I am so excited to share this post with you, it finally happened, I got myself a KitchenAid!
Early one morning, Himself and I hopped out of bed and found our way to the Homeware section at Harrods in Knighsbridge. Having eyes for nothing else, I made a beeline for the KitchenAid mixers and soon after reaching them, I was the proud owner of Betty, the pink pastel KitchenAid
Once home, I set about whipping up something tasty – not only to have a go – but also to thank Himself, who nearly broke his back carrying it all the way home (bless!)
I decided to make cupcakes, using my favourite recipe for vanilla sponge
175g Caster Sugar
tsp Vanilla Extract
175g Self Raising Flour (sifted)
To put it into perspective, I have been baking with a very tiny mixer for the last five years (and I’m pretty sure originally, it was only meant to be a stop gap for a year at most!) it did well, but it had limitations, so mixing the batter with Betty was an absolute dream in comparison!
Preheat your oven to 180°. Beat the butter, then add the sugar and beat again. Once combined add in the eggs one and a time, mixing well between each (if you add them too quickly the mix will begin to curdle, you can save it though, add in a tablespoon of flour and keep mixing, if it doesn’t start to regain a normal look, add in another tablespoon of flour until it does!)
Add in the vanilla extract and mix through, then sift the flour in on top and with a spatula or wooden spoon, fold the flour into the mix slowly until perfectly combined
Scoop into muffin cases (about 3/4’s full) or if you’re using a cupcake tray, make sure to butter the moulds first so that the cakes will be easy to remove later. Place in the centre of your oven for 18mins and then start checking, depending on your oven they may take another 5-8mins
To check them, push a cake skewer into the centre of the cupcake and if it comes out clean you know it’s done (a knife will also do just fine!)
Once cooled, I like to top them off with butter cream icing, but your options really are endless here
200g Icing Sugar
Splash of milk (I use semi-skimmed)
Mix it all up and if you find you’ve added a little too much milk, just throw some more icing sugar in there until you get back to the right consistency. Once your happy, pipe the icing onto your cupcakes. Do make sure that the sponge is completely cooled before you start though, otherwise the icing will start to melt and you’ll have quite the mess!
Top tip: Be quick taking the picture, because trust me, they won’t last long…!