These are fluffy vanilla bean cupcakes, swirled with rich and yummy American buttercream, that is easy to whip up!
Course Dessert, Snack
Prep Time 40minutes
Cook Time 20minutes
Total Time 1hour
2eggs, about 55-60g, room temperature
120gplain unsweetened yogurt
2tspvanilla bean paste
60gbutter,melted and cooled
225 to 305gicing sugar
1tspvanilla bean paste
Prepare cupcake or muffin pan by lining with liners. Preheat oven to 180C.
In a large mixing bowl, whisk the eggs. Add in sugar, yogurt and vanilla bean paste. Mix well with each addition.
Sift the cake flour and baking powder into the mixing bowl. Whisk well, till no visible white traces of flour or lumps left.
Add in melted butter and oil. Whisk well.
Fill the cupcake liners with batter till 80% filled. Bake in preheated oven at 180C for about 20 mins, or until a skewer inserted in the centre of cupcake comes out clean.
Cool completely on wire rack before frosting.
Place softened butter into a large mixing bowl. Whisk the butter till light and creamy using hand held or stand mixer, on medium-high speed.
Once the butter is light and pale in color, add in salt and sift in the icing sugar. Whisk on medium-high speed till the sugar is well incorporated and mixture is fluffy.
Add in vanilla bean paste and milk. Whisk on medium-high speed till very light and creamy.
Pipe as you wish. I am using Wilton 1M tip. Top with your favourite sprinkles!
Recipe adapted from Sweet Betty 蛋糕小時尚 // Bigger Bolder BakingThe original cupcake recipe also uses 60g of caster sugar. I have reduced to 50g sugar so that it can taste less sweet when paired with the buttercream.The large egg should weigh around 55g-60g without shell.It can be difficult to incorporate the butter/oil into the batter. You'd need quite a bit of time there to do the folding. When it is incorporated properly, you will not see a layer of oil or fats "floating" above or around the batter.The recipe for frosting is able to frost 12-14 cupcakes, depending on your piping.