When the Brazilian soccer team lost the World Cup to France in 1998 I was so shocked I made a promise: I would never cheer for the team again (because the whole thing looked like a huge set up involving $$$). I’m a soccer freak – love the sport – and even though it was a bit hard I was able to keep my promise. At least until yesterday – I could not resist watching Brazil x Italy, the greatest soccer classic ever. I felt that old flame back again: the team played beautifully and scored 3 goals – it was an amazing game.
I might no longer be able to keep the soccer promise, but will honor the one I made here a couple of weeks ago: more cupcakes!
Vanilla cream cupcakes
from Donna Hay magazine
125g unsalted butter, softened
¾ cup + 1 tablespoon (162g) caster sugar
2 teaspoons vanilla extract
1 cup + 4 tablespoons (180g) all purpose flour, sifted
1 teaspoon baking powder, sifted
½ cup (120ml) milk, room temperature
½ cup (120ml) heavy cream
1 tablespoon icing sugar
½ teaspoon vanilla extract
¼ cup strawberry jam
Preheat the oven to 160ºC/320ºF. Place the butter, sugar and vanilla extract in the bowl of an electric mixer and beat for 10-12 minutes or until light and creamy. Gradually add the eggs and beat well. Add the flour, baking powder and milk and beat until just combined. Spoon into twelve ½ cup-capacity muffin pans lined with cupcake papers. Bake for 18-20 minutes or until cooked when tested with a skewer. Cool completely on wire racks.
To make the vanilla cream, place the cream, icing sugar and vanilla in a bowl and whisk until stiff peaks form. Cut a small, round hole in the middle of each cupcake and remove the top; fill the holes with the jam and top with about 1 rounded teaspoon of cream. Place the lids by the side of each cream mound and serve.
Makes 12 – I halved the recipe, used 1/3-cup capacity muffin pans and got 6 cupcakes