Vanilla Cupcakes (w. buttercream icing). I've shared it once before on the blog with this Vanilla Bean Cupcakes with Caramel Buttercream post. Instead of creaming the butter with the sugar, then adding the dry and wet ingredients, as in most cupcake/cake recipes, the directions have a unique twist. DC Cupcake's Vanilla Cupcakes with Amazing Vanilla Buttercream Frosting Source: Georgetown Cupcake via Live with Kelly.
Always use cupcake liners for cupcakes, and use an ice cream scoop to fill them. This is my favorite tool and favorite tip when making cupcakes. As long as you follow the basic guidelines of the recipe, you'll be rewarded with a fluffy, creamy Vanilla Buttercream to ice your Vanilla cupcakes. You can cook Vanilla Cupcakes (w. buttercream icing) using 13 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Vanilla Cupcakes (w. buttercream icing)
- You need of Vanilla Cupcakes.
- It's 150 grams of butter, softened.
- Prepare 1 1/2 cup of caster sugar.
- You need 2 of eggs.
- You need 2 1/2 cup of self-raising flour.
- Prepare 1 1/4 cup of milk.
- You need 2 tsp of vanilla essence.
- Prepare of Buttercream Icing.
- It's 200 grams of butter, softened.
- Prepare 3 cup of Icing Sugar.
- You need 1/4 tsp of vanilla essence.
- Prepare 3 tbsp of milk.
- Prepare 1 of Raspberries, sugar flowers or sprinkles to decorate..
An easy recipe for vanilla cupcakes topped with a simple vanilla buttercream frosting. These cupcakes are perfect for any occasion! Not only does it add moisture to these cupcakes, but they're sturdy enough to hold up to a nice pile of frosting yet light like a cupcake should be. The buttercream is the best I have ever had.
Vanilla Cupcakes (w. buttercream icing) step by step
- Preheat oven to 190°C or 170°C fan-forced..
- Beat butter with an electric mixer until smooth, add sugar and beat until light and fluffy..
- Add eggs and mix well..
- Add the sifted flour, milk and vanilla, beat until smooth..
- Place paper baking cases in a cupcake tin. Spoon in mixture until they are about 2/3 full..
- Recipe makes 24 cupcakes so you need to make two batches..
- Bake for 20 minutes until golden..
- Turn out onto a wire rack to cool while you prepare the icing..
- BUTTERCREAM ICING Beat the butter until it is pale and fluffy..
- Sift in the icing sugar.
- Add the vanilla essence and milk until you have a light and fluffy mixture..
- Add extra milk if you need a softer consistency..
- Spread or pipe icing over cupcakes and top with decorations required..
Light, not too sweet, and the perfect texture. These cupcakes are from the Trophy Cupcakes & Parties book. S My recipe below for buttercream is the full size original recipe. For the pictures, I made a half batch. Although it's hard, let's put London aside and concentrate on our treats.
