Simple Vanilla Cupcakes with Vanilla Buttercream

Tuesday, 28 February 2012

A fool proof vanilla sponge cupcake recipe that is light and moist and not too sugary. I have decided to scale the recipe down and give a couple variations of my cupcake recipe, just in case you you might want to make less than 24! I used fondant to make little sugar flowers to close the buttercream rose at the end.
Rose Buttercream Swirls; Wilton 2D nozzle


Gold Edible Glitter
Makes 24 cupcakes
The Recipe(s):
210g Stork margarine 
220g caster sugar
4 medium eggs
2 tsp vanilla extract 
250 grams
cake flour
2 tsp baking powder
A dash of milk

Makes 12 cupcakes
100g Stork Margarine 
Half a cup caster sugar 
3 eggs
1 tsp vanilla extract
1 cup self raising flour 
1 tsp baking powder
Buttercream:
500g icing sugar
250g butter
2 tsp vanilla extract
A dash of milk
Americolor  Electric Pink Buttercream

The method:
  • Preheat the oven to 150 degrees and make sure that all ingredients are at room temperature.
  • Whisk the margarine for exactly two minutes until fluffy. 
  • Add the sugar and beat again. 
  • Reducing your speed, add the eggs one at a time till you have a pale mixture. 
  • Incorporate vanilla extract.
  • Using a mental spoon, fold in the baking powder and flour making sure not to beat too much as this creates a tough sponge.
  • Loosen the batter with some milk, no more than 3 tablespoons. 
  • Plop the mixture into cupcake cases until each is two thirds full. 
  • Bake for exactly 20 minutes.
  • For the buttercream, sift the icing sugar in a bowl. 
  • In a seperate bowl whisk the butter for two minutes. 
  • Slowly as all the icing sugar to the butter.
  • Now add the vanilla and some milk if too thick. 
  • Ice cakes once completely cooled. 

    1 comments:

    1. These look fantastic!
      xx Maria
      themixing-bowl.blogspot.com

      ReplyDelete

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