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Princess Cupcakes

I realise a cupcake and a butter cake recipe should be different after making this cupcake, cos a butter cake will typically separate from the tray and you can just pop it out but you're not supposed to do that with cupcakes. This is by far the best vanilla cupcake I've ever made, with a really pretty bump and super light, perfect for frosting. I've also made a good basic frosting and this time I really used the proper recipe hahaha.

My princess has been bugging me DAILY to make princess cupcakes, and I finally got round to it by printing the princess pictures and pasting them on these bamboo sticks which is used for mini kebabs I guess? I did go round looking for ready made cupcake toppers (Robinsons, Toys R Us and Phoon Huat) but they didn't sell. Only found upper half dolls (no clothes) at Robinsons and Phoon Huat but I was lazy to make fondant clothes so no. And Robinsons charged $20 for the pack of 4 dolls, but Phoon Huat charges $12 only! Rip off.

I assembled the cupcake toppers and made the cupcakes on Friday night, so Saturday we're left with just frosting cos frosting is my worst enemy haha. The cupcake batter was REALLY watery and I was afraid I didn't measure my flour properly, but turns out it was just right! It's more watery than even pancake batter, and of course no point licking the bowl too.

Recipe is from here, and here's what I used:

Vanilla Cupcake Recipe

2 1/2 cups self raising flour
1/2 tsp baking powder (for added measure haha)
2 cups sugar
1/2 cup vegetable oil
1 cup milk
3 eggs (2 large, but well our normal eggs aren't that large)\
1 tbsp vanilla essence
1 cup water

Mix the dry ingredients in a big bowl. In a separate bowl, add together the oil, milk, eggs and vanilla essence and mix well. Pour into the big bowl and mix until incorporated, then add water. Now I didn't read the instructions properly and assumed all wet ingredients go together then pour into all dry ingredients, so my water went in together with the other liquids until I couldn't really stir in my measuring cup. But all's well!

Makes 24 cupcakes, bake at 170 degrees Celsius for 20 minutes.

The same website provided buttercream recipe as well, but I searched a few websites and used this instead for the least amount of sugar.



Vanilla Buttercream

1 cup butter, softened (225g)
3 - 4 cups icing sugar
1 tbsp vanilla essence
Splash of milk!

Cream the butter using the whisk attachment, not paddle, on high until light and fluffy, about 4 minutes. Add icing sugar, 1 cup at a time and scrape the sides to incorporate. Whisk at medium-high for about a minute at each cup. Add vanilla essence and milk once all icing sugar has been added and whisk on high for another 4 minutes.

Enough to frost 24 cupcakes.

Princess helped out to choose the colours, mix the colours a little bit and then poke the cupcake toppers in the cupcake. She loves the cake and the frosting too! Happy to have made my little girl's day, at at the same time indulge in my hobby and hopefully influence her to bake heehee. Cleaning up after frosting was a nightmare though, buttercream everywhere. But a trick I learnt in one of the recipe websites, use 2 bags instead of 1. 1 bag for the icing itself, and 1 bag for the icing tip. so when you want to change colours, you just remove the bag with the icing and that's it! Minimal mess!

Now more confident to make cupcakes, next to try is swiss meringue buttercream!
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