Easter Vanilla Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 12-16
Ingredients
  • For the Cupcakes
  • 95 grams self raising flour
  • 80 grams all purpose flour
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs, at room temperature
  • ½ cup milk
  • ½ tsp cardamom (reduce this to a ¼ tsp if you don't want a very strong flavour)
  • ½ tsp vanilla extract
  • For the Vanilla Buttercream
  • 4 eggs whites
  • 200 grams sugar
  • 250 grams butter, softened
  • 2 tsps vanilla extract
Instructions
  1. Preheat oven to 175°C/350°F.
  2. For the cupcakes, line a muffin tin with cupcake liners.
  3. In a bowl, mix the flours with the cardamom and set aside.
  4. In a large mixing bowl, whisk the butter on medium speed till light and fluffy. Add the sugar slowly and whisk for about 3 minutes. The mix should look fluffy. Add the eggs one at a time till nicely incorporated.
  5. Add the wet ingredients to the dry ones starting and finishing with the dry. Beat until mixed, but don't over mix.
  6. Spoon the batter into the liners till three quarters full.
  7. Bake for 20-25 minutes or when a skewer comes out clean when inserted in the middle.
  8. Cool the cupcakes completely before piping out the buttercream.
  9. To make the buttercream, put the egg whites in a clean heat proof bowl and put on a double boiler. The water should have been simmering already.
  10. Whisk the eggs with the sugar to prevent the eggs cooking. Whisk well. To check if it is ready, rub a little of the mix between fingers. If the sugar has melted it is ready.
  11. Remove from heat and whisk on high speed till it is very light, fluffy and has cooled. This could take upto ten minutes.
  12. Start adding the butter little by little. The mix may look curdled in the beginning but it will come together. So be patient!
  13. Add the vanilla extract and whisk to mix. Add any colouring at this point and again whisk to incorporate.
Notes
It is quite difficult to fix a buttercream gone bad but if the mix is too cold, just set it back on the double boiler for a few minutes. If too warm put in the refrigerator and then which again.
I used a Wilton 1M tip to pipe out these roses.
Recipe by Box of Spice at https://boxofspice.com/2016/03/easter-vanilla-cupcakes/