Light And Fluffy Vanilla Cupcakes And Buttercream Icing Recipes

CLASSIC VANILLA CUPCAKES RECIPE WITH VANILLA BUTTERCREAM

Steps:

• Preheat oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
• In the bowl of a stand mixer (or in a large bowl with a handheld mixer) combine cake flour, sugar, salt, baking powder, and baking soda. Mix on low for a few seconds to combine.
• Add butter, oil, and vanilla extract and blend until combined, scraping down the sides of the bowl once or twice.
• Add the eggs and yolk, one at a time, and mix on low until fully combined.
• Pour in the buttermilk and mix on low until thoroughly combined, but take care not to overmix.
• Scoop batter evenly into the 12 prepared muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before lifting onto a wire rack to cool completely.
• Decorate the cupcakes with Vanilla Buttercream Frosting and sprinkles
• Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, they can be frozen in an airtight container for up to 2 months. Defrost at room temperature for about 2 hours.

VANILLA CUPCAKES WITH VANILLA BUTTERCREAM

Steps:

• Preheat oven to 350 degrees F. Line a cupcake pan with 12 liners.
• In a medium-sized bowl, whisk together flour, baking powder and salt.
• In a large mixing bowl whisk the sugar and melted butter until smooth (mixture will be gritty). Whisk in eggs, then sour cream, milk and vanilla extract until combined.
• Slowly add in dry ingredients and stir until completely incorporated. Batter will be thick.
• Fill cupcake lines ⅔ of the way full (about ¼ cup of batter). Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
• Cool completely before frosting.
• Using a stand mixer with the whisk attachment (or a large mixing bowl and a handheld mixer), beat butter at medium speed until smooth and creamy; 2-3 minutes.
• Add confectioners sugar, vanilla and milk. Turn mixer up to high speed and beat for 3 minutes. If mixture is too thick, add more milk, a teaspoon at a time. If too thin, add more confectioners sugar, a little at a time.
• Frost cooled cupcakes using a spreader or a piping bag. Depending on how much frosting you use on each cupcake, there may be some leftover.

FLUFFY VANILLA BUTTERCREAM FROSTING

Steps:

• Put butter in bowl of an electric mixer. Beat on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium; add sugar 1/2 cup at a time, mixing well, about 5 minutes total. Add vanilla and salt. Raise speed to medium-high; beat until smooth, about 1 minute more.

LIGHT AND FLUFFY VANILLA CUPCAKES AND BUTTERCREAM ICING

Steps:

• weigh out all ingrediants and wash your hands
• then preheat the oven to 160 degrees celcius
• mix together all of your ingrediants untill full with air bubbles
• pour evenly into 12 cupcake cases in a bun tin
• cook for 20 minuites. chech they are cooked by putting a fork in thr cake if its clea its done
• leave to cool for 30 minuites
• mix together your icing sugar and butter untill smooth
• add your vanilla extract and colouring
• decorate using a piping bag or with a spatula
• decorate with sprinkes ect

FLUFFY VANILLA FROSTING

Steps:

• With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
• Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
• Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.