Classic vanilla cupcakes with smooth and silky buttercream

Welcome to Little Chef’s Apron! Today we’ll make something that is very common but sometimes a little hard to execute. I ll give some tips and this recipes is incredibly delicious and very easy to make in the first attempt.

The cupcake:

Ingredients:

3/4 cup all purpose flour/wheat flour

1/2 cup curd/yogurt( you can also use condensed milk)

3/4 tsp baking powder and 1/2 tsp baking soda

1/3 cup powdered sugar

1/4 cup oil( you can also use butter)

Luke warm milk as required

1 tsp vanilla extract

Directions:

. First, add the curd,powdered sugar and vanilla extract in a bowl.

. Now, whisk it till it becomes fluffy for about 4-5 minutes.

. Add the oil and mix it till it’s combined and then add the baking powder and soda. Let it sit for one minute and as it reacts with the curd it would become a frothy mixture. This would result in a very soft and spongy cupcake.

. Now, sieve in the dry ingredients which is flour and a pinch of salt to enhance the sugar flavour. Add them in batches and do NOT overmix this batter as then the cupcakes would flatten.

. Preheat the oven at 170*C for 10 minutes and mix the batter by slowly adding the milk. The batter should be a flowy one .

. In a cupcake or muffin tray, keep the liners . Here I am using homemade liners of butter/parchment paper.

. Make sure that the mould is only 3/4th filled as the cupcakes would rise a lot, they need some space for it.

. Bake them at 170*C for 15 minutes and then insert a toothpick to see if it comes out clean.

. Let them cool for at least 1 hour as if you frost on warm cupcakes then the frosting would not hold its shape and would melt.

The buttercream:

Ingredients:

1/4 th cup unsalted butter

A tsp of milk if required

I tsp vanilla essence

1 cup powdered and sieved sugar

Directions:

First , in a bowl add the cut pieces of the butter and just let it sit for 5 minutes at room temperature. With this, you won’t make a huge mess when you’re beating it.

. Make sure to use the whisk attachment and not the dough kneading one. While using the whisk one it would be much easier to incorporate more air into the butter.

. Now, start whisking it at the lowest speed for around two minutes, now add the vanilla extract and the sugar slowly in batches, to make sure that everything is evenly whipped.

. Then, keep whipping it for 5 minutes on medium speed.

. Whip it for 3-4 minutes on high speed and the three ways you can analyse if the cream is done or not:

i) it should have no air pockets and if there are whip it for 2 more minutes.

ii) it should not fall when you keep it upside down

iii) it should have stiff upright peaks.

. Now, add a nozzle in a piping bag and add the frosting in it.

. Get creative and pipe them in any design you want. Happy designing!

7 thoughts on “Classic vanilla cupcakes with smooth and silky buttercream

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