Vanilla cream cupcakes (peanut free)

Chopping

Active time

15 min

Time Symbol

Total time

40 min

Difficulty

Difficulty

easy

Portions

Servings

24 portions

Vanilla cupcake ingredients

· 300 g sugar

· 250 g unsalted butter, softened

· 1 tsp vanilla bean paste

· 250 g buttermilk

· 4 eggs

· 430 g self-raising flour

· 1 tsp baking powder

· 1 pinch salt

 

Buttercream icing ingredients

· 250 g icing sugar

· 120 g unsalted butter, softened and cut into pieces

· 2 tsp boiling water

· ½ tsp natural vanilla extract

 

Vanilla cupcakes preparation

1  Preheat oven to 180°C. Line 2 x 12-hole muffin trays with cupcake liners and set aside.

2  Place sugar into mixing bowl and mill 10 sec/speed 10.

3  Add butter and mix 10 sec/speed 4.

4  Add all remaining ingredients and blend 10 sec/speed 5.

5  Scrape down sides of mixing bowl with spatula and blend 10 sec/speed 5.

6  Divide mixture evenly between prepared muffin trays and bake for 18-20 minutes (180°C) or until a wooden skewer inserted into the centre of each cupcake comes out clean. Allow to cool in the trays for 5 minutes before transferring onto a wire rack to cool completely. Meanwhile, make icing.

 

Buttercream icing preparation

7  Place sugar and butter into mixing bowl and mix 10 sec/speed 6. Scrape down sides of mixing bowl with spatula.

8  Insert butterfly whisk. Add boiling water and vanilla and mix 2 min/speed 3. Remove butterfly whisk. Transfer into a bowl or piping bag with nozzle and set aside until ready to use (see Tips).

 

USEFUL ITEMS

· 2 x 12-hole muffin trays

· cupcake liners

· wooden skewer

· wire rack

· bowl

· piping bag

 

Click here for the PDF version of this recipe.

Vanilla cream cupcake
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