Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cake batter
Frosting
Utensils
For a muffin tin with 12 holes each approx. 7 cm in diameter, filled with muffin cases or greased
How it's done
Cake batter
Place the butter in a bowl, whisk in the sugar and salt. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the milk. Mix the flour and baking powder, stir into the mixture and transfer to the prepared tin.
Bake
For approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little for about 10 mins., remove from the tin, leave to cool completely on a rack.
Frosting
Using the whisk on a hand mixer, beat the butter and icing sugar for approx. 2 mins. until light and fluffy. Stir in the cream cheese and beat until smooth. Transfer the frosting to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes.
| Shelf life: | Cover the cupcakes and keep in the fridge for approx. 2 days. |
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