Ingredients

Vanilla Cupcakes, makes 24 200g unsalted butter, softened 1cupsicingsugar 1 teaspoon vanilla bean paste 4 eggs 2 2/3 cups plain flour 2 teaspoons baking powder 1 cup milk, room temperature Vanilla Cupcake Icing 200g unsalted butter, softened 1 teaspoon vanilla bean paste 8 cups icing sugar, sifted cupmilk Pink sugar flowers, to decorate

Vanilla and chocolate cupcakes

Chocolate Cupcakes, makes 15 150ml sunflower oil 75ml buttermilk 75ml milk

Recipe by: Julia Taylor - Contestant Makes: 24 vanilla and 15 chocolate

1 egg 240g plain flour 40g cocoa powder 2 teaspoons baking powder teaspoonsalt 330g caster sugar 150ml boiling water

Chocolate Cupcake Icing 200g dark couverture chocolate (60-70% cocoa solids), finely chopped 100g butter, softened 250g cream cheese, softened 500g icing sugar Silver cachous, to decorate

Method
Vanilla Cupcakes Preparation: 35 minutes Cooking: 20 minutes 1.Preheatovento180C.Line24cupcakeholeswithcupcakepapercases. 2. For vanilla cupcakes, in the bowl of an electric mixer fitted with a whisk attachment, cream butter on high until light and fluffy. Add sugar slowly, mixing until fully combined. Add vanilla bean paste and eggs one at a time, beating until well combined. Sift flour and baking powder together. On low speed, add 1/3 of the flourmixture,thenthemilk.Repeatuntilflourandmilkareincorporated,butdont over-mix. Spoon into cupcake cases and bake for 18 20 minutes or until lightly golden and springy to the touch. Cool on a rack. 3. For icing, in the bowl of an electric mixer fitted with a whisk attachment, cream butter and vanilla together until light and fluffy. Add icing sugar a spoon at a time and alternate with a little milk. Beat for 6 8minutes,adjustingmilkandicingsugaruntilicingisfluffyandspreadable.Placeinalargepipingbagfittedwith a 1cm star nozzle. Pipe icing onto cupcakes and decorate with pink sugar flowers. Chocolate Cupcakes Preparation: 35 minutes Cooking: 20 minutes 1.Forchocolatecupcakes,increaseoventemperatureto190C.Line15cupcakeholeswithpapercases. 2. Whisk oil, buttermilk, milk and egg in a large bowl until combined. Sift flour, cocoa, baking powder and salt together, then stir in the sugar. Add 1/3 of the dry ingredients into the oil mixture, alternating with the boiling water. Spoon into 12 14 cupcake cases (the mixture will be quite runny) and bake for 18 20 minutes or until risen, and springy to the touch. Cool on a rack. 3. For icing, melt chocolate in a bowl placed over a saucepan of simmering water. Set aside to cool. Place butter and cream cheese in an electric mixer fitted

with the paddle attachment, and mix until combined. Check there are no lumps from the cream cheese if so, beat for a little longer. Add icing sugar then the cooled melted chocolate and mix until well combined. Scrape the sides of the bowl with a spatula if necessary. Add extra icing sugar if required check the consistency of the icing first. Pipe onto the cooled cupcakes and decorate with silver cachous.