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