We recently featured an interview with the wonderful and inspirational Simmone Logue, the founder of Simmone Logue Fine Foods [read more here]. We asked Simmone to share one of her favourite recipes and here below is the recipe for her Vanilla Cupcakes.
Simmone Logue Vanilla Cupcakes
Ingredients
- 200g unsalted butter
- 200g caster sugar
- 4 eggs
- 50 ml milk
- 180g self-raising flour
- 1 tsp vanilla extract
Icing
- 125g unsalted butter
- 500g icing sugar
- 60 ml milk
- 1 tsp vanilla extract
- A few drops colouring
Cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
1. Melt butter, add sugar and whisk until dissolved. Add milk.
2. In a mixing bowl sift flour, add butter mixture, eggs and vanilla.
3. Whisk until batter is smooth. Do not over beat the mixture.
4. Divide mixture into 12 large patty cases in muffin pan.
5. Bake at 160 degrees for approximately 15 minutes or until a skewer comes out clean.
For the icing:
1. Beat butter and icing sugar together.
2. Add milk and vanilla, beat until smooth.
3. Add colouring and mix through.
Follow this recipe and you’ll have amazing and delicious cupcakes!
For more information on Simmone Logue Fine Foods visit www.simonelogue.com
