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–+ servings

Vanilla cupcakes with chocolate frosting

Magdalena Marsden
Simple combination of vanilla cupcakes and milk chocolate frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Cake
Cuisine American, European
Servings 12 cupcakes

Ingredients
  

For the vanilla cupcakes

  • 150 g unsalted butter
  • 150 g caster sugar
  • 150 g self-raising flour
  • 3 medium eggs
  • 1 teaspoon vanilla extract
  • tiny pinch of fine salt

For the chocolate buttercream

  • 150 g unsalted butter – softened
  • 300 g icing sugar
  • 1 tablespoon water
  • tiny pinch of fine salt dissolved in the water
  • 1 tablespoons cocoa powder
  • 1/4 teaspoon instant coffee granules dissolved in the water

Instructions
 

Vanilla Cupcakes

  • Preheat the oven to 160C (Gas Mark3) and line your muffin tin with cupcake (muffin size) cases.
  • Beat the butter and sugar together with electric mixer or handheld electric whisk, until light and fluffy.
  • Add the eggs, beating well between each addition.
  • Add the vanilla flavouring and a tiny pinch of salt.
  • Using a spatula add the flour to the mixture very carefully mixing until just combined.
  • Use large spoon to evenly distribute the mixture between the cupcake cases. Fill each cupcake case up to about 2/3 to allow the cupcakes to raise in the oven.
  • Bake for approximately 20 minutes until lightly brown – check your cupcakes by inserting a wooden skewer into the centre of one of the cupcakes. If it comes out clean, then the cupcakes are ready.
  • Allow to cool on a wire rack and then decorate with the chocolate buttercream.

Chocolate Frosting (buttercream)

  • Put the butter, cocoa powder and icing sugar in a deep bowl and mix together with an electric whisk (or electric mixer) – start on slow speed to prevent the sugar going everywhere.
  • Boil kettle and mix 1/4 teaspoon of coffee granules, a tiny pinch of salt with 1 tablespoon of hot water. Wait until it cools down before adding it to the buttercream.
  • Add the coffee and salt water to the buttercream and carry on mixing.
  • Carry on for about 5 minutes until buttercream becomes a little paler, light and fluffy.
  • Use a piping bag or just a palette knife to spread buttercream on the cupcakes.

Notes

This recipe makes about 10-12 cupcakes (depending on the size of your cupcake cases)
Keyword cupcakes
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