Vanilla cream cupcakes

Name: Vanilla cream cupcakes
Ingredients: 150 g softened butter; 150 g fine sugar; 3 eggs; 200 g flour; 1/2 teaspoon baking powder; 5 ml vanilla essence; 1 packet Dr. Oetker vanilla cake cream mix; 200 ml milk

Dessert - Vanilla cream cupcakes by Maia N. - Recipia

Vanilla cream cupcakes are topped with butter cupcakes baked for 20 minutes. The batter with fine sugar and eggs stays soft, and the milk-based cream goes on top of the browned peaks once they’ve cooled; you can taste vanilla in the crumb and on top. I serve them at room temperature, with the layer of cream still cold. Prep: 15 minutes. Cook: 20 minutes. Rest: 30 minutes. Total time: 65 minutes. Servings: 12. Approximately 255 kcal and 4 g protein per serving.

Ingredients

150 g softened butter
150 g fine sugar
3 eggs
200 g flour
1/2 teaspoon baking powder
5 ml vanilla essence
1 packet Dr. Oetker vanilla cake cream mix
200 ml milk

Preparation

1. Preheat the oven to 180°C and prepare a 12-cup muffin tin. 2. Beat the softened butter with the fine sugar for 2 minutes, until creamy. Beat in the eggs, then add the flour, baking powder and vanilla essence; mix until you can no longer see any dry flour. 3. Divide the batter between the cups and bake the cupcakes for 20 minutes, until lightly browned and springy to the touch. Leave them to cool for 30 minutes. 4. Make the vanilla cream with the milk, following the instructions on the packet, then decorate the cooled cupcakes.

Notes

Wheat flour contains gluten, and eggs and butter are allergens; unsweetened black tea goes well with them. I only double the quantities when I have two trays, so the batter doesn’t have to wait between batches. The butter should be soft but still hold its shape; if it’s melted, the mixture with the sugar will be runnier. Mini cups need less time than regular ones, so check them before the 20 minutes are up. You can replace the essence with 1 teaspoon finely grated lemon zest for a different flavour. Keep them covered in the fridge for up to 3 days, then leave them at room temperature for a few minutes before serving. You can spread the cream on with a spoon too, without a piping bag.