Vanilla cupcakes with vanilla buttercream
Preppy Kitchen · ♥ 18.6K likes · 1.4M views · 9 min video
Read about cupcakes and small cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 213 g all-purpose flour
- 200 g granulated sugar
- ¼ tsp baking soda
- 1½ tsp baking powder
- ¼ tsp kosher salt
Whisk the flour, sugar, baking soda, baking powder and kosher salt together in a large bowl and set aside.
- 170 g butter
Cut the butter into tablespoon pieces and melt in the microwave in 15 second bursts, stirring; it can stay partly melted.
Melted butter, warm milk and sour cream
- ½ cup warmed milk
- ½ cup sour cream
- 3 whole egg whites
Stir the warmed milk and sour cream into the butter, then whisk in the room temperature egg whites until smooth and silky with no granules.
Add the wet to the dry and fold with a spatula just until the flour disappears; do not overmix.
Fill cupcake papers about two thirds up with a trigger scoop or a quarter cup measure.
- 2 cup butter
- 7 cup powdered sugar
Cream the room temperature butter in a stand mixer on medium 30 seconds to a minute.
- 1 tbsp heavy cream
- salt
- 1 tsp vanilla
Add the powdered sugar about two cups at a time, mixing between, then the heavy cream, a pinch of salt and the vanilla, scraping the bowl down.
Powdered sugar, cream and adjusting texture