These are completely Perfect Vanilla Cupcakes beat with a velvety, custard buttercream. Utilizing my simple cupcake formula, you'll love these delicate and cushioned cakes.
It's in the title. You can quit looking in light of the fact that these genuinely are great. Loaded with vanilla flavor, light and soft, there is additionally no creaming of margarine and sugar so they meet up instantly.
This is an assortment of Ermine Frosting which is my most loved of all buttercreams. The significant contrast being that you cook a mix of flour (or for this situation custard powder) and milk together with your sugar until thick. At that point, once cooled, you add that to flatter and whip it. This outcomes in a sleek finished buttercream which tastes too velvety however isn't incredibly sweet.
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Ingredients
For the Perfect Vanilla Cupcakes
- 215 g (1 2/3 cups / 7.5oz) plain (all purp) flour
- 30 g (1/4 cup / 1oz) corn flour (cornstarch) (notes)
- 1 1/3 cups (267g / 9.5oz) granulated white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 135 g (5oz) unsalted butter, melted
- 3 large eggs, room temp
- 3/4 cup buttermilk, room temp
- 1 tablespoon vanilla extract or paste (notes)
For the Custard Buttercream
- ¼ cup custard powder
- 1 cup milk
- 1 cup caster (superfine) sugar
- 226 g (1 cup / 2 sticks) unsalted butter, softened
- Pinch of salt
- 2 tablespoons cream or milk (notes)
Instructions
For the cupcakes:
- Line cupcake tins with paper cases. Preheat oven to 180C / 350F / 160C fan forced.
- In a large bowl, sift together the plain flour and corn flour. Add the sugar, baking powder and salt and stir well so everything is evenly distributed
- Beat the eggs well, until they become frothy (you can do this by hand, or with a hand beater or in a stand mixer). Make a well in the centre of the dry ingredients and add the butter, eggs, buttermilk, and vanilla, and fold to combine (a few very small lumps is fine).
- Fill the muffin holes to about 3⁄4 full, then bake for around 22-24 minutes or until a toothpick inserted comes out with just a few crumbs on it. Make sure to turn the tray halfway through cooking so they all cook evenly.
- Remove from the oven and allow to cool in the tins for 5-10 minutes before transferring the cupcakes to a wire rack.
For the custard buttercream:
- In a small saucepan, stir together the custard powder and a little milk until you have a paste. Add the rest of the milk and whisk well until smooth. Add ½ of the sugar and mix well.
- Heat over low heat while stirring constantly to prevent lumps, for around 7 minutes until you have a very thick custard (it should drop off the spoon in dollops). Transfer to a bowl. Cover with plastic wrap pressed right onto the surface to stop a skin forming and place in the fridge until cool.
- Once the custard is cool, place the butter and the remaining ½ cup of sugar in a bowl and beat well, scraping down the sides of the bowl as necessary until very light and creamy.
- Add the salt and the cold custard (which should be like a big blob of firm custard) and beat well. Add half the milk or cream and beat until the buttercream is smooth and there are no more sugar grains (this may take around 5 minutes). Beat in a little more milk or cream as needed to loosen the mix up a little so that you can pipe it.
Notes
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
- I use corn starch a lot in my baking. Cake flour is a combination of all-purpose and corn starch but in Australia is not so readily available. I use this combo in my recipes a lot instead of using cake flour.
- These cupcakes freeze well, so go ahead and place the ones you don’t need in the freezer for another time. Make sure to wrap them well to keep the air (and hence frost) out. Wrap in one big bundle with a small piece of baking paper on top of each one, in aluminium foil. Then wrap the whole lot well in plastic wrap or in a well sealed, air free, snap-lock bag.
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Some of the measurements may seem unusual and not a simple standard amount in this recipe but if you want PERFECT vanilla cupcakes, these are the measurements that work.
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