Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.
Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.
Portions1 portionPréparation15 minsCuisson50 minsTemps total1 h 5 mins
⅔tassewhole milk, at room temperature
2c-à-cvanilla extract
2large eggs, at room temperature
1tassesugar
1bâtonunsalted butter, softened
1c-à-csalt
¼c-à-cbaking powder
½tasseall-purpose flour
Frosting, recipe follows, for topping
1
Preheat oven to 180°C/350°F/Gas 4. Line cupcake tin with baking cases.
2
Beat the butter/margarine and sugar together until light and fluffy. Gradually beat in the eggs and the vanilla essence. If mixture starts to curdle, add a little of the flour.
3
Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.
4
Remove from the oven and leave to cool on a wire tray.
5
Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
6
Divide the icing into separate bowls for each colour you want to use, gradually add the colouring, mixing well until required colour is achieved.
7
Pipe or swirl icing onto each cupcake. Top with sweet if liked!
Ingrédients
⅔tassewhole milk, at room temperature
2c-à-cvanilla extract
2large eggs, at room temperature
1tassesugar
1bâtonunsalted butter, softened
1c-à-csalt
¼c-à-cbaking powder
½tasseall-purpose flour
Frosting, recipe follows, for topping
Instructions
1
Preheat oven to 180°C/350°F/Gas 4. Line cupcake tin with baking cases.
2
Beat the butter/margarine and sugar together until light and fluffy. Gradually beat in the eggs and the vanilla essence. If mixture starts to curdle, add a little of the flour.
3
Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.
4
Remove from the oven and leave to cool on a wire tray.
5
Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
6
Divide the icing into separate bowls for each colour you want to use, gradually add the colouring, mixing well until required colour is achieved.
7
Pipe or swirl icing onto each cupcake. Top with sweet if liked!
