The Top Floor Flat

This post is incredibly long overdue (by a good few months). Back before Christmas, my flatmate Ann got me possibly the most adorable Christmas present ever and since then I have been the owner of my very own tea pot and matching tea cup – an fairly important piece of property for someone who drinks (and writes about) tea as much as I do.

The set has made appearances on special occasions or, as is the case today, when the weather is particularly rubbish and I feel an English tea set will complete the scene.

In honor of the cupcake design of my tea set, I’ve included below a recipe for the best cupcakes you will ever taste in the world.

White Velvet Butter Cake – Modified for Cupcakes
Ingredients
– 4 liquid oz of egg whites (around 4 large egg whites)
– 1 cup milk
– 2 1/4 teaspoons vanilla
– 3 cups sifted cake flour (important! make sure you use cake flour and not all-purpose flour)
– 1 1/2 cups sugar
– 1 tablespoon + 1 teaspoon baking powder
– 1/2 teaspoon salt
– 12 tablespoons (1.5 sticks) unsalted butter, softened

Directions
Preheat oven to 350F and fill two 12-hole cupcake trays with cupcake wrappers. In a medium bowl, combine egg whites, vanilla and 1/4 cup milk.

In a large mixing bowl, combine cake flour, sugar, baking powder and salt and mix together to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until dry ingredients are moistened. Increase to medium speed (high if using a hand mixer) for 1.5 minutes. Then add the egg, vanilla and milk mixture in three equal parts, beating for 20 seconds between additions.

Pour the batter into prepared cupcake trays. Try to fill each cake with an equal amount of batter. Try using an ice cream scoop to help make scoops of batter even. Each cupcake wrapper will be about 2/3-3/4 full. Place trays in the oven for 15-20 minutes, remove when golden yellow and a toothpick stuck in the center comes out clean. Let cool for 10 minutes in the pan, then place on a cooling rack. Let cool completely before frosting.

Frosting Recipe
– 16oz (2 sticks) unsalted butter (room temperature)
– 4 cups powdered sugar
– 1 tablespoon vanilla
– 1 tablespoon milk

Frosting Directions
Combine all ingredients into a large mixing bowl and beat until frosting is spreadable but still firm. If you over beat it, it will not hold its shape. Apply frosting with a pastry bag and tip, or just with a spatula.

Makes 24 cupcakes

What? Too girly for you? A girl can’t talk about tech and travel all the time! 🙂