pxeats by halfapx. ·
Vanilla Cupcake with Vanilla Frosting

Perfectly Plain

Some Days are perfect vanilla days.

A fluffy Vanilla Cupcake with Swiss Meringue Buttercream

Ingredients

Dough

  • 50g
    Butter, room-temp
  • 120g
    Sugar
  • 4
    Egg yolks
  • 120g
    Flour
  • 2 tsp
    Baking powder
  • 125ml
    Milk
  • 1TL
    Vanilla

Buttercream

  • 4
    Egg white
  • 115g
    Sugar
  • 170g
    Butter, softened
  • 1 tbsp
    Whisky, preferably Single Malt

Canache

  • 100g
    Chocolate
  • 35ml
    Cream

Steps:

Dough

  1. Preheat oven to 190°C.
  2. Beat butter and sugar until the mixture is noticeably lighter.
  3. Add eggs and mix until a homogeneous, foamy mixture forms.
  4. Mix flour and baking powder.
  5. Combine milk and vanilla.
  6. Alternately add dry ingredients and milk to the batter until a smooth mixture forms.
  7. Line a cupcake tray with paper liners.
  8. Distribute batter into 12 liners, tap the tray on the table to bring air bubbles to the surface.
  9. Bake for 10 - 15 minutes in the upper half of the oven.
  10. Cupcakes are done when a toothpick inserted into the dough comes out clean without crumbs sticking to it.
  11. Allow to cool.

Buttercream

  1. Mix egg whites and sugar.
  2. Stir in a water bath until the sugar is dissolved, and the mixture is slightly warmer than room temperature.
  3. Beat egg whites until stiff peaks form.
  4. Gradually add soft butter in chunks and mix. Butter temperature is crucial for successful buttercream.
  5. After about 5 minutes, a silky buttercream should form.
  6. Add vanilla, color as desired.
  7. Fill buttercream into a piping bag and decorate cupcakes.