Prep time: approx. 15 min./Cooking time: approx. 20 min.
Guardini Muffin tray
325gr all-purpose flour
3 tsp baking powder
1 tsp salt
240 ml milk
120 ml mild flavoured oil
1 tbsp vanilla extract
2 large eggs
240 ml water
Optional: if you have a vanilla bean you can add the scraped inside to your batter for a more intense flavour
113 gr butter at room temperature, salted or unsalted
95 gr margarine, or same weight in butter
450 gr powdered sugar
1 ½ tsp vanilla extract
2-3 tbsp water or milk
Optional: food colouring and/or colourful sprinkles
Heat up the oven to 170 grC and lightly grease the cupcake tin.
Mix flour, sugar, baking powder and sugar in a big bowl. In another bowl stir milk, oil, vanilla extract and eggs with a whisk.
Put the wet ingredients together with the dry ingredients, with an electric mixer on the lowest speed while adding the water bit by bit.
You will get a rather thin batter, like pancake batter.
Pour the batter halfway the cups and bake about 17 minutes in the middle of the oven. Test if they are done, otherwise add a few more minutes to the baking time.
When done, take the cupcake tin from the oven and leave to cool for about 5 minutes before taking them out. Leave to cool.
To make the topping, mix butter with margarine (or just the butter) with an electric mixer until you have a smooth substance. Add half of the powdered sugar, while mixing add vanilla extract and 1 tbsp of water or milk until incorporated.
Add the rest of the powdered sugar and milk/water until you have a smooth buttercream.
Put the buttercream in a piping bake or just slather on top and decorate, if you like.
Notes: if you do not decorate all cupcakes, store the icing separate at room temperature for up to 3 days.