Vanilla cupcakes with chocolate frosting

There I did it again!I ditched my poor blog once again!!Uninspired, distracted and in an off mood,the reasons are many and I better not get into all that.... Not that I've found my inspiration back,but I fought my mood swings and decided to write another post, just to feed my starving blog and to keep it alive!!!

I had made these yummy cupcakes a while ago for my daughter's friend when she went over for a play date.The cupcakes are definitely the best I've had and I've been baking it over and over since I found it on The Little Teochew (A lovely blog that I blindly trust).They are fuss free,soft and has the perfect crumb!They burst with the freshness of vanilla which makes them simply out of the world!!(make sure you use pure vanilla extract)

So that's it for now.No blah blah's for once.But do give these cupcakes a try sometime.Never again will you go for a store bought cupcake.Never ever!

VANILLA CUPCAKES(adapted from  The Little Teochew)

155 gms plain flour
1 1/4 tsp baking powder
1/8 tsp salt(omit if using salted butter)
113 gms(1 stick butter softened)
170 gms castor sugar
2 large eggs(at room temperature)
1/2 cup milk
1 tsp pure vanilla extract or vanilla bean paste

Method:

Preheat oven to 180 degree C.
Line a muffin tray with paper liners.
Sieve flour with baking powder and salt.
Cream butter until smooth.
Add sugar gradually and beat until light and fluffy(3 minutes).
Add eggs one at a time beating well after each addition.
Add vanilla and combine.
Carefully fold in the flour in three additions alternating with milk in two additions,starting and ending with flour.Do not overbeat.
Spoon the batter into muffin trays filling each about 2/3 full.
Bake for 20- 25 minutes or until a toothpick inserted comes out clean and the cupcake domes are slightly golden brown.
Keep in tray for 15 minutes.
Transfer to wire rack and cool completely before frosting.

Chocolate frosting

3 tbsp butter
1/2 cup sugar
1/2 cup cocoa
1/2 cup cream
1/2 tsp vanilla extract
a pinch of salt

Method:

Melt butter.
Add sugar and cocoa(lumps removed if any)and stir till well combined.
Add cream and stir till smooth and creamy but not boiling.
Take off from flame and add vanilla and salt and mix.
Set aside to cool.

How to frost cupcakes:

Dip the cupcakes upside down into the frosting.
Let the excess drip off.
Turn the cupcake and arrange on a tray and allow to set.