Best Butter Cupcakes Here’s an easy,delicious Butter Cupcakes. If you’ve not made cupcakes before and are intimidated by the process, then try this recipe. It is simple to follow, bakes well and the frosting is simply delicious.
Good butter cakes should be moist and flavourful. It should have a good structure, tender but sturdy so that it does not crumble when handled.
The butter should be whipped with sugar, until it is light and fluffy. The sugar will create tiny bubbles that will rise when raising agent like baking powder is added. Butter Cupcakes.
Makes 20 Cupcakes.
1 and 1/2 cups (180 g) all-purpose flour
1 cup (110 g) cake flour
3/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 cup butter, at room temperature
1 cup sugar
2 eggs, at room temperature
2 egg yolks, room temperature
2 tsp vanilla essence/extract
2/3 cup sour cream, at room temperature
1. In a bowl, sift the flours with the baking soda, baking powder and salt.
2. Use a mixer (attach page) and cream together the butter and sugars until light and airy for about 7 minutes until well combined.
5. Keep the mixer running and pour in the eggs and yolks one at a time until well-combined. Then mix in the vanilla essence.
6. Then pour in the dry ingredients and sour cream mixture,alternating between the two. Beat until well combined. Do not over beat.
7. Spoon the batter into 20 cupcake liners. Fill until two-thirds full and arrange onto a pan. Bake for 15 to 20 minutes until a toothpick inserted comes out clean.
8. To ensure even baking, rotate the pan halfway through.
9. Remove pan, place on a rack to cool completely before frosting the cupcakes.Buttercream Frosting.
Servings: approximately 24 to 48 cupcakes
This Buttercream Frosting requires a stand mixer to obtain better volume and thickness.
1 and 1/2 cups sugar
1 tbsp corn syrup
5 egg whites
3 cups butter, room temperature and soft.
1. In a heavy medium saucepan, combine sugar and corn syrup with 1/2 water and mix until all sugar is sufficiently wet.
2. Bring the mixture to a boil and cook until it is 114 degree Celsius.
3. Beat the eggs until soft peaks form with the stand mixer. Leave the mixer running and add the combined sugar & syrup into the egg whites to form a meringue.
4. Keep beating until the meringue cools to room temperature. This will take approximately 10 to 15 minutes.
5. Make sure butter is also at room temperature and cubed. Then bit-by-bit, with the mixer running, beat the butter in until completely incorporated.
6. When ready, use at room temperature. If you are storing it in the fridge for later use, ensure that it comes to room temperature before using it.