Vanilla Buttercream Wedding Cupcake
book: the cupcake diaries,Katherine Kallinis & Sophie Kallinis LaMontagne
For the cupcakes
2.5 cups all purpose flour
2.5 teaspoon baking powder
1/4 teaspoon salt
8 tablespoon unsalted butter at room temperature ( 113.5gr klo ga salah :p )
1.75 cups sugar
2 large eggs at room temperature
2 1/4 teaspoon pure vanilla extract
seeds from 1 vanilla bean
1 1/4 cups wholemilk at room temperature
steps:
1. preheat oven to 350F. Line a standard cupcake pan with 12 paper baking cups or grease pan with butter if not using baking cups
2. sift together the flour,baking powder, and salt on a sheet of parchment paper or wax paper and set aside
3. in the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar fo 3-5 minutes or until light and fluffy. Add the egg one at a time, mixing slowly after each addition
4. Add the vanilla extract and vanilla bean seeds to the milk in a large liquid measuring cup.
5. Add one third of the dry ingredients followed by one third of the milk, and mix thoroughly. repeat. stop to scrape down the bowl as needed. add the last third of dry ingredients followewd by the last third round of milk. mix slowly until fully incorporated.
6. scoop the batter into the cupcake pan using a standard size ice cream scoop until the cups are two thirds full, and bake for 16 to 18 minutes (start checking at 15 minutes) or until a toothpick comes out clean.
For the vanilla buttercream frosting:
16 tablespoon unsalted butter at room temperature
4 cups confectioner's sugar,sifted
1teaspoon wholemilk
1teaspoon pure vanilla extract
1/8 teaspoon salt
steps:
combine the ingredients in a mixer and whip together at high speed until light and airy, approximately 3 to 5 minutes. load the frosting into a large
piping bag fitted with a large round tip and frost each cupcake with a signature swirl.
