Vanilla Buttercream
Ingredients:
250g icing sugar (sifted)
80g unsalted butter (room temperature)
25ml whole milk
A few drops of vanilla extract
Food colouring (optional)
Beat the icing sugar and butter together with a hand mixer or freestanding mixer (paddle attachment) on a medium-slow speed until ingerdients come together. Combine the whole milk and vanilla extract in a small bowl. Turn the mixer down to a lower speed and slowly add the milk mixture. When the milk has been encorporated turn the mixer speed up to a high speed. Keep mixing until your frosting is light and fluffy. The longer it is beaten, the lighter and fluffier it will become. (One batch is enough for a dozen cupcakes)
Chocolate Buttercream
Ingredients:
11/2 cups unsalted butter (room temperature)
2 tbsp whole milk
9oz plain chocolate (melted and cooled to lukewarm)
1 tsp vanilla extract
21/4 cups icing sugar (sifted)
In a large bowl beat the butter (medium speed) until it becomes creamy, usually about 3 minutes. Carefully add the milk (you might want to turn down the speed, it has a habit of splashing) and beat the mixture until it is smooth. Next add the melted chocolate and continue to beat for a further few minutes then add the vanilla. After a couple of minutes of beating the mixture slowly add the icing sugar (mixer on a low speed) and beat until the frosting is nice and smooth. (One batch is enough for 24 cupcakes)
Cupcakes:
Cupcakes:
Vanilla Cupcakes
Ingredients:
120g plain flour
140g caster sugar
11/2 tsp baking powder
Pinch of salt
40g unsalted butter (room temperature)
120ml whole milk
1 egg
1/4 tsp vanilla extract
Preheat oven to 170°C (325°F) Gas Mark 3
Put the flour, caster sugar, baking powder, salt and butter into a bowl and beat on a slow speed until ingredients become sandy in consistency and are all combined. Slowly pour in half the milk and continue to beat until the milk has been incorporated. In a small bowl whisk together the egg, vanilla extract and remaining milk. Add into the bowl with the batter mixture and keep beating for another couple of minutes until everything comes together and is smooth. Use a spatula to scrape the sides of the bowl to add in any of the unmixed ingerdients. Be careful not to overmix your batter. Using a spoon or ice cream scoop, put the mixture into your cases until each case is 2/3 full. Put the cupcakes into the oven and bake for 20-25 minutes or until a cake tester/ toothpick comes out clean when inserted into the cakes. When your cupcakes are completely cool, decorate with your choice of frosting and sprinkles. Makes 12 cupcakes.
Chocolate Cupcakes
Ingredients:
100g plain flour
20g cocoa powder
140g caster sugar
11/2 tsp baking powder
Pinch of salt
40g unsalted butter (room temperature)
120ml whole milk
1 egg
1/4 tsp vanilla extract
Preheat oven to 170°C (325°F) Gas Mark 3
In a bowl add the flour, caster sugar, cocoa powder, baking powder, salt and butter together, mix on a low speed until your ingredients produce a sandy consistency and everything is evenly combined. In a small bowl whisk together the egg, whole milk and vanilla. Add half the milk mixture to the larger bowl and beat on a high speed to get rid of lumps. Add the remaining milk mixture slowly and beat on a slower speed, ensure you use a spatula to scrape the sides of your bowl. Continue to beat mixture until it is smooth. Using a spoon or ice cream scoop, put the mixture into your cases until each case is 2/3 full. Put the cupcakes into the oven and bake for 20-25 minutes or until a cake tester/ toothpick comes out clean when inserted into the cakes. When the cupcakes are completely cool, decorate with your choice of frosting and sprinkles. Makes 12 cupcakes.
