Vanilla cupcakes with vanilla buttercream
Preppy Kitchen · ♥ 20.4K likes · 784.3K views · 5 min video
Read about cupcakes and small cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1⅔ cup all-purpose flour
Sift the flour into a large bowl, then add the baking soda, baking powder, sugar and kosher salt; whisk together.
- ¼ tsp baking soda
- 1 tsp baking powder
- 1 cup granulated sugar
- ¼ tsp kosher salt
Separate the eggs, keeping only the whites.
- 3 whole egg whites
- ½ cup sour cream
- ½ cup milk
In another bowl whisk the egg whites, sour cream, warm milk and vanilla extract.
Egg whites, sour cream, milk and vanilla
- 3 tsp vanilla extract
- ¾ cup unsalted butter
Add the room-temperature butter to the wet ingredients; it will look clumped, like cottage cheese. An electric mixer can be used.
Fold the dry ingredients into the wet and mix just until combined.
Line a cupcake tin with papers and portion the batter evenly with an ice cream scoop.
Bake at 350 for 15 to 20 minutes until the centres are set, turning the tin if the oven has hot spots.
- 1 lb unsalted butter
For the buttercream, beat the butter in a stand mixer with the paddle on low until really creamy and soft (time transcribed as 'like 85 minutes').
Simple vanilla buttercream, and Italian as the alternative
- 2 lb confectioners' sugar
Sift in a pound of the confectioners' sugar and mix on low a couple of minutes until incorporated; add the vanilla and mix.
Beating the butter and adding sugar
- vanilla
- 2 tbsp cream
- salt
- 1 tsp milk
Add the rest of the sugar, the cream, a healthy pinch of salt, and a teaspoon of milk to reach a creamy but stiff piping consistency.
Fit a piping bag with a large close star tip and fill with buttercream.
- confetti sprinkles
Pipe a generous swirl on each cupcake, squeezing and lifting slowly for a ruffle, then ease off and pull up. Top with confetti sprinkles if wanted.