Vanilla Buttercream Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ¾ cup butter
- ¾ cup sugar
- 1 tsp vanilla extract
- 4 eggs (beaten)
- 1 ½ cups self-rising flour
- For the buttercream
- ¾ cup unsalted butter
- 3 cups powdered sugar
- vanilla extract
- pink Food coloring
- For the decoration
- colored sugar sprinkles
- pink and white Sugar pearls
Preparation
Kitchen utensils
1 Teaspoon, 1 Bowl, 1 Whisk, 1 Tablespoon, 1 Cutting board, 1 Small knife, 1 Non-stick pan, 1 Slotted spatula, 1 Paper towel, 1 Plate, 1 Tea strainer
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160°fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Cream the butter and sugar in a mixing bowl until light and fluffy.
3.
Stir in the vanilla. Gradually beat in the eggs, beating well.
4.
Sift in the flour and gently fold into the mixture until combined.
5.
Spoon into the paper cases and bake for 20 minutes until golden and risen. Leave in the tins for 5 minutes. Place on a wire rack to cool completely.
6.
For the buttercream: beat the butter in a bowl until soft.
7.
Sift in the icing sugar and beat well. Stir in the vanilla.
8.
Spoon half the mixture into another bowl and stir in a few drops of pink food colouring.
9.
Spoon the buttercreams into 2 piping bags. Pipe a whirl on each cake and decorate with sugar sprinkles and sugar pearls.
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