Cupcake Cafe Vanilla Buttercream Food

VANILLA CUPCAKES WITH BUTTERCREAM FROSTING

Steps:

• Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
• Combine flour, baking powder and 1/4 teaspoon salt in bowl; set aside.
• Beat sugar and 1 cup butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg at a time, beating well after each addition. Add 1 tablespoon vanilla; mix well. Add flour mixture alternately with milk, beating at low speed after each addition, just until mixed.
• Divide batter evenly among paper baking cups. Bake 16-20 minutes or until toothpick inserted near center comes out clean. Let stand 10 minutes in pans; remove to cooling racks. Cool completely.
• Combine powdered sugar, 1 1/2 cups butter and 1/8 teaspoon salt in bowl; beat at medium speed until creamy. Add half & half and 1 tablespoon vanilla; continue beating until smooth. Frost cupcakes as desired.

CLASSIC VANILLA CUPCAKES WITH WHIPPED BUTTERCREAM

Steps:

• Pre-heat the oven to 180°c/350ºF and line a 12-hole muffin pan with cupcake liners.
• Cream together the butter and sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Add the flour, baking powder and salt and mix through then add the milk, yogurt and vanilla.
• Mix until everything is combined then spoon the batter into the cupcake liners.
• Place into the oven and allow to bake for 12-15 minutes until the cupcakes are golden brown and a skewer inserted comes out clean.
• Remove from the oven and allow to cool completely.
• To make the buttercream, whip the butter until pale then add the icing sugar and vanilla extract and whip until soft and fluffy. Add a little milk if your buttercream is too stiff.
• Transfer the whipped buttercream to a piping bag and pipe swirls of frosting onto the cooled cupcakes.
• Top with sprinkles and serve. (These cupcakes can be made the day before you intend to serving them.)

BASIC VANILLA BUTTERCREAM

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

VANILLA CUPCAKES WITH VANILLA BUTTERCREAM AND GOLD LEAF

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F and place cupcake liners in a cupcake pan.
• Combine the flour, granulated sugar, baking powder and salt in a large bowl and stir together with a large spoon. Pour in the buttermilk, warm water, oil, vanilla extract and egg vegetable and mix with a whisk until the batter comes together. Fill the cupcake liners about three-quarters of the way full. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes.
• Allow the cupcakes to cool for 5 minutes in the pan before moving them to a cooling rack to finish cooling. (If you want to accelerate the cooling process, pop the pans into your freezer for about 30 minutes.)
• For the vanilla buttercream: Beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 30 seconds. Turn the mixer to low speed and slowly add the powdered sugar, 1 cup at a time, alternating with small splashes of cream, until fully mixed. Add the vanilla and salt and beat on low speed until the ingredients are fully incorporated and the desired consistency is reached. (If the frosting is too thick, add additional cream 1 tablespoon at a time. If the frosting is too thin, add more powdered sugar 1/4 cup at a time.)
• Place the buttercream in a piping bag fitted with an open-star tip, such as Wilton 1M, and pipe large swirls onto the cupcakes.
• Chill the cupcakes in the freezer for 5 minutes to help the frosting firm up.
• Use a paintbrush to carefully add tiny bits of gold leaf to the frosting. Garnish with the edible gold dust.

VANILLA CUPCAKES WITH SWISS MERINGUE BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Mix flour, baking powder, and salt in a medium bowl.
• Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla extract. Add the flour mixer and milk alternately. Fill liners 2/3 full with the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 23 minutes.
• Bring a pan of water to simmer. Combine sugar, egg whites, and salt in the bowl of a stand mixer. Place bowl on top of the pan; whisk until sugar dissolves.
• Attach bowl to the stand mixer fitted with a whisk attachment. Beat until stiff peaks form and mixture is cool and glossy. Add butter a few tablespoons at a time, beating well after each addition. Add vanilla and mix until buttercream is smooth.
• Cool cupcakes in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Frost cupcakes with the buttercream.

CUPCAKE CAFE VANILLA BUTTERCREAM

Steps:

• In a small saucepan, combine sugar with 1 cup water; cook, stirring occasionally, over medium heat until it registers 236 degrees (soft ball stage) on a candy thermometer. Brush down sides of pan with a wet pastry brush to prevent crystallization.
• Blend eggs in a blender jar. With machine running, very slowly add hot sugar syrup until combined, being careful to not scramble the eggs. Let cool to room temperature.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter until pale and fluffy, about 5 minutes. Gradually add syrup mixture until incorporated. Add vanilla, and beat until desired consistency.

CUPCAKE CAFE VANILLA CAKE

Steps:

• Butter or spray two 8 or 9 inch cake pans and line the bottom with parchment. Preheat the oven to 350.
• Cream butter and sugar together; beat in yolks; add vanilla and set aside.
• Sift dry ingredients together.
• Beat egg whites to soft peaks.
• Mix dry ingredients and buttermilk alternately (in three increments starting with the dry ingredients) into the egg/butter mixture - do not overbeat.
• Fold in the egg whites.
• Fill pans about 2/3 full and bake for about 35-40 minutes until a tester comes out clean - cakes should feel slightly springy when pressed in the middle.

BAKERY STYLE VANILLA CUPCAKES WITH VANILLA BUTTERCREAM

Steps:

• Cupcakes.
• Preheat oven to 350 degrees F.
• Line muffin tins with cupcake papers.
• In a small bowl, combine the flours. Set aside.
• In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
• Add the sugar gradually and beat until fluffy, about 3 minutes.
• Add the eggs, 1 at a time, beating well after each addition.
• Add the dry ingredients in 3 parts, alternating with the milk and vanilla.
• With each addition, beat until the ingredients are incorporated but do not over beat.
• Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
• Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
• Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
• Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
• Icing.
• Beat softened butter for a couple minutes in a stand mixer with the paddle attachment until smooth and creamy.
• Add 2 cups of the powdered sugar and blend well with the butter.
• Add more sugar, if needed, to adjust for taste. (I find that 2.5 cups is perfect).
• Add vanilla extract, salt, and 1 tablespoons of milk/cream and beat for for a few minutes on high, until light a fluffy. Make sure you really beat it for a few minutes (at least 3) so you get that super smooth and fluffy frosting texture.
• If your frosting is too thin, add more sugar.
• If your frosting is too thick, add milk/cream 1 Tbsp at a time.
• I like to use 2 Tbsp milk for a thicker frosting to pipe on cupcakes, and 3 Tbsp milk for a slightly smoother frosting to frost a cake.