cupcakes with vanilla butter cream

My boyfriend’s been away in Finland all week and I’ve been on my lonesome at home. You know what, I have to stop calling him “my boyfriend”. Much like you and I and that cute puppy I wanted to kidnap today, he has a name. His name is Panu. Equal emphasis on both syllables ~ Pah-noo, not P’noo, like so many people insist.

Panu and I, we are quite the opposites. He’s tall, I’m a midget. He’s… not really quiet, but I make a lot of noise. He likes rock, I like breaks. He’s a sci-fi fan (yuck), I like everything but. He loathes karaoke, and me… *coughmikehogcough*. And he’s healthy and well, I eat a lot.

But what keeps us together is that secretly, under his crazy health-nut exterior, Panu also loves to eat. Oh, and we also really like each other.

So while Panu’s away moose hunting and doing man things with his dad, I’ve been at home being a big softie. I miss him, I’m not ashamed to say so, and I dive for my phone every time I get a message, hoping it’s him.

But it’s ok, I’ve survived the week finding comfort the way I know best ~ food. This week alone I’ve been to Inamo, Lantana, Sketch, Hummingbird, Tamarai, Sakura, Prix Fixe, Satay House and Cafe East (oh wow did I just put on three kilos by blogging that out loud?), but somehow there’s still that little gap where my daily dose of hugs used to be.

And what fills gaps better than anything else in this free world? Cupcakes, people, cupcakes!

So doing my bit of the Finnish economy (because dear God, I paid that much for it), I donned my brand new Marimekko apron and embarked on my third baking mission, and I am very happy to announce that my cup cakes are not only adorable, they taste absolutely effing fantastic.

cupcakes and Marimekko apron

Panu’s back tomorrow and I’ve saved him a few little ‘uns. Sure he’s a health nut but he also has a mad sweet tooth (ah, this is why I like him) and if there’s one thing we quite happily never share, it’s dessert.

Cupcakes with vanilla butter cream
125 grams butter, softened
1 teaspoon vanilla extract
150 grams caster sugar
3 eggs
225 grams self-raising flour
60mL milk
Vanilla butter cream:
125 grams butter, softened
1 teaspoon vanilla extract
240 grams icing sugar
2 Tablespoons milk
  1. Preheat oven to moderate (180°C/355°F or 160°C/320°F fan forced).
  2. Line two deep 12-hole patty pans with paper cases.
  3. Combine ingredients in small bowl and beat on low speed until ingredients are just combined. Increase speed to medium; beat about 3 minutes or until mixture is smooth and changed to a paler colour.
  4. Drop slightly rounded tablespoons of mixture into paper cases. Baked, uncovered, for 20 minutes.
  5. Turn cakes onto wired rack; turn top side up to cool.
  6. Make vanilla butter cream. Decorate cakes as desired.
  7. Vanilla butter cream: Beat butter and extract in small bowl with electric mixer until as white as possible. Gradually beat in half the sifted icing sugar, milk, then remaining icing sugar. Tint with food colouring if desired.
Makes 20-24.

6 Thoughts on “cupcakes with vanilla butter cream: my hug proxy

  1. omg, i’m sooo impressed :))

  2. Omg, the cupcakes are simply adorable (+ they look DELICIOUS!) and I DO think you could just be the hottest little cupcake baker out there!

  3. Ying: it actually wasn’t that hard to make, you should try it 🙂

    mel c: I need to own you and bring you back to London so you can be my daily ego fluffer. You are the best!

  4. so cute! maybe a cupcake weekend for me! And I love your apron!

  5. penny: yes, cupcake weekend! can I come? 🙂

  6. your apron is adorable!

    i realize that cupcakes are a mini-cake but for some reason i don’t hold an affinity for them. yours are very cute and i’m glad they kept you company whilst your man was out of town. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Post Navigation