Vanilla Cupcakes with Buttercream Icing
Vanilla Cupcakes with Buttercream Icing
Photography by Matthew Kimura
This recipe makes 12 servings
- Portion size: 12
Kary's tip: To make these even cuter, add coloured sprinkles.
Ingredients
- Vanilla Cupcakes:
- 2 cups 2cupssifted cake and pastry flour
- 1 cup 1cupgranulated sugar
- 2 tsp 2tspbaking powder
- 1/2 tsp 1/2tspsalt
- 1/2 cup 1/2cupbutter, softened
- 1/2 cup 1/2cupmilk
- 2 2eggeggs
- 1 tsp 1tspvanilla
- Vanilla Buttercream Icing:
- 1 cup 1cupbutter, softened
- 5 cups 5cupssifted icing sugar
- 1/2 cup 1/2cupwhipping cream
- 1/2 tsp 1/2tspvanilla
Preparation
Vanilla Cupcakes: In large bowl, whisk together flour, sugar, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.
Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full. Bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 1 day or freeze for up to 2 weeks.)
Vanilla Buttercream Icing: In large bowl, beat butter until light and fluffy. Alternately beat in sugar and cream, making 2 additions of sugar. Beat in vanilla. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let come to room temperature, about 1 hour. Beat slightly before using.)
Additional information :
Variation:
Chocolate Cupcakes: Reduce flour to 1 cup (250 mL) and baking powder to 1/2 tsp (2 mL). Add 1/2 cup (125 mL) cocoa powder and 1 tsp (5 mL) baking soda to dry ingredients. Sift before adding butter and wet ingredients.
