Sarah Dall’s foolproof cupcakes recipe

June 27, 2016 (Last Updated: January 11, 2019)

Sarah Dall is a passionate food stylist, cook and blogger. Here’s her favourite cupcake recipe, plus tips on how to give them a professional touch at home.

Print Recipe

Sarah Dall's foolproof cupcakes recipe

Serves: 12 cupcakes

Ingredients

  • CUPCAKE MIXTURE
  • 100g softened butter
  • 2,5ml (½ tsp) NoMu vanilla paste
  • 115g castor sugar
  • 2 large eggs
  • 160g self-raising flour
  • 30ml (2 tbsp) milk
  • 200g fresh raspberries
  • 50g white chocolate drops
  • RASPBERRY BUTTER ICING
  • 125g softened butter
  • 300g icing sugar
  • 45ml (3 tbsp) tepid water
  • 2,5ml (½ tsp) vanilla extract
  • 100g fresh raspberries, puréed,
  • plus a few extra to garnish

Instructions

1

Preheat the oven to 160°C and line a standard muffin tin with paper cases.

2

For the cupcakes, place all of the ingredients in a mixer and beat until soft and fluffy. Fold the raspberries and white chocolate into the mixture. Divide the mixture among the cases.

3

Bake until cooked through, about 12 – 15 minutes.

4

For the icing, beat the butter until soft. Add the sifted icing sugar and water. Mix in the vanilla and beat until thick and fluffy. Add the raspberry purée.

5

Remove the cupcakes from the oven and place on a cooling rack. Ice when cool and garnish with the raspberries and white chocolate drops.

STYLING TIPS
_ Keep it simple; don’t be fussy and pretentious.
_ Use fresh herbs and garnishes or grow your own if you can.
_ Take advantage of what’s in season.
_ Try and prepare as much as possible beforehand.
_ Use lovely natural and textured fabrics, cutlery and glass.
_ Use subdued and mood-enhancing lighting.
_ Ingredients should be real: if you don’t eat it, don’t use it.
www.sarahdall.co.za

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June 27, 2016 (Last Updated: January 11, 2019) By
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