Easter Vanilla Cupcakes and Doughnuts

On the subject of baking up a storm, these were the other bakes I did today, preparing for the school charity bake sale. I actually rarely make cupcakes as I find it so hard to find a reliable and delicious recipes. But this time, I sought help from the home baking experts on a baking facebook page I am a member of. One member, Teresa came back with her favourite so I gave it a go....and it was DELICIOUS! The mixture was substantial, so I made a dozen cupcakes and the rest I used to make baked mini doughnuts.

Vanilla Cupcakes

Makes 2 dozen

Ingredients:

• 200g butter, softened
• 1 3/4 c caster sugar
• 2 tsp vanilla bean paste
• 2 3/4 c self raising flour
• 1 c milk
• 2 eggs

Method:

1. Preheat oven to 180 deg C and line muffin tray with cases.
2. Cream butter, sugar and vanilla bean paste with an electric mixer until pale and fluffy.
3. Add the eggs one at a time, beating each one until well combined.
4. Add flour and milk in alternate batches, mixing with a wooden spoon until well combined.
5. Spoon mixture into the cases and bake for 15-20 minutes or until cooked through.
6. Remove from oven and set aside to cool completely.
7. Decorate with buttercream and Easter themes marshmallows and sprinkles.

Note: this will make 2 dozen cupcakes, or you can make 1 dozen and use the rest to make the doughnuts below.

Vanilla Doughnuts

Using the same recipe as above, put the mixture into a large piping bag and snip off the end. Pipe the mixture into a doughnut pan that has been greased with cake release spray. This is important or they will stick.

Bake in the oven for about 12-15 minutes, but do check them after 10 mins.

Once cooled, remove from the pan and dip into a basic glaze to coat. Add sprinkles and decorations.

Glaze:
Add sifted icing sugar to a bowl (approx 2 cups), pour in about a tablespoon of water to start with. Stir to combine, adding more water as necessary to produce a fairly runny glaze. If it is too thick the doughnuts will fall apart while you dip them.
Dip the rounded side of the doughnut into the glaze to coat. Decorate.