Vanilla Cupcakes With Vanilla Buttercream

I know I was supposed to post the Vanilla Cupcake With Vanilla Buttercream recipe, as I mentioned in my previous post and I apologise for the week long delay since I got cought up with work. The cupcake recipe is adapted from Pastry Affair and the buttercream recipe is mine. Lets just dive in straight into the recipe and method, shall we?

Start off by sifting together the cake flour, baking powder and baking soda and keep aside.

Next, in a bowl, cream together the butter and sugar till it resembles coarse breadcrumbs.

Add in the eggs one by one and beat well.

Go on to add the greek style yogurt, vanilla extract and vegetable oil and beat well.

Gradually add the sifted ingredients and mix well with a wooden spoon or spatula.

Lastly, pour in the milk and combine well to make a smooth batter.

Pour the batter into lined muffin or cupcake cups and bake in a preheated oven for 12-14 minutes or until a cake tester/toothpick inserted in the middle of the cupcake comes out clean.

Once the cupcakes are done, remove from oven and let it cool completely before frosting.

For the buttercream, start by beating the butter and vanilla till pale and fluffy. 

Gradually add in the sifted icing sugar and beat well. Add in food colouring if desired and mix well. 

Place the buttercream in a disposable piping bag with any tip of choice and frost as desired. I did a two toned icing with pink and white and I followed the exact method in this video here

attempted a rose swirl

normal swirl

couldn't resist a bite!

VANILLA CUPCAKES WITH VANILLA BUTTERCREAM

+PRINT RECIPE HERE
For the cupcakes
INGREDIENTS:
1/4 cup salted butter, at room temperature 
1 cup fine granulated/castor sugar 
2 eggs 
1/3 cup greek style yogurt ( or plain yogurt or sour cream)
1/4 cup vegetable oil 
2 tbsp vanilla extract 
1 3/4 cups cake flour (NOT self raising or plain flour)
1 1/2 tsp baking powder 
1/2 tsp baking soda 
2/3 cup milk

METHOD:
1) Preheat oven to 180 degree Celsius.
1) Sift together the cake flour, baking powder and baking soda and keep aside.
2) In a bowl, beat the butter and sugar till it resembles coarse breadcrumbs.
3) Add the eggs on by one and beat well. Make sure one egg is incorporated well before adding another.
4) Add the greek style yogurt, vanilla extract and vegetable oil and beat well.
5) Gradually add the sifted ingredients and mix well with a wooden spoon or spatula.
6) Pour in the milk and combine well to make a smooth batter.

7) Pour the batter into lined muffin or cupcake cups about 2/3 full or less.
8) Bake for 12-14 minutes or until a cake tester/toothpick inserted in the middle of the cupcake comes out clean.
9) Once the cupcakes are done, remove from oven and let them cool completely before frosting it.

For the buttercream
INGREDIENTS:
1 cup salted butter
3 cups icing sugar, sifted
1 tsp vanilla extract

METHOD:
1) Beat the butter and vanilla extract till its pale and fluffy.
2) Gradually add in the sifted icing sugar and beat well to make smooth buttercream.
3) Add food colouring, if desired, and mix well.
4) Place the buttercream in a disposable piping bag with any tip of choice and frost as desired.

* This recipe yields 16 regular sized cupcakes or about 28 mini cupcakes.

Linking this to: http://www.thelady8home.com/2013/08/16/weekend-gala-dinner-extravaganza-is-back-link-up/