- 10 mins
- 1 hr
- 80 grams unsalted butter
- 3/4 cups milk
- 2 1/2 TSP Concentrated Vanilla Extract
- 3 TBSP vegetable oil
- 3 eggs at room temperature
- 1 cup caster sugar
- 1 1/2 cups cake or plain flour
- 1 3/4 TSP baking powder
- 200 grams unsalted butter, softened
- 400 grams icing sugar mixture
- 3 TSP Vanilla Bean Paste
- Pinch of salt
- 1-2 TBSP cream
Method - Vanilla Cupcakes
Preheat the oven to 180C and line a cupcake tin with wrappers.
In a saucepan on low heat, melt together the butter, milk, Queen Concentrated Vanilla Extract and oil and set aside to cool completely.
In a stand mixer, whisk the eggs and sugar together until light and fluffy, and tripled in volume.
Sieve together the dry ingredients and fold through the aerated egg mixture. Mix in the cooled wet ingredients and stir together until just combined.
Fill the cupcake cases ¾ of the way full and bake for 15 minutes or until golden brown and springs back when touched. Allow the cupcakes to cool completely before piping the buttercream.
Method - Buttercream Icing
For the buttercream, combine all ingredients except the cream together in the bowl of a stand mixer fitted with a paddle attachment.
Mix until light and fluffy and the icing sugar has completely dissolved.
Add in 1-2 tablespoons of cream (or milk) and mix until combined. The cream will help lighten the texture of the icing.
Piping nozzles: Wilton 1M - rosettes