John Myers
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Delicious Vanilla Cupcakes with Buttercream Topping
The perfect delicious vanilla cupcakes with buttercream topping recipe with a picture and simple step-by-step instructions.
dough
- 250 g Sifted flour
- 0,5 packet Baking powder
- 100 g Butter
- 100 g Sugar
- 1 packet Vanilla sugar
- 2 Eggs
- 180 ml Milk
- 1 pinch Salt
Topping
- 125 g Butter at room temperature
- 250 ml Mix the vanilla pudding with the pudding powder at room temperature
- Beat the butter with the sugar and vanilla sugar until frothy. Add eggs. Stir in flour and baking powder and mix with milk and salt. Fill into 12 muffin cups and bake for 20-25 minutes at 180 degrees.
- Whip the butter for about 15 minutes until it has a creamy consistency. Fold in the pudding. Possibly color my baking color to your liking. (The same temperature of butter and pudding is important, otherwise the topping will curdle very quickly)
- Apply topping to cooled muffins (palette, piping bag, spoon) and decorate as you wish. Put the finished cupcakes in the refrigerator for 10 minutes to “dress”.
- The picture shows a slight modification of the recipe, “Princess Cupcakes”. Simply stir some baking glitter into the buttercream and distribute it on the cupacks and sprinkle with glitter glaze, colored pearls and hearts. Kids love it !!!!
- Tip 5: Prepare the cream or just the pudding for the cream one day earlier and cover with cling film so that no skin forms and put it in the refrigerator overnight. Take out 2-4 hours before further processing and allow to warm to room temperature. It is also time-saving to beat the butter while the muffins are baking or cooling.
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