vanilla cupcakes

Vanilla Cupcakes

Authordanieldiver
Rating

Vanilla cupcakes or as I prefer happiness in a paper case. Soft spongy cupcakes with a soft luscious buttercream. I adore these cupcakes mostly due to the buttercream I can find buttercream just too much, sickly even. This buttercream, however, is a Swiss buttercream which isn't overly sweet.

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vanilla cupcakes
Yields12 Servings
Vanilla Cupcakes
 200 g unsalted butter
 200 g caster suagr
 3 eggs
 2 tsp vanilla extract
 200 g self raise flour
 ½ tsp fine sea salt
Swiss Buttercream
 3 Eggs
 225 g caster sugar
 300 g unsalted butter, very soft
 1 tsp vanilla extract
Vanilla Cupcakes
1

Heat oven to 180°C / 160°C fan. Line a 12 hole muffin tin with paper cases. Put the butter and sugar into a large bowl, beat with an electric whisk or by hand using a wooden spoon until pale in colour and fluffy.

2

Crack in the eggs one at a time beating between each. Then add the vanilla extract and again beat until incorporated.

3

Fold in the and stir in 1 - 2 tablespoons of milk until you have a smooth batter that will drop off the spoon easily when lifted.

4

Divide the batter between the lined muffin tin. A scoop can easily ensure equal measurements. Bake for 20 - 25 minutes until golden and a skewer inserted comes out clean. Allow to cool for 5 mins in the tin before transferring to a wire rack to cool completely.

Swiss Buttercream
5

Separate the egg whites from the yolks. Add the eggs whites to a heat proof bowl along with the sugar. Continuously stir the mixture, in a bowl over a pan of boiling water making sure the bottom of the bowl isn't touching the water. This will take 10 - 15 minutes and can be tested for doneness by rubbing a little of the mixture between your forefinger and thumb if no traces of sugar can be felt it is done.

6

Transfer the mixture into the bowl of a stand mixer ( I don't recommend doing this by hand) with the whisk attachment attached and whisk until the mixture is stiffly whisked and completely cool. This takes approx. 12 - 15 minutes, if at this stage it is still warm transfer the entire bowl to the fridge from 10 minutes then whisk again.

7

With the mixer on a medium speed add a tablespoon of butter at a time to the meringue giving it a moment between each addition to allow it to incorporate. When all the butter has been incorporated add the vanilla extract and beat again.

8

Fit a piping bag with a fluted nozzle and fill with the buttercream. Pipe a generous swirl of buttercream on top of each cooled cupcake and sprinkle with sprinkles if desired.

Ingredients

Vanilla Cupcakes
 200 g unsalted butter
 200 g caster suagr
 3 eggs
 2 tsp vanilla extract
 200 g self raise flour
 ½ tsp fine sea salt
Swiss Buttercream
 3 Eggs
 225 g caster sugar
 300 g unsalted butter, very soft
 1 tsp vanilla extract

Directions

Vanilla Cupcakes
1

Heat oven to 180°C / 160°C fan. Line a 12 hole muffin tin with paper cases. Put the butter and sugar into a large bowl, beat with an electric whisk or by hand using a wooden spoon until pale in colour and fluffy.

2

Crack in the eggs one at a time beating between each. Then add the vanilla extract and again beat until incorporated.

3

Fold in the and stir in 1 - 2 tablespoons of milk until you have a smooth batter that will drop off the spoon easily when lifted.

4

Divide the batter between the lined muffin tin. A scoop can easily ensure equal measurements. Bake for 20 - 25 minutes until golden and a skewer inserted comes out clean. Allow to cool for 5 mins in the tin before transferring to a wire rack to cool completely.

Swiss Buttercream
5

Separate the egg whites from the yolks. Add the eggs whites to a heat proof bowl along with the sugar. Continuously stir the mixture, in a bowl over a pan of boiling water making sure the bottom of the bowl isn't touching the water. This will take 10 - 15 minutes and can be tested for doneness by rubbing a little of the mixture between your forefinger and thumb if no traces of sugar can be felt it is done.

6

Transfer the mixture into the bowl of a stand mixer ( I don't recommend doing this by hand) with the whisk attachment attached and whisk until the mixture is stiffly whisked and completely cool. This takes approx. 12 - 15 minutes, if at this stage it is still warm transfer the entire bowl to the fridge from 10 minutes then whisk again.

7

With the mixer on a medium speed add a tablespoon of butter at a time to the meringue giving it a moment between each addition to allow it to incorporate. When all the butter has been incorporated add the vanilla extract and beat again.

8

Fit a piping bag with a fluted nozzle and fill with the buttercream. Pipe a generous swirl of buttercream on top of each cooled cupcake and sprinkle with sprinkles if desired.

Vanilla Cupcakes

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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