viernes, 9 de marzo de 2012

Vanilla cupcakes with vanilla buttercream frosting

Versión española

Version français

- 350 gr. all-purpose flour
- 225 gr. granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon table salt
- 8 tablespoons unsalted butter, room temperature
- 120 gr. sour cream
- 1 egg
- 2 egg yolks
- 1½ teaspoons vanilla extract
* Vanilla Buttercream Frosting
- 115 gr. unsalted butter, at room temperature
- 280 gr. powdered sugar
- 1 tablespoon vanilla extract

Method: whisk flour, sugar, baking powder, and salt in bowl. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny. Pour the batter in the cupcakes molds. Bake in the preheated oven at 180ºC for 20-24 minutes. Remove the cupcakes and transfer to wire rack. Cool cupcakes to room temperature before frosting.
Buttercream: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes. Reduce the speed to low and gradually add the powdered sugar. Increase the speed to medium-high and add the vanilla, mixing until incorporated. Decorate the cupcakes.

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