Yesterday I was in the mood to bake. I have some wonderful vanilla that I got in Kerela, India, and I felt like making a classic flavour.
Here is my recipe: (for 12 cupcakes, 11 if you, like me, eat one fresh out of the oven)
-130g soft butter
– 2 vanilla beans
– 130g sugar (I use a dark non-bleached sugar I find it makes the mixture more fluffy and the flavour more caramalized)
– 2 eggs
– 80 ml milk
– 95g self raising flour
– 95g almond meal
– 10g raising agent
For the icing:
– 200g milk chocolate for cooking
– 100g cream
– 3 tablespoons of either nutella or chesnut cream
Pre-heat the oven to 180 degrees celcius. Beat the sugar and the eggs until the mixture is light and fluffy. Slowly add in the melted butter.
Add the milk, flour, almond meal and the raising agent, then finally the vanilla.
Fill up 3/4 of the cupcake liners to give the batter space to rise. Add either a raspberry or a few blueberries in each cupcake.
Put your little babies in the oven for around 15-20 minutes, or until slightly golden.
To prepare the icing, do it either the day before or the morning before baking the cupcakes.
Boil the cream and pour it over the chocolate (which should be broken into small pieces). Mix well until there are no lumps. Add the 3 spoons of nutella or chesnut cream then put it in the fridge to set.
Before icing the cupcakes, beat the mixture so that it becomes light and fluffy.
You will need some kind of icing bottle to control the movement and to make it look pretty. Bleekcups have everything you need.
Start icing, starting from the middle of the cupcake and with a constant movement otherwise you will break the flow.
For half of the batch I added coconut as the decoration.
And the other half fresh blueberries.
Next time I make cupcakes I am going to buy this product from Bleekcup’s and spray them with glitter!
SO DELISH, everybody ate them in less than 3 minutes! 🙂 xxx