Vanilla Cupcakes with Vanilla Buttercream Icing

Name: Vanilla Cupcakes with Vanilla Buttercream Icing
Cuisine: American
Ingredients: 150g Unsalted butter, soft; Pinch salt; 150g Caster sugar; 150g self Raising flour; 3 large eggs, room temperature; 2 tbsp milk; 1 tbsp Vanilla Extract; 175g Unsalted butter, soft; Pinch salt; 350g icing sugar; 2 tbsp Vanilla extract; Food colouring, preferably gel

8 steps

My favourite cupcake recipe! I use medium eggs for everything, so I haven't tried it with large yet, but it's brilliant with 3 medium eggs!

Updated at: Wed, 16 Aug 2023 21:12:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories428.6 kcal (21%)

Total Fat23.4 g (33%)

Carbs51.5 g (20%)

Sugars41.6 g (46%)

Protein3.1 g (6%)

Sodium191.2 mg (10%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

150gUnsalted butter

soft

salt

150gcaster sugar

150gself raising flour

3eggs

large, room temperature

2 Tbspmilk

1 Tbspvanilla extract

For the Buttercream

175gunsalted butter

soft

salt

350gicing sugar

2 Tbspvanilla extract

Food colouring

preferably gel

Instructions

Step 1

Preheat the oven to 160°C and line a 12 hole muffin tin with 12 cupcake cases.

Step 2

Beat all of the ingredients together (by hand or with an electric mixer) until it looks like whipped double cream and is lighter in colour than when you started. This should take 4 minutes with an electric mixer, or around 8 by hand. It should easily drop off the spoon when held from a height.

Step 3

Split the mixture evenly between the 12 cupcake cases and bake for 20-25 minutes, or until a cocktail stick poked into the middle of the cakes comes out clean.

Step 4

Leave to cool in the tray for a few minutes, then place the cakes on a wire rack to cool.

For the Buttercream

Step 5

Once the cakes are completely cool, make the Buttercream Icing.

Step 6

Beat the butter until soft, then add icing sugar a tablespoon at a time until it is all combined. Be careful as the icing sugar tends to fly everywhere if you don't cover the bowl!

Step 7

Add the Vanilla Extract, then beat again, then add the food colouring and beat for several minutes. It should be a mousse-like consistency flecked with air. (Alternatively you can beat it for several minutes and then add the food colouring, but I prefer doing it the other way around).

Step 8

Get a piping bag and your choice of nozzle & pipe your buttercream onto the cupcakes. I find there is some buttercream left over after this, but I suppose it depends on how much you put on your cakes.