Vanilla Cupcakes with Vanilla and Chocolate Frosting
Fluffy cupcakes with a delicious vanilla flavor topped with vanilla buttercream and chocolate roses.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 100 grams sifted flour
  • 100 grams unsalted butter , softened
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla essence
  • 1 teaspoon baking powder
  • 2 tablespoons cow's milk
  • 2 eggs , white
  • 1/2 cups unsalted butter , (frosting)
  • 1/2 cups vegetable shortening, (frosting)
  • 1 tablespoon vanilla essence, (frosting)
  • 2 tablespoons cow's milk , corn syrup or water (frosting)
  • 1 tablespoon meringue powder, (frosting)
  • 4 cups powdered sugar, sifted (frosting)
  • 1 pinch salt , (frosting)
  • 100 grams semisweet chocolate, melted (frosting)
Preparation
30h
0 mins
Low
  • Preheat the oven to 180 °C for 10 minutes, in the mixer bowl place the butter and beat on high speed for 5 minutes until it turns white, lower the speed and add the sugar gradually, beating for another 5 minutes. Add the vanilla and eggs one at a time while continuing to mix, then gradually add the flour with a spoon and the baking powder, lastly add the two tablespoons of milk.
  • Once the mixture is ready, place the cupcake liners in a tray and fill them three-quarters full with batter, bake for 18 to 20 minutes, depending on each oven's performance, and leave to cool inside the oven.
  • To make the frosting: cream the shortening and butter, add vanilla and water, milk, or corn syrup. Gradually add the powdered meringue and powdered sugar, mixing on medium speed, add a pinch of salt, and beat until creamy. For the chocolate roses, set aside some of this mixture and add 100 grams of melted semi-sweet chocolate in a double boiler and mix.
  • Place the frosting in a piping bag with your preferred tip and decorate the cupcakes, forming roses with a medium tip.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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