heavenly vanilla cupcakes with raspberry jam
Makes 12

1 1/2 stick unsalted butter, softened+1 tablespoon for greasing the pan
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cup plain flour
1/2 teaspoon baking powder
1/2 cup milk
1 cup raspberry jam, for serving
creme fraiche, for serving

Preheat oven to 350F.
Grease a 12-cup muffin tin.
Beat butter and sugar with an electric mixer on 
medium speed until pale and fluffy.
Add eggs, one at a time.
Mix in vanilla, flour, baking powder and milk.
Mix until smooth.
Spoon batters into muffin tin, filling about two-thirds full.
Bake until a cake tester comes out clean, about 9-10 minutes.
Cool on a wire rack.
Serve the cupcakes with raspberry jam and creme fraiche.

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