John Myers
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Vanilla Cupcakes / Buttercream
The perfect vanilla cupcakes / buttercream recipe with a picture and simple step-by-step instructions.
Cupcake:
- 350 g Wheat flour type 550
- 2 teaspoon Baking powder
- 1 pinch Salt
- 200 g Butter
- 300 g Sugar brown
- 1 teaspoon Vanilla pulp
- 4 piece Eggs size M
- 150 ml Milk
Butter cream:
- 250 g Butter
- 600 g Powdered sugar
- 100 ml Milk
- 2 tablespoon Vanilla syrup
Cupcakes for all occasions …
- 1 …. these cupkakes and by that I don’t mean, but those from the “Magnolia Bakery” on Bleecker Str. In New York. For my taste it is one of the best I have ever eaten. There may be better ones. This is supposed to be the original recipe … I want to believe it. 😉 But after baking and eating I think it’s true.
Cupcakes;
- Beat the butter with the sugar until frothy. Then fold in the eggs one by one. Sift flour, baking powder and salt and then alternately stir in flour and milk.
- Distribute the dough evenly in 18 muffin tins (paper cases) and bake in the oven at 175 ° for about 20 minutes. Please make a wooden stick sample. Then let cool on a wire rack
Butter cream:
- Beat room temperature butter with 300 grams of powdered sugar until frothy, this works best with an electric. Whisk. While beating slowly add the milk and the syrup. After 3-5 minutes, add the rest of the powdered sugar in cups and continue beating for 2 minutes until the desired consistency is achieved.
- Brush the now cold cupcakes with the vanilla buttercream or garnish with a piping bag and nozzle of your choice. This can be done with pastry decorations, food coloring or other initiative.
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