Tuesday 10 May 2016

Cupcake Jemma's Vanilla Cupcakes and Vanilla Buttercream

Hey everyone :)

I always wanted to find the perfect vanilla cupcake recipe or a base recipe that I could always use and then build on. I can finally say I have found it! It's all thanks to Cupcake Jemma. If you don't know who she is - just search her on YouTube and watch a few of her videos! The name kind of gives it away too!

The same goes for buttercream icing - I always found it so hard to get the consistency right or that whiteness to it or the perfect amount! Again thank you Cupcake Jemma :D

So both these recipes are available in video format on her YouTube channel but I have jotted them down and turned them into a blog post so I can look back on and use them!

Ingredients (cupcake batter):
125g self raising flour
125g caster sugar
1/4 teaspoon bicarbonate of soda
125g soft, unsalted butter (very soft!!)
2 large eggs
1 1/2 tbsp milk
1/4 tsp vanilla extract

1. Preheat the oven to 170°C and line a cupcake/muffin tray with 12 cases.
2. In a sieve over the mixing bowl - add the flour, caster sugar and bicarbonate of soda and sift them.
3. Add 125g of butter.
4. Add 2 large eggs.
5. Start the mixer on a low speed until everything is just mixed and then turn up to medium to high for 1 minute.
6. With the mixer on a low speed add the milk and vanilla extract.
7. Put the mixer back up to medium to high speed for one last blast (about 30 seconds).
8. Stop the mixer, remove the paddle and get as much batter off as you can. Scrape the sides with a spatula and give a final mix with the spatula to catch anything missed by the paddle at the bottom.
9. Using a dessert spoon and teaspoon scoop the batter into the cupcake cases
10. Bake for 22 minutes in the pre-heated oven. Check with a skewer - it should come out clean.
11. Leave in tray for 5-10 minutes and then transfer to a wire cooling rack.

Ingredients (buttercream icing):
200g very, very soft butter
450g sifted icing sugar
2 tbsp milk
1/2 tsp vanilla extract

1. Add the butter to a mixer and beat for 2-3 minutes on a medium speed.
2. The butter should now look very pale (edging on white) and be fluffy.
3. Add half the icing sugar to the bowl with the butter and start the mixer on a low speed.
4. Once its incorporated turn the mixer up to medium speed and beat for 2-3 minutes.
5. Add the last half of the icing sugar and again start on slow, then once mixed together, increase speed to medium and beat for another 2-3 minutes.
6. Turn down to a low speed and add the milk and vanilla extract.
7. Turn back up to a high speed for 1-2 minutes.

Then either pipe or spread over the cupcakes.

I've really pleased with these and can't wait to try making more! Let me know what you think in the comments.

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