
Add to TM bowl with sugar and vanilla and turbo blitz 4 -5 times. Set aside all dry ingredients. This is sort of like sifting your dry ingredients. It makes sure that the baking powder is well incorporated with the dry ingredients.
Step 3 :
Add butterfly. Add butter and mix on speed 4 for 20 seconds.
Add 2 of the eggs through the hole in the lid at speed 3 until combined. Once combined add through half of the dry mixture (Still on speed 3) Repeat with the eggs and then the remaining dry mixture. Mix until all combined (30 – 40 seconds.)
Step 4 :
Once all combined place mixture into baking try / silicone cups and bake at 180 degrees for 15 – 20 minutes. Will depend on the size of your cup cakes. It’s worth checking if they are ready after about 12 minutes. Test with a skewer to make sure they are cooked through. Once cooked allow to completely cool before icing.
220g Icing Sugar
5-6 drops of Strawberry Essence (or flavour of choice!)
Add all ingredients and blitz on speed 6 for 8 seconds. Add butterfly and whip on speed 4 until desired consistency reached. About 25 – 30 seconds.
- You can use a Vanilla Paste or Essence in replace of the whole pod but if you have the time try it! Yummo!
- To dry leave in the oven at 60 degrees for about an hour or until dried.
- You can use any flavour and colour for the icing – Stawberry essence can be purchased like this – HERE.
- Try Nuttelex for a dairy free version.
- You can use self raising flour and omit the baking powder if you like.
Miss 5 and her little besty – Cup Cake Decorating Stormy Afternoon!