Vanilla Cupcakes with Chocolate Buttercream

 

I have made so many different types of Cupcakes, so you'd have thought I'd have made the classic vanilla cupcake. But I never have as I'm not really a fan of something plain like this. I got the recipe of the internet, but I changed the process of making them (in a food processor? No thanks!). I also used an icing recipe that I already have. Either way, they turned out quite nice. The cupcake recipe is nice and light, and with nothing too strong on the flavour side, it helps lessen the rich taste of the icing. For the first time I have baked cupcakes, it made exactly how many it said it would! (I usually end up with more, through no fault of my own!).

Vanilla Cupcakes Recipe:

• 125g unsalted butter, softened
• 1/2 cup & 2 tbsp caster sugar
• 1/2 tsp pure vanilla extract
• 2 large eggs, room temperature
• 1 cup flour
• 1 tsp baking powder
• 3 tbsp milk, warmed for 10 seconds in the microwave

1. Preheat oven to 180°C. Line a 12 hole muffin pan with cupcake cases.
2. Cream the butter and sugar, then beat in the vanilla extract. Beat in the eggs one at a time. Sift in the flour and baking powder and beat. Pour in the warm milk and beat well.
3. Bake for 20 minutes.

Chocolate Buttercream Icing Recipe:

• 250g unsalted butter, room temperature
• 3 cups icing sugar
• 1/3 cup cocoa powder
• 1 tbsp hot water (optional)

1. Beat butter until light and fluffy. Add sifted icing sugar, 1/2 cup at a time. Beat on low speed.
2. Sift in the cocoa, and beat until well combined.
3. Pipe onto the cool cupcakes.