Sunday, February 10, 2008
Vanilla Cream Cupcakes
4.5 oz butter, softened
3/4 cup caster sugar
2 teaspoons vanilla extract
1 1/2 cups self-raising flour
1/2 cup milk
1 cup thickened cream
2 tablespoons icing sugar
Preheat oven to 375° F. Grease a 12 x 1/3 cup capacity muffin pan.
Using an electric mixer, beat butter, caster sugar and 1 teaspoon of vanilla until pale. Beat in eggs, 1 at a time. Sift flour over butter mixture. Use a wooden spoon to stir until almost combined. Stir in milk.
Spoon mixture into muffin holes. Bake for 15 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack.
Whip cream. Stir in remaining 1 teaspoon vanilla and 1 1/2 tablespoons of icing sugar.
Cut a shallow cone shape from the top of each cake, leaving a 1cm border. Fill cakes with vanilla cream. Place tops back on. Dust with remaining icing sugar. Serve.