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Vanilla Bean Cupcakes with Buttercream Icing


  • Author: The road to loving my Thermo Mixer
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
  • Yield: 18 1x

Description

A beautiful light and fluffy vanilla cupcake for any occasion. The buttercream icing is soft and almost velvet like.


Scale

Ingredients

Cupcakes

  • 200g butter, diced
  • 340g sugar, this is what keeps them moist for days. You can reduce to 90g
  • 3 tsp vanilla bean paste
  • 4 eggs
  • 400g self raising flour
  • 250ml milk

Icing

  • 100g butter
  • 300g icing sugar
  • Water or milk
  • Food colour of choice

Instructions

  1. Preheat oven to 180 degrees.
  2. Place patty cases into muffin trays. This will make 18 cupcakes.
  3. Place butter into bowl. Blitz on speed 7 for 20 secs or until softened.
  4. Insert whisk attachment and mix on speed 3 for 1 minute.
  5. Remove whisk attachment. Scrape off any butter back in to the bowl.
  6. Add sugar and vanilla bean paste. Blitz on speed 7 for 45 seconds.
  7. Add eggs one at a time, mixing for 20 secs between each one on speed 4.
  8. Add half of the milk and half of the flour. Blitz on speed 4 for 30 secs.
  9. Add remaining milk and flour. Mix on speed 4 for 1 minute.
  10. Pour into patty cases. Bake for approximately 20 minutes until golden and cooked though.

Buttercream Icing

  1. Place butter into bowl. Blitz on speed 6 for 20 secs.
  2. Insert butterfly attachment.
  3. Add half of the icing sugar and half of the milk.
  4. Blitz on speed 4 for 30 secs.
  5. Add remaining icing sugar, drizzle of milk/water and food dye.
  6. Blitz on speed 4 for 1 minute.
  7. If you feel the icing mixture is too stiff add a little more milk until you get your preferred consistency. I find it really varies each time due to weather, humidity etc.
  8. Pipe onto cupcakes when cooled.