Dreamy Vanilla Cupcakes with a Buttercream Frosting
Debenhams kindly asked me to try out some products from their baking range recently. I said yes of course and a lovely big parcel arrived last weekend full of baking goodies including numerous icing tools, palette knives, a pie bird (something I’ve always wanted and a blackberry and apple pie is definitely on the list to make this weekend!), a rather cool retro looking flour sifter, a sugar shaker, lots of pretty cupcake cases and some icing bags with different size nozzles. The first recipe I made, trialling some of the products, were these Dreamy Vanilla Cupcakes with a super smooth buttercream frosting. I was really keen to try out this icing bag and nozzle kit and was impressed with how well the icing went on! They didn’t look half bad given I’ve never been that good at icing cakes. I usually leave cake decoration to my Mother in Law who is a chef and cake decorator extraordinaire…but I’m very tempted to have a go at some more intricate icing designs using some of the icing tools and crimpers that were sent to me.
These Dreamy Vanilla Cupcakes were light and fluffy with a silky smooth creamy buttercream frosting - perfect for a child’s birthday party. My three, well four if you count hubby, polished off the whole lot in 2 days. You gotta love buttercream, although not so much when your 18 month old wipes it in their lovely clean hair!
DREAMY VANILLA CUPCAKES
A dreamy vanilla cupcake recipe with super smooth buttercream icing
- For the Cupcakes you will need:
- 110g Butter, softened
- 110g Caster Sugar
- 2 Eggs, beaten
- 1 TSP Vanilla Extract
- 110g Self Raising Flour
- For the Buttercream:
- 140g Butter, softenend
- 280g Icing Sugar, sifted
- 1 TBSP Milk
- 1 TSP Vanilla Extract
Step 1: Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper casesStep 2: Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.Step 3: Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.Step 4: Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.Step 5: For the buttercream icing, beat the butter in a large bowl until sof then add the icing usgar, milk and vanilla extract. A stand mixer is good for this but you can do it by hand. Pipe onto cooled cakes.