Vanilla Cupcakes with Vanilla Buttercream Frosting

Ingredients:

Ingredients for Buttercream:

Method for cupcakes:

• Preheat the oven to 175 C.
• Grease 3 8” pans or line cupcake trays with liners (makes about 24).
• In a bowl, sift all the dry ingredients except for sugar.
• In your mixing bowl add butter and sugar and beat using a hand mixer.
• Once the butter and sugar have become fluffy and changed colour to light pale add vanilla.
• Add eggs one at a time until fully mixed.
• Alternate adding the dry flour mixture and milk in 3 parts each until fully mixed.

If making cupcakes fill only 2/3 of the liners to avoid spillage.

Method for Frosting:

• With your hand mixer beat the butter till it doubles in volume and becomes pale in colour.
• Slowly add the sugar till it fully incorporates. Add salt and vanilla and keep beating.Total Time spent on beating in air should be 10 to 15 minutes.

*Cake Flour: if you don’t have cake flour, measure a cup of flour, take out 2 tablespoons of flour and replace with cornstarch to make it a full cup of flour again.
*Butter: use unsalted butter with high fat content. Locally Adams unsalted butter is available in 1 kg blocks that works relatively well.
*Confectioners sugar: mothers choice is a good local brand to use.

Wait for the cupcakes to fully cool before adding frosting on top.