Emelia Jackson gives us some simple tricks to become the piping Queen, with these Vanilla Rosette Cupcakes.

10 mins
1 hr



  1. 80 grams unsalted butter
  2. 3/4 cups milk
  3. 2 1/2 TSP Concentrated Vanilla Extract
  4. 3 TBSP vegetable oil
  5. 3 eggs at room temperature
  6. 1 cup caster sugar
  7. 1 1/2 cups cake or plain flour
  8. 1 3/4 TSP baking powder

Buttercream Icing

  1. 200 grams unsalted butter, softened
  2. 400 grams icing sugar mixture
  3. 3 TSP Vanilla Bean Paste
  4. Pinch of salt
  5. 1-2 TBSP cream

Method - Vanilla Cupcakes

  1. Step 1

    Preheat the oven to 180C and line a cupcake tin with wrappers.

  2. Step 2

    In a saucepan on low heat, melt together the butter, milk, Queen Concentrated Vanilla Extract and oil and set aside to cool completely.

  3. Step 3

    In a stand mixer, whisk the eggs and sugar together until light and fluffy, and tripled in volume.

  4. Step 4

    Sieve together the dry ingredients and fold through the aerated egg mixture. Mix in the cooled wet ingredients and stir together until just combined.

  5. Step 5

    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

  1. Step 1

    For the buttercream, combine all ingredients except the cream together in the bowl of a stand mixer fitted with a paddle attachment.

  2. Step 2

    Mix until light and fluffy and the icing sugar has completely dissolved.

  3. Step 3

    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

In just two minutes, Emelia shows us just how easy it is to create the perfect Vanilla Buttercream Rosettes.

Comments & Reviews