Salted Vanilla Cupcakes
These vanilla cupcakes are sweet and salty with the addition of Snackachangi Salted Potato Chips for extra crunch.
For the Cupcakes:
Preheat oven to 180 degrees Celsius & prepare cupcake cases into a 12 hole muffin pan.
In a bowl, beat butter & sugar together until pale & light. Beat eggs in, one by one, followed by vanilla.
Add the sour cream to the bowl & mix until combined.
Add the dry ingredients of flour, Snackachangi Chips, Baking Powder, Salt and Sugar to the wet ingredients & mix until a batter just forms.
Using an ice-cream scoop, fill cupcake cases with batter, ensuring cases are no more than half full.
Bake for 20 minutes, or until a wooden skewer inserted comes out clean.
Transfer cupcakes to a wire rack to cool completely
For the Icing:
Beat the butter until pale & fluffy.
Add icing sugar to the butter in 50g amounts, beating between each addition.
Add vanilla bean extract & food colouring & beat until fluffy.
Pipe onto cooled cupcakes