Feb 7, 2011
2 Comments

Vanilla Cupcakes with Vanilla Buttercream Icing

This classic vanilla cupcake is a staple in my cupcake repertoire. Feel free to tint the icing different colours to suit the client (or your mood!)

Vanilla Cupcakes with Vanilla Buttercream Icing
 
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Author:
Serves: 24

Ingredients
Cupcakes
  • 230g butter, softened
  • 1¾ cups sugar
  • 4 large eggs, room temperature
  • 1 cup milk, room temperature
  • 1 tsp vanilla extract
  • 1½ cups self-raising flour
  • 1¼ cups all-purpose flour
Buttercream Icing
  • 230g butter, softened
  • 6-8 cups icing sugar
  • ½ cup milk, room temperature
  • 2 tsp vanilla extract

Instructions
Cupcakes
  1. Preheat oven to 180°C. Line 24 muffin tins with cupcake papers.
  2. Cream the butter with an electric mixer until smooth in a large bowl.
  3. Gradually add the sugar and beat for 3 minutes until fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Sift the 2 flours and salt into a separate bowl.
  6. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Do not overmix!
  7. Fill cupcake liners about ¾ full with mixture and bake for 20-25 minutes until lightly golden brown.
  8. Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
Buttercream Icing
  1. Place the softened butter in a large mixing bowl and beat until smooth.
  2. Gradually add in 4 cups of sugar, then the milk and vanilla (adding gradually prevents the icing from going grainy).
  3. Beat for around 3-5 minutes until smooth and creamy.
  4. Gradually add the remaining sugar until it is thick enough to ice the cupcakes (you may not need all the sugar).
  5. Add a few drops of food colouring or divide the mixture into a few bowls and colour each one differently.
  6. Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.

2 Comments

  • casey March 1, 2011 at 4:48 am

    Hi Swah, i cant wait to try and make these! Where did you get the filigree wrappers from?

    Reply

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