Classic vanilla cupcakes with sri lanka buttercream
Ingredients
8
You may like
Cherry clafoutis, a classic summer cake
Preparation
Preparation30 min
Cook time20 min
- Preheat the oven to 350 degrees.
- Line 2 dozen cupcake pans with cupcake liners. Sift the flour, baking powder, salt together and set aside.
- Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time until well incorporated, then add the vanilla.
- Gently add the flour mixture to the butter mixture in thirds, alternating with the milk, beginning and ending with the dry ingredients.
- Mix the batter gently until smooth. Whip the eggs white with the cream of tartar until they hold soft peaks. Fold the whites into the batter. Fold gently and thoroughly.
- Fill cupcake liners ¾ of the way full and bake for 20-25 minutes or until cake tester comes out clean. Cool completely and then frost.
- In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
- Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Questions
Photos of members who cooked this recipe
Comments
Rate this recipe:
There are no comments!