Vanilla Cupcake with Buttercream

If you have time… this a wonderful way to make people happy ! I double the recipe so guests can leave home with a little souvenir they can enjoy the following day. Delicate and easy to prepare, they are always a great success. Here are two versions of cupcake batters. A few years ago, they were the rage in New York city. I believe it all started with Magnolia Bakery at Rockefeller Center who was notorious for their over the top frosting; simple but so generous, and then the trend exploded with Sparkles who made their designs so appealing with a modern twist. Then Washington followed, with even their own television show and then Chicago and so on. In London, there are so many little bakeries specializing in Cupcakes and you see them at every corner, just like flower designers. Interesting the trend has not picked up in Central Europe… maybe we should start, as I believe there’s always room for a little indulgence.
Decorations are equally interesting and if you have time, this can be quite the hobby to pick up. There are so many different varieties and ways to decorate those little cupcakes.
I recommend to go to youtube and also on Instagram IGTV as there is quite a lot to learn on the art of piping. It does look so easy on screen… a little more challenging if you want it to look professional. Practice makes perfect. Stay tuned for buttercream recipes.
Whilst the cupcakes are in the oven, you can tackle the buttercream. Both recipes are simple and easy to make. The real work starts when piping the little jewels.

INGREDIENTSVERSION I
250 Gr. Butter melted – 1 Cup
250 Gr. Caster sugar – 1 Cup
4 Eggs at room temperature
250 Gr. Self raising flour – 1 Cup
1 Teaspoon Vanilla essence

INGREDIENTS – VERSION II
125 Gr. Self Raising flour – 1/2 Cup
125 Gr. Caster Sugar – 1/2 Cup
1/4 Teaspoon Bicarbonate of soda
125 Gr. Butter – 1/2 Cup
2 Large Eggs
1.5 Tablespoon Milk
1/2 Teaspoon Vanilla

INSTRUCTIONS
Using a stand mixer with paddle attachment, mix the butter with the sugar at medium low speed, until the sugar has almost melted. At this stage, increase the speed to medium and whisk everything for 3-4 minutes.
Add the eggs 1 at a time until fully incorporated. Reduce the speed to medium-low and add the flour in two halves and finally add the vanilla essence.
Preheat your oven at 170 Celsius – 350 Fahrenheit
Fill your cupcake pan with cupcake papers and using an ice cream scoop to 3/4
Bake for 12 minutes, until golden brown.

The Perfect Buttercream Recipe
340 Gr. Icing Sugar – 1 Cup
170 Gr. Salted Butter – 1/2 Cup
2 tablespoons Milk
1 Teaspoon Vanilla Essence
Color as desired

TIP DU JOUR : Buttercream freezes well, so don’t worry if you think you’ve made too much.
The same with Cupcakes; keep them in the freezer and you have dessert ready in minutes. No buttercream, no problem; simply dust icing sugar or cocoa powder and you have a lovely dessert ready in minutes.

2 thoughts on “Vanilla Cupcake with Buttercream

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  1. Hi “Frenchy”

    I want to make these for Dad’s 104th birthday !

    But, I am not sure how to measure and what type of sugar is this?

    Thanks…miss you both. Ritz just opened up…strange. Boy did you get out at the right time.

    Myrna Stein, President Meeting Sources 88 W. Schiller Street, Suite 802 Chicago, IL 60610

    Office: 312-751-2746 Mobile: 312-543-5687 Fax: 312-751-8864 http://www.meetingsources.com

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  2. Hello Myrna ! How are you ? 104th Birthday ! Godbless ! Looks like you inherited the family genes as well ! We are well in our 3rd lockdown … it feels like we will never get out of it. They are just starting to vaccinate 65 years old and above…Red wine my dear.
    I translated quantities into Imperial system – Sugar is the regular sugar –
    For the buttercream, use powder/icing sugar… good luck – send us a pick ! Cheers XXX Frenchy Beauchamp

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