Vanilla Cupcakes & Nutella Buttercream Frosting

Well as promised from my Black and Gold Wedding Cupcakes post, here is the recipe for the delicious vanilla cupcakes.

I spoke with the lovely bride a couple of days ago and she just absolutely adored her wedding cupcakes, there didn’t want to eat them as she said they looked so pretty, but when they finally did devour into them there were all gone in no time. So without further a do, here is the easy yummy recipe:

Vanilla Cupcakes

(makes 12)

Ingredients

185 grams butter (softened at room temperature)

1 teaspoon vanilla paste *

1 cup sugar

3 eggs (medium size at room temperature)

2 cups flour (universal sifted)

½ cup milk (at room temperature)

1 ½ teaspoons baking powder

Method

  1. Preheat oven to moderate (180 ⁰C/160 ⁰C fan forced). Line holes of cupcake pans with paper cases.
  2. Beat the butter, vanilla and sugar in a bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating until they are just combined between additions.
  3. Fold in the sifted flour and milk in batches.
  4. Divide the mixture among the paper cases using a spoon, filling each case ¾ full.
  5. Bake in a moderate oven for about 20 – 25 minutes or until cooked when tested with a skewer.
  6. Place them onto a wire rack to cool and decorate as desired.

* Vanilla bean paste is a thick syrup with the beans and is thicker than vanilla extract. The flavour is also more intense than vanilla extract so it gives the cake a really delicious vanilla taste. If you don’t mind the little beans showing up in your cake then I highly suggest using vanilla bean paste.

Buttercream Frosting

Ingredients

1 cup butter

2 -3 cups powdered sugar, sifted (depends how sweet you want it)

2 tablespoons milk

2 teaspoons vanilla essence (or vanilla bean paste if you don’t mind the little beans)

Method

  1. Whip the butter till creamy.
  2. Beat in the sifted powdered sugar, vanilla and milk.
  3. Continue whipping till all ingredients have combined and it has reached a consistency you are happy to pipe with.
  4. If it is too thick add in a little milk, if it is too wet add in more sugar.
  5. Whip till smooth and combined.
  6. Refrigerate till ready to use but beat once more before piping.

As for the chocolate cupcakes, the groom loves my nutella cupcakes so nutella it was. You can find the recipe here but I made a nutella buttercream frosting instead of the cream cheese frosting, it was like a chocolate mousse – I couldn’t stop myself from tasting it as it was so delicious.

Nutella Buttercream Frosting

Ingredients

1 cup butter

2 -3 cups powdered sugar, sifted (depends how sweet you want it)

1 tablespoon milk

1/3 cup nutella

Method

  1. Whip the butter till creamy.
  2. Beat in the sifted power sugar, milk and nutella.
  3. Continue whipping till all ingredients have combined and it has reached a consistency you are happy to pipe with.
  4. If it is too thick add in a little milk, if it is too wet add in more sugar.
  5. Whip till smooth and combined.
  6. Refrigerate till ready to use but beat once more before piping.

I decorated the cupcakes using a large star tip.

Thanks for stopping by and if you do give these recipes a try let me know how you went. It would be great to hear from you.

I have also entered this to the Calendar Cakes Challenge hosted by Dolly Bakes and Laura Loves Cakes for National Cupcake Week, 17 – 24 September 2012.

Advertisements