Vanilla Cupcakes

 

Basic recipe for sky-high frosted vanilla cupcakes. Light, soft and spongy cupcakes topped with a sweet, creamy buttercream! The recipe makes a lot of frosting so if you are worried about your waistline feel free to make less (I still haven't learned to frost cupcakes properly. I do need to practise more)

Vanilla Cupcakes

Cupcakes:
113g/1/2 cup butter, room temperature
225g/1 cup sugar
1 large egg, room temperature
1 egg yolk, room temperature
190g/1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
Pinch salt
150ml buttermilk, room temperature
1 tsp vanilla extract

1) Preheat oven to 180C/350F.

2) With a mixer on high speed, beat butter and sugar until light and fluffy. Add egg and egg yolk, with the mixer still on high. 

3) In a bowl, mix together flour, baking powder, salt and baking soda.

4) Add 1/3 of the flour mixture to the butter mixture and beat on low until combined. Add ½ of the buttermilk. Continue to alternate the flour and buttermilk, ending with the flour.

5) Divide the batter among the cupcake cups. Bake for 18-20 minutes. Cool completely before frosting.

Frosting:
113g/1/2 cup butter, softened

220g/1 3/4 cups powdered sugar
2-4 tbsp milk
1/2 tsp vanilla extract 

Pinch salt

1) Beat butter and sugar until light and fluffy. 

2) Add milk and vanilla and beat until you get desired consistency.