Estes queques de baunilha são um clássico intemporal, a base perfeita para qualquer celebração. Com uma massa fofa e um subtil aroma a limão, são deliciosos por si só, mas transformam-se numa tela em branco para a criatividade quando cobertos com um glacê cremoso. Ideais para festas de aniversário, um lanche especial ou simplesmente para adoçar o dia, são uma aposta segura que agrada a miúdos e graúdos.

Ingredientes

  • 1/2 xícara (1 tablete) de manteiga sem sal (importante que esteja em temperatura ambiente)
  • 2/3 xícara (130g) de açúcar
  • 3 ovos
  • 1 colher de chá de essência de baunilha
  • Raspas de 1 limão grande (é opcional) fica muito bom, importante que, quando for raspar o limão, só raspe a parte verde, pois a parte clara abaixo da verde deixará o sabor ruim.
  • 1 1/2 xícara (210g) de farinha de trigo
  • 1 1/2 colher de chá de fermento em pó
  • 1/4 colher de chá de sal
  • 1/4 xícara (60ml) de leite

Preparação

  1. Pré aquecer o forno a 180 graus
  2. Untar uma forma para 12 muffins, ou usar forminhas de papel. Reservar.
  3. Bater a manteiga e o açúcar na batedeira até obter um creme. Colocar os ovos um a um batendo a massa entre cada adição. Adicionar a essência de baunilha e as raspas de limão.
  4. Em uma outra tigela misturar os secos (farinha, fermento e sal). Com a batedeira em velocidade baixa ir adicionando aos poucos essa mistura de ingredientes secos e bater, intercalando com o leite.
  5. Dividir a massa entre as forminhas ou nichos da forma. Importante não colocar muita massa em cada forminha porque eles crescem bem. A massa que fiz deu 14 cupcakes. Asse de 18 a 20 minutos ou até que esteja pronto (no meu caso demorou meia hora porque meu forno é fraco).
  6. Testar o ponto inserindo um palito que deverá sair seco. Quando estiverem completamente frios poderão ser decorados com glacê.

Ingredientes da Cobertura

  • 1/2 xícara (1 tablete) de manteiga sem sal (importante que esteja em temperatura ambiente)
  • 1 colher de sopa de leite
  • 1 colher de chá de essência de baunilha (pode ser usada baunilha comum também)
  • 2 a 3 xícaras de açúcar de confeiteiro (usei 2 e já achei doce demais, mas vai de gosto)

Preparação da Cobertura

  1. Bater a manteiga com um mixer ou batedeira, em velocidade média até virar um creme. Adicionar o leite, a baunilha, e 2 xícaras de açúcar de confeiteiro e bater em velocidade baixa. Bater até ficar fofo.
  2. Adicionar mais açúcar somente se desejar que fique mais doce.
  3. Depois é só tingir o glacê usando poucas gotas de corante alimentício

Here is the perfect recipe to create your own little works of art, ready to be decorated for any occasion.

Decorated Vanilla Cupcakes

There is a simple, timeless joy in a perfectly baked vanilla cupcake. It’s a taste of pure comfort, with a light, fluffy crumb and a delicate sweetness that makes it a universal favourite. This recipe is for that quintessential cupcake, a perfect blank canvas that’s just waiting to be decorated. The addition of lemon zest is an optional but highly recommended touch, as it cuts through the sweetness and adds a beautiful, fresh aroma.

The recipe is wonderfully straightforward, creating a tender cake that is sturdy enough to hold a generous swirl of frosting but soft enough to melt in your mouth. It’s paired with a classic American buttercream, a simple, sweet, and creamy topping that’s incredibly easy to make and perfect for colouring and piping.

Think of this recipe as a starting point for your own creations. You could fill the baked cupcakes with a core of raspberry jam or lemon curd before frosting them. The buttercream is also highly adaptable; try adding a different extract like almond or peppermint, or even a little cocoa powder for a light chocolate version.

Ingredients

  • 1/2 cup (1 stick or 113g) unsalted butter (important that it’s at room temperature)
  • 2/3 cup (130g) caster sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon (optional, but very good. It’s important to only grate the green part, as the white pith underneath will make it taste bitter.)
  • 1 1/2 cups (210g) plain flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60ml) milk

Method

  1. Preheat the oven to 180°C (160°C Fan / Gas Mark 4).
  2. Line a 12-hole muffin tin with paper cases. Set aside.
  3. In a stand mixer or with a hand mixer, beat the butter and sugar until you have a light and fluffy cream. Add the eggs one at a time, beating the batter well after each addition. Mix in the vanilla extract and lemon zest.
  4. In another bowl, combine the dry ingredients (flour, baking powder, and salt). With the mixer on a low speed, gradually add this dry mixture, alternating with the milk.
  5. Divide the batter among the paper cases. It’s important not to put too much batter in each case because they rise well. The author’s batter made 14 cupcakes. Bake for 18 to 20 minutes or until ready (it took 30 minutes in the author’s oven as it was a weaker oven).
  6. Test for doneness by inserting a skewer, which should come out clean. Once they are completely cool, they can be decorated with frosting.

Frosting Ingredients

  • 1/2 cup (1 stick or 113g) unsalted butter (important that it’s at room temperature)
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 2 to 3 cups of icing sugar (the author used 2 and found it very sweet, but it’s a matter of taste)

Frosting Method

  1. Beat the butter with a mixer on medium speed until creamy. Add the milk, vanilla, and 2 cups of the icing sugar and beat on a low speed. Continue beating until light and fluffy.
  2. Only add more sugar if you want it to be sweeter.
  3. Afterwards, you can tint the frosting using a few drops of food colouring.

Tips:

  • Having your butter, eggs, and milk at room temperature is crucial for a smooth, well-emulsified batter.
  • Don’t overfill the cupcake liners. Filling them about two-thirds full is the perfect amount to ensure a good rise without overflowing.
  • Let the cupcakes cool completely before frosting. If they are even slightly warm, the buttercream will melt and slide off.
  • When colouring your frosting, use gel food colouring for the most vibrant colours without adding too much extra liquid. Add it one drop at a time until you reach your desired shade.