Vanilla chiffon

Vanilla chiffon

By
From
Cupcakes
Makes
24
Photographer
Georgia Glynn Smith

Ingredients

Quantity Ingredient
225g unsalted butter, softened
225g caster sugar
pinch salt
1/2 vanilla pod, seeds only
or 1 1/2 teaspoons vanilla extract
4 medium eggs
225g self-raising flour
60ml Plain syrup, vanilla variation
Basic cream cheese frosting, vanilla variation

Method

  1. Preheat the oven to 175°C and line two 12-hole muffin trays with cases.
  2. Place the butter, sugar, salt and vanilla in a bowl and cream until pale and fluffy. Lightly beat the eggs in a jug and slowly add to the butter mixture while beating quickly. if the mixture starts to separate or curdle, stop adding the egg and beat in 2–3 tablespoons of flour to rebind the mixture. Once all the egg has been added, sift in the flour and fold until just combined. Using a piping bag or tablespoon, fill the cases until two-thirds full.
  3. Bake for 15–20 minutes, depending on your oven. The cupcakes are cooked when the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife or skewer into each sponge; it should come out clean. Leave them to rest for a few minutes in the tray and brush the tops with the syrup while they are still warm. Remove the cupcakes from the trays and leave to cool completely on a wire rack.
  4. To decorate, use the vanilla cream cheese frosting and top with white metallic sugar pearls.
Tags:
Peggy Porschen Parlour
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again