Cupcakes with Buttercream
Baking and Desserts | American cuisine
⏳ Time
40 minutes
🥕 Ingredients
9
🍽️ Servings
12
Description
This is a recipe for buttercream (I want to warn you that it turns out quite rich). Ingredients: 150 g sugar; 6 tablespoons water; 1 packet vanilla extract; 3 egg yolks; 220 g unsalted butter (softened to room temperature). Preparation method: In a small saucepan, combine sugar and water, place over heat, and cook for a few minutes until a syrup forms. Check the syrup for readiness: it should stretch into a thin thread. Whip the egg yolks until light and fluffy, gradually add the syrup, and continue whipping until the mixture is fluffy. Beat the butter with a mixer until fluffy, then add the yolk mixture and beat well. You will get a delicate creamy frosting.
Ingredients
- Cocoa Powder - 2 tablespoons
- Water - 3 tablespoons
- Salted Butter - 3.9 oz
- Egg white - 2 pieces
- Vanilla extract - 2 teaspoons
- Wheat Flour - 7.1 oz
- Baking Powder - 2 teaspoons
- Milk - 3 fl oz
- Granulated sugar - 7.1 oz
Step by Step guide
Step 1
Preheat the oven to 356°F. Grease the baking pan with butter and dust with flour.
Step 2
Mix cocoa with water to form a paste. Set aside. In a medium bowl, cream together sugar and butter. Add eggs, one at a time, then add vanilla. Combine flour with baking powder, add to the butter mixture, and mix well. Gradually pour in the milk, stirring constantly until the mixture is smooth.
Step 3
Set aside half of the batter in a second bowl. Add cocoa and mix well. Fill the cupcake liners 3/4 full with the batter.
Step 4
Bake the cupcakes for 20–25 minutes. Once the cupcakes are completely cool, frost them with your favorite frosting.
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