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Pink Vanilla Cupcakes
Preparation : 25 min
Cooking : 1 h 
Total time : 1 h 25 Rest : 0 min
6 pieces
60 g unsalted butter (room temperature)
115 g Caster Sugar
1 egg
1 tbsp Vanilla Extract
152 g Self-raising flour
124 g of Greek yoghurt
0.25 tbsp salt
0.15 ml pink food gel colour (3 drops) (optional)
100 g Cream cheese (room temperature)
60 g unsalted butter (cubed, room temperature)
200 g icing sugar
1 tbsp vanilla extract
Associated products
RECIPE STEPS
1
Line a cupcake tin with 7 cupcake liners.
2
Preheat the oven to 160 degrees Fan force.
3
Add butter, caster sugar, egg, vanilla extract, and salt into the bowl. Using the main blade, close the lid and remove the inner pusher, press pulse a few times and then press AUTO and blend until well combined, Stop and scrape down the side of the bowl with the spatula.
- 60 g unsalted butter (room temperature)
- 115 g Caster Sugar
- 1 egg
- 1 tbsp vanilla extract
4
Add the flour and the yoghurt, press AUTO, and blend all the ingredients together, use the spatula to scrape the mixture off the wall of the bowl.
- 152 g Self-raising flour
- 124 g of Greek yoghurt
5
Add 2 to 3 drops of gel food colour, mixing well until fully combined and no streaks remain, scrape the side and the bottom of the bowl to ensure all the batter is tinted using the spatula, (remove the blade of the Le mini Plus to make it easier).
- 0.15 ml pink food gel colour (3 drops) (optional)
6
Divide the batter between the lined cupcake tin.
7
Bake for 20 to 25 minutes or until a toothpick inserted comes out clean. Cool in the tin for 5 minutes or until it is easy to handle. Transfer to a wire rack to cool completely before adding the frosting (1 hour).
8
Add the icing sugar, vanilla extract, cream cheese, and butter into the bowl with the metal blade, and close the lid.
- 100 g Cream cheese (room temperature)
- 60 g unsalted butter (cubed, room temperature)
- 200 g icing sugar
- 1 tbsp Vanilla Extract
9
For a few seconds at a time, PULSE until all combined, smooth, and creamy. If it is too stiff pulse again, then remove the blade and scrape the side of the wall of the bowl with the spatula. Do not overprocess it.
10
Spoon or pipe the frosting onto the cupcake and add sprinkles immediately before the frosting sets.
11
- Icing sugar powder must not have any lumps before adding to the cream cheese. Sift icing sugar before starting to make the frosting.
- Butter – if you use salted butter leave out the salt
- If you don’t have self-raising flour, use152 g Plain flour and 1 ½ tsp baking powder
Sara Conforto
