Friday, October 4, 2013

Vanilla Cup Cake With Pineapple Butter Icing





Ingredients:  Yield:20-25cupcakes
 2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter, softened
3/4 cup sugar (if you like your cupcakes very sweet, add a little more.)
2 eggs
1 cup milk
1 teaspoon vanilla essence 


Directions:
preheat oven to 180 c; line muffin cups with papers.
cream butter and sugar till light and fluffy. beat in eggs one at a time.
add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
divide evenly among pans and bake for 15minutes. let cool in pans.


 
Pineapple Butter Icing
Ingredients: Servings : 2
3 tbsp. butter, softened
2 cups icing sugar, sifted
2-3 drops pineapple essence
4 drops of yellow colour
1 pinch salt
4-5 drops lemon juice

Method
    Put butter in a deep bowl.
    Add flavouring and beat till smooth.
    Add sugar, beat with a wooden spoon till well blended.
    Add salt and lemon juice, beat again till light, white and smooth.
    When spoon is lifted the icing lifted in a peak should hold.
    Spoon into an icing bag, fit nozzle as required.
    Pipe carefully over prepared cake.
    Refrigerate if required to be used later.

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