So I started working with rolled fondant for the first time during my birthday.
As is evident by her posts — how ever little there may be — the NyonyaCelup is a very lazy cook.
She also has a fondness for speaking in the third person.
It would then be only natural, that I store-bought my fondant, instead of making it from scratch.
Honestly lar, show of hands: how many of you actually make your own rolled fondant, eh?
I was recommended a (relatively) big pail from Satin Ice by my friendly neighbourhood supplies shop, which really is rather big.
SIDENOTE: If you live in Malacca, you absolutely MUST swing by Baker’s Choice in Batu Berendam. Otherwise, Chang Tung in the Klang Valley area remains a traditional favourite.
If you’ve ever worked with fondant before, you will know that there really is only so much you can use to cover a cake.
Unless you go on a decoration overload.
So I was left with half a tub, or so, of white fondant; and little blobs here and there in various other colours.
What was I to do but to go on another
impulsive baking-decorating spree.
Enter The Ultimate Vanilla Cupcake, courtesy of The Cupcake Project.
I’ve linked Stef in my Blogroll, but because I know none of you ever read it, I’ve linked her again above.
Her recipe was tested by 50-odd bakers before this final version was posted up;
and I assure you (even with the minor modification I made due to my inability of purchasing real vanilla pods at the time),
it really is, hands down, THE BEST vanilla cupcake recipe you’ll find.
And I have tried many.
*with the NyonyaCelup’s minor modifications; original recipe from The Cupcake Project
- 225 grams brown sugar
- I try to console myself with the fact that since my sugar intake is mainly unrefined, it can’t be all that bad — can it?
- 175 grams wheat flour
* not self-rising
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 57 grams unsalted butter @ room temperature
- 2 jumbo-sized eggs @ room temperature
- 1/2 cup crème fraîche
- the original recipe called for 1/3 cup full-fat sour cream; which I substituted because
#1 – I only had crème fraîche in my fridge since this was so impulsive
#2 – I was afraid sour cream would be too sour — fine, I have trust issues
- 1/4 cup canola oil or vegetable oil
* DO NOT use olive oil because it actually imparts a slightly bitter taste to your food
- I put it in red, don’t say I didn’t warn you…
- 1 1/2 tablespoon vanilla essence
* the original recipe called for vanilla beans and vanilla extract
- I had to use the synthetic kind — I had no choice!
- 2/3 cup full cream milk
- Preheat oven to 175 °C.
- Mix together cake flour, baking powder, baking soda, and salt;
sift into a medium-sized mixing bowl.
Alas, the NyonyaCelup does not own a stand mixer after she burnt the motor of her last one.
I still maintain it was a manufacturing defect: it was my 3rd time using it & I’d only left it on for 30-odd seconds.
- Add sugar and mix until well combined.
- Add butter and mix on medium-low speed for three minutes.
Because there is so little butter, you’ll end up with a very fine crumb texture.
- In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla essence until smooth.
- Add the egg mixture to the flour mixture and beat on medium speed until just combined.
- Slowly add milk and mix on low speed until just combined. The batter will be liquid.
Don’t worry, you didn’t do anything wrong. It’s supposed to be that way. ← exact warning in the original recipe, but that didn’t stop me from freaking out
- Fill cupcake liners just over 1/2 full.
- Bake for 15 minutes and then test to see if they are done; i.e. toothpick comes out clean.
We are looking for ivory white cupcakes, not golden brown ones — apparently, but mine turned brown lar.
- Remove them immediately from tins and leave them on a cooling rack to cool.
Makes: 16 cupcakes
Again, I send my thanks to the Cupcake Guru for her wonderful recipe.