These Vanilla Cupcakes were light, moist and fluffy. They were decorated with a simple delicious American buttercream and topped with some cute sprinkles.
This recipe makes 48 mini cupcakes or 24 regular sized cupcakes. I prefer to make mini cupcakes as it's easier to eat as sometimes, a full sized cupcake is too much to eat at a party when there's always other delicious foods to eat.
I also enjoyed using my new piping tip to create the cute swirls on the cupcakes.
Happy Baking xo
· ¾ cup caster sugar
· 1¼ teaspoons baking powder
· ¼ teaspoon salt
· 2 eggs
· ½ cup buttermilk
· ½ cup canola or vegetable oil
· 2 teaspoons vanilla extract
· 3 cups icing sugar
· 3-5 tablespoons milk
· 1 teaspoon vanilla extract
2. Spray with oil or place cupcake cases into mini cupcake tins
3. Place flour, sugar, baking powder and salt into a bowl and mix well.
4. Place buttermilk, oil, vanilla extract and egg yolks only into a jug and whisk together. Add mixture to dry ingredients and mix until combined.
5. In a separate bowl whisk egg whites until soft peaks. Gently fold in the egg whites.
6. Spoon mixture into the cupcake cases, a third full.
7. Bake in oven for 12-15 minutes or until a skewer inserted into the cakes comes out clean. Remove from oven and allow the cupcakes to cool before icing them.
Buttercream Icing
8. Place butter into a large bowl. Beat on low speed until butter is fluffy. Add 1 cup of icing sugar, 2 tablespoons of milk and vanilla essence. Beat until combined and add the remaining 2 cups of icing sugar.
9. Increase speed to medium and beat until light and fluffy (this will take a few minutes). Add more milk if the buttercream seems too stiff.
10. Place the buttercream into a piping bag, fitted with a piping nozzle and pipe a swirl and add sprinkles.
· Unfilled and un-iced cupcakes can be frozen for up to a month.
Moist Vanilla Cupcakes
Ingredients
· 1¼ cups plain flour· ¾ cup caster sugar
· 1¼ teaspoons baking powder
· ¼ teaspoon salt
· 2 eggs
· ½ cup buttermilk
· ½ cup canola or vegetable oil
· 2 teaspoons vanilla extract
Buttercream icing
· 115 grams butter, room temperature· 3 cups icing sugar
· 3-5 tablespoons milk
· 1 teaspoon vanilla extract
Decoration
· SprinklesInstructions
1. Preheat oven to 180°C.2. Spray with oil or place cupcake cases into mini cupcake tins
3. Place flour, sugar, baking powder and salt into a bowl and mix well.
4. Place buttermilk, oil, vanilla extract and egg yolks only into a jug and whisk together. Add mixture to dry ingredients and mix until combined.
5. In a separate bowl whisk egg whites until soft peaks. Gently fold in the egg whites.
6. Spoon mixture into the cupcake cases, a third full.
7. Bake in oven for 12-15 minutes or until a skewer inserted into the cakes comes out clean. Remove from oven and allow the cupcakes to cool before icing them.
Buttercream Icing
8. Place butter into a large bowl. Beat on low speed until butter is fluffy. Add 1 cup of icing sugar, 2 tablespoons of milk and vanilla essence. Beat until combined and add the remaining 2 cups of icing sugar.
9. Increase speed to medium and beat until light and fluffy (this will take a few minutes). Add more milk if the buttercream seems too stiff.
10. Place the buttercream into a piping bag, fitted with a piping nozzle and pipe a swirl and add sprinkles.
Tips
· Allow cupcakes to cool completely before icing and decorating.· Unfilled and un-iced cupcakes can be frozen for up to a month.
Did you bake this recipe?
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