Friday, 1 January 2016

Vanilla Cupcakes with Buttercream Icing | Recipe

This recipe makes the moistest and softest cupcakes ever! They are so buttery and fluffy and matches this buttercream icing very well. These are great for any celebrations or just to eat on their own. You have to try this recipe and you will never turn back to using those box cake mixes again!

Vanilla Cupcakes Recipe                                                                                                  Recipe by iSaamuel 
2 eggs,
120ml of milk,
100g of all purpose flour,
1 teaspoon of baking powder,
115g of unsalted butter,
100g of sugar

Vanilla Buttercream Icing
75g of unsalted butter,
165g of powdered sugar,
1 teaspoon of pure vanilla extract

Tip: Like with all recipes, make sure all of your ingredients are at room temperature so that they combine well. (e.g the eggs won't separate with the butter and the batter won't split.)

1. Whisk eggs and milk together until well homogenised. Set aside.
2. Sift the flour and baking powder into another bowl. Whisk and set aside.
3. In a separate large bowl, add in the butter and sugar. Beat for 8-10 minutes until pale and fluffy. While doing so, start off on low speed and gradually increase to a high speed.
4. Add in 1/3 of the dry ingredients and mix briefly. While mixing, add in 1/2 of the wet ingredients. Let this mix until well combined.
5. Add in the second third of the dry ingredients, followed by the rest of the wet ingredients. Mix well before adding the rest of the dry ingredients and beating the mixture until completely smooth.

Tip: This is called the Alternating Creaming method and consists of alternating adding the dry and wet ingredients. (Starting off with adding the flour and ending with the flour.) By doing this, everything has an even chance of incorporating and the heavy ingredients (butter) gets introduced to the lighter ingredients (flour, milk)- think of it like lightening up a heavy mixture with egg whites or cream. The result gives a very fluffy and airy product.

6. Divide the mixture with an ice cream scoop between 6-8 cupcake cases. Each cupcake case should be filled about 3/4 way full, allowing room for the cupcakes to rise.
7. Bake at 180c for 15-20 minutes or until a toothpick inserted into the centre of each cupcake comes out clean. They should appear nice and golden brown.

 8. Once baked, let these cupcakes cool completely before decorating.

Vanilla Buttercream
1. Beat butter and gradually add in the powdered sugar. Add in the vanilla once combined.
2. Whisk this mixture on high speed for 5-7 minutes until the mixture adopts a pale yellow colour and it appears smooth.

1. Pipe out the icing onto each cupcake. I like to use a pastry bag fitted with a Wilton 1M star tip/nozzle for a professional look.
2. Decorate with your favorite sprinkles or even chocolate chips.

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