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Vanilla Cream Cupcakes (Miễn phí Đậu Phộng)

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ACTIVE TIME

15 min

TOTAL TIME

40 min

DIFFICULTY

easy

SERVINGS 

24 portions


VANILLA CUPCAKE INGREDIENTS

  • 300 g sugar
  • 250 g unsalted butter, softened
  • 1 tsp vanilla bean paste
  • 250 g buttermilk
  • 4 eggs
  • 430 g self-raising flour
  • 1 tsp baking powder
  • 1 pinch salt


BUTTERCREAM ICING INGREDIENTS

  • 250 g icing sugar
  • 120 g unsalted butter, softened and cut into pieces
  • 2 tsp boiling water
  • ½ tsp natural vanilla extract


VANILLA CUPCAKES PREPARATION

1  Preheat oven to 180°C. Line 2 x 12-hole muffin trays with cupcake liners and set aside.

2  Place sugar into mixing bowl and mill 10 sec/speed 10.

3  Add butter and mix 10 sec/speed 4.

4  Add all remaining ingredients and blend 10 sec/speed 5.

5  Scrape down sides of mixing bowl with spatula and blend 10 sec/speed 5.

6  Divide mixture evenly between prepared muffin trays and bake for 18-20 minutes (180°C) or until a wooden skewer inserted into the centre of each cupcake comes out clean. Allow to cool in the trays for 5 minutes before transferring onto a wire rack to cool completely. Meanwhile, make icing.


BUTTERCREAM ICING PREPARATION

7  Place sugar and butter into mixing bowl and mix 10 sec/speed 6. Scrape down sides of mixing bowl with spatula.

8  Insert butterfly whisk. Add boiling water and vanilla and mix 2 min/speed 3. Remove butterfly whisk. Transfer into a bowl or piping bag with nozzle and set aside until ready to use (see Tips).


USEFUL ITEMS

  • 2 x 12-hole muffin trays
  • cupcake liners
  • wooden skewer
  • wire rack
  • bowl
  • piping bag