If this is your first time baking cupcakes, this recipe is what you need to. A very simple composition of the main ingredients with which You will definitely get delicious and beautiful cakes. Bake cupcakes in molds and decorate them with caps of oil cream. They beautiful and in this form. But you can tint the cream with food dyes, and if, for example, cupcakes in romantic flowers for your holiday, add milk instead клюквенно-малиновый морс. 
Time: 1 hour. Complexity: easy Quantity: 24 cupcakes Recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cupcakes
- 3/4 Art. butter, room temperature
- 1.5 tbsp. Sahara
- 5 large eggs at room temperature
- 2.5 tbsp. premium flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp. skim milk, room temperature
- 1 tbsp. l vanilla extract
Glaze
- 3/4 Art. butter, room temperature
- 4-6 Art. powdered sugar
- 6 tbsp. l skim milk, room temperature
- 1.5 tsp vanilla extract
Recipes with similar ingredients: premium flour, sugar powder, vanilla extract, milk, eggs
Recipe preparation:
- Preheat the oven to 175 ° C and arrange the paper tins in 2 molds for muffins.
- Beat butter with sugar. Add one egg at a time, Beating well after each addition.
- Sift flour, baking powder and salt into a separate bowl. Mix milk with vanilla. Add the flour and milk mixture, starting and ending with flour and whisking well after each addition.
- Lay out the dough (best to use an ice cream spoon) into muffin molds, filling them in a third, and bake about 18 minutes until the tester inserted in the center of the cupcake comes out clean. Cool the cupcakes in the molds.
- Prepare the glaze using manual or stationary mixer with a spatula nozzle: beat butter until lush masses. Add 2 tbsp. icing sugar and start whisking on low speed to intervene, and then increase the speed of the mixer to maximum to whip the glaze into a lush mass. Stir in the milk and vanilla.
- Add the remaining 2 tbsp. icing sugar and beat gradually adding more, up to 6 tbsp. l., until it turns out lush glaze pasty consistency (the amount of powdered sugar will be depend on the softness of the butter with which you started work). If desired, spread the white icing in several bowls and tint it in different colors with food colors.
- Squeeze or spread icing on each cupcake and optionally sprinkle with decorative sugar. Leave the icing to harden for hours before serving cupcakes. Cupcakes should be stored at room temperature in an airtight container no more than 2 days.
