Vanilla Cream Cupcakes (Peanut Free)
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).
- 2 x 12-hole muffin trays
- cupcake liners
- wooden skewer
- wire rack
- piping bag