Margaret Fulton’s Cupcake Recipe And To Die For Chocolate Butter Icing
This year for my birthday I received the “Margaret Fulton Baking” cookbook, The Ultimate Sweet and Savoury Baking Collection (thanks Claire!). Being new to baking I was really grateful to have such a comprehensive and easy to use book.
To make 24 cupcakes I doubled the ingredients below which only makes twelve.
125 g butter, softened
3/4 cup (165g) caster sugar
1 teaspoon vanilla essence
2 eggs, beaten
2 cups (300g) self-raising flour
a pinch of salt
2/3 cup milk
Preheat the oven to 190c. Place paper cases in patty or muffin tins.Using an electric mixer, cream the butter, then gradually add the sugar and beat until light and creamy. Add the vanilla. Add the eggs gradually and beat well after each addition.
Sift the flour and fold lightly into the creamed mixture, alternately with the milk, to make a smooth dropping consistency. Spoon into the paper cases. Bake for about 15 minutes until risen and golden. Remove the paper cases and cool on a wire rack.
To make the toping I used MF’s butter cream filling recipe which you don’t need to double, this is enough to cover 24 cupcakes. In addition to this I added 4 cups of icing sugar to the mixture so I could pipe it. Alot I know, but it tasted damn good!
Butter cream filling:
2 egg yolks
1/4 cup (55g) caster sugar
1/2 cup of milk
250g unsalted butter
1/2 teaspoon vanilla essence
Beat the egg yolks with half the sugar until light and creamy. Place the remaining sugar and the milk in a heavy saucepan and bring to the boil, stirring to dissolve the sugar. Pour the milk onto the yolks and blend well. Return to the pan and site over gentle heat until the custard coats the back of the spoon. Do not allow to boil. Strain and cool. Cream the butter and when soft, add the cooled custard little by little. Flavour with vanilla.
Add 60 g melted dark chocolate into the custard if you want chocolate icing.
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