I recently learnt and mastered some new piping skills and flowerpaste skills, I handmade all these flowers for these buttercream vanilla cupcakes, I am very contented with how pretty they look ❤
Vanilla Buttercream Cupcakes
Make 12 cupcake
Ingredients:
For the Vanilla Cupcakes
150g butter, softened at room temperature
150g caster sugar
3 free-range eggs, at room temperature
1 tsp vanilla essence
150g self-raising flour
1-2 tbsp milk
For the Vanilla Buttercream Icing
125 unsalted butter, softened at room temperature
250g icing sugar
1 tbsp milk
1 tsp vanilla essence
a few drops food colouring
Method:
For the Vanilla Cupcakes
1. Preheat the oven to 175C. Line a 12-hole baking muffin tin with cupcake cases.
2. Beat the butter and sugar with an electric mixer in a bowl until pale for at least 5 mins.
3. Add and mix in the eggs gradually and stir in the milk and vanilla extract.
4. Sift the flour into the mixture and stir until well-combined.
5. Spoon the mixture into the cupcake cases to 2/3 full.
6. Bake the cupcakes for 20 mins until a skewer inserted into the centre of the cupcakes and come out clean.
7. Leave them on wire rack to cool.
For the Vanilla Buttercream Icing
1. Beat the butter by adding the icing sugar gradually in a large bowl until soft.
2. Add the milk, vanilla essence and food colouring, whisk until the mixture is smooth and creamy.
3. Spoon the buttercream mixture into a piping bag with a star nozzle and pipe onto the cupcakes in a large swirl.
These look too perfect to eat! Olympic medal worthy baking!
Ok so I had the white flower cake, when Kelly bought them over to my desk she had them in lovely transparent square cases with a clear Cherie Kelly sticker. They looked so professional- anyways thanks for putting the recipe up Kelly, I thought it was the perfect vanilla sponge for a cupcake. They look stunning!