Vanilla cupcakes, vanilla buttercream - recipe from the book Jamie Oliver and Food Tube presents Sweets, Cupcake Jam, 50 Recipes for Sensational Desserts, Vulcan Publishing.
Gemma Wilson, aka Cupcake Gemma is FoodTube's cupcake queen. This book contains four chapters of beautiful seasonal recipes and reveals everything you need to know to prepare irresistible diakonia all year round.
This book is a collection of my favorite recipes, both those that I came up with myself and those that are the result of the collaborative work of the employees at Crumbs & Doilies Bakery. All cupcake recipes are for 24 people because I want you to share them with others - get out there and make friends over cupcakes!
In cooperation with Vulkan publishing house for the best recipe of the month of August, on the given topic the best dessert, we are giving away a book by Jamie Oliver and Food Tube presents Desserts, Cupcake Jam, 50 recipes for sensational desserts, Vulkan publishing house.
This great booklet contains 50 recipes for spectacular cakes, which Gemma has sorted into groups named after the seasons, so you will have a great selection of treats for every time of the year. The book may be small, but it's full of great recipes and will serve you for years.
Cupcakes with vanilla, buttercream with vanilla - Desserts - Cupcake Jam - Recipes and Cookbook online
Vanilla Cupcakes, Vanilla Buttercream - Recipe from Jamie Oliver and Food Tube Presents Treats, Cupcake Jam, 50 Recipes for Sensational Desserts, Vulcan Publishing
Ingredients for cupcakes
- 250 g of flour with baking powder
- 250 g of granulated sugar
- 0,5 teaspoons of baking soda
- 250 g unsalted butter (softened)
- 4 large organic eggs
- 0,5 teaspoons of vanilla extract
- 3 tablespoons of whole milk
Ingredients for the cream
- 300 g unsalted butter (softened)
- 0,25 teaspoons of vanilla extract
- 4 tablespoons of whole milk
- 675 g of powdered sugar
Vanilla cupcakes
- Turn on the oven at 170°C and the fan. Sift the dry ingredients into a large bowl, add the butter and eggs and beat for 60 seconds with an electric mixer (I prefer to use a stand mixer). Mix the vanilla extract into the milk, then add the mixture and beat for another 20 seconds, or until it becomes uniform. Scrape the mixture from the sides of the bowl with a spatula, then mix for another 30 seconds to make sure all the ingredients are combined. Fill each basket two-thirds full with the mixture, but you don't need to level. Put them in the oven and take them out after 20 minutes, that is, when the dough springs back after pressing it with your finger. Leave to cool and after 5 minutes transfer to a cooling rack
Butter cream with vanilla
- Beat the butter with an electric mixer for 4-5 minutes until pale and smooth. Stir the vanilla extract into the milk and set aside. Sift the powdered sugar into a large bowl and add it to the butter in two batches, mixing the mixture well after each addition. Gradually add milk with vanilla and beat for another 3-5 minutes, that is, until the malt mixture turns white. Scrape the mixture off the edges and mix a little more to combine. When the cupcakes have cooled, decorate them with the cream as you like - by hand or with a cupcake syringe - and enjoy.
Jamie Oliver:I have the great honor of introducing you to the wonderful, adorable and super talented Gemma Wilson, who I met many years ago when she was running a stall at one of my street festivals. She is the owner of the bakery Crumbs & Doilies and, without any doubt, a true expert in pastries and cakes - the quality of her products is truly top notch. In her characteristic way, directly and with a lot of love, Džema will explain to you how to make magnificent and incredibly tasty treats - from basic and simple cakes to those that take your breath away and that you won't believe are the work of your hands, and in addition, she will to reveal to you all the important secrets, recommendations and tips, which will give you the confidence to try your hand at preparing these phenomenal diakonies.
I have always been creative. My favorite subject at school was art and I enrolled at Camberwell College of Art wanting to study graphic design, but I felt lost there - I just didn't get the hang of it, so I dropped out after my second year, convinced that I had completely lost my creativity. ! It wasn't until I discovered pastry and opened Crumbs & Doilies that I realized I had found an area where my creative abilities could come to full expression. Yes, it is not painting or typography, but it can somehow be classified as art.
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