Vanilla Cupcake

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He is the basic classic and my all time favorite – the Vanilla Cupcake!

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Vanilla Sponge with Buttercream Frosting –  a dream come true

There are as many Vanilla Cupcake recipes as there are stars in the sky and surely everyone has his personal favorite, but today I want to share my fav recipe with you – Caution: This will be sweet! 🙂

Beforehand, I must admit that I am a huge fan of Peggy Porschen and that I derive many of my cupcake recipes from hers. In addition, this makes me a huge fan of using syrup to soak my cakes. Everyone of you must decide on his own whether or not you want to spend the extra time to make and use the syrup. I find that using syrup makes the difference between a decent and an over-the-top delcious cupcake, because there is not much worse than a boring, dust-dry cake.

So, Let’s start baking!

For the batter (makes 12 cupcakes) you will need:

  • 120g caster sugar
  • 1 pinch of salt
  • 120g soft butter
  • 1 pkg. vanilla sugar / 1 tsp vanilla extract
  • 2 eggs (room temperature)
  • 120g cake flour
  • 4g baking powder

Once you have all the ingredients and equipment ready, turn your oven to 350°Fahrenheit/180°Celsius air circulation (390°Fahrenheit/200°Celsius bottom and top heat) and position 12 muffin liners in your baking tray.

First, cream your butter, salt, sugar and vanilla flavoring with your elextric whisk to a light and fluffy conistency. After lightly whisking the eggs in a seperate bowl, slowly add them to the butter mixture. Mix thoroughly!

Continue manually. Sift your flour and baking powder (or not – cause I am lazy :-P) and use a wire whip to gently fold the flour in your butter-egg-mixture until you have a smooth batter.

Now let’s get this batter into the oven – put 2 to 3 tbsp of the batter in each muffin liner or fill the cavities using a pastry bag to 2/3 full (I usually use the latter method, because when using a spoon I just get waaaay to messy) and put your muffin baking tray into your oven.

After 18-20 minutes the cupcakes should be lightly browned and done. Take them out of the oven and pop them right out of your tray.

2 methods to test if your cupcakes are ready:

  • Poke a toothpick in the middle of your cupcake – if it comes out clean (crumbs don’t count!), they are done!
  • Lightly press down on your cupcake – if it springs back up, you are ready to go!

For the syrup (optional!) you will need:

  • 20ml water
  • 20g sugar
  • (a few drops vanilla extract)

Making syrup is easy-peasy: Just put your water and sugar into a pot and allow it to come to a boil. Once all the sugar granules have dissolved and the syrup has thickened a little bit, it is done. Take it off of your stove and let it sit.

Usually, I just make a whole lot of syrup at once and then store it in my fridge – keeping it handy.

You can add basically any flavor to your syrup – of course the flavor added to the syrup must always fit with the basic flavor of the cake you are going to soak. The syrup will intensify the flavor of your cake and keep it moist.

For this recipe, I would use vanilla flavoring. Just stir in a few drops of vanilla extract once the syrup has cooled.

To soak the cupcakes simply dip a silicone brush into your syrup and coat the tops of the cupcakes. Do this as soon as they come out of the oven, because they soak better, when they are still hot/warm. Be generous and coat every cupcake twice.

For the Simple Vanilla Buttercream Frosting you will need:

  • 1/2 vanilla pod
  • 125g soft butter
  • 250g powdered sugar, sifted
  • (12 raspberries)

Scrape the seeds from half a vanilla pod. Put them together with the butter into a bowl. Beat on high with an electric whisk. Add the sifted!!! (being lazy at this point will lead to a poor outcome, so sift away) sugar in 3 portions to the butter mixture and beat vigorously.

The frosting should be light and airy. In case it is too stiff, add 2-3 tbsp of milk or heavy cream. In case it is too soft, slowly add more sifted sugar.

Decorate your syrup soaked and completely cooled cupcakes with the frosting using an icing bag (my fav icing tip is a big star tip) or simply using a spatula to spread the frosting on top. This frosting is very intense, so don’t be overly generous: less is more!

Lastly, you can put one raspberry on each cupcake to top it off. Et voià, c’est ca!

ALTERNATIV: For the Vanilla Cream Cheese Frosting you will need:

  • 125g butter
  • 320g powedered sugar, sifted
  • 3/4 tsp vanilla extract
  • 125g cream cheese, full fat

Using an electric whisk, beat your butter. Add the vanilla extract and your sifted sugar in two portions, beating vigorously at each stage. At this point, the consistency of your frosting is rather crumbly.

Now add the cream cheese and beat on the lowest possible setting. Don’t be tempted to beat on high! Beat only for as long as you need to receive a smooth consistency – overbeating will lead to a runny consistency that is horrible to work with. If you do not use the frosting immediately or it did get a little bit too soft, put it in your fridge and let it set.

Use the frosting to decorate your syrup coated and completely cooled cupcakes with a spatual or an icing bag. This icing is a lot lighter than pure buttercream, so you can be more generous with it! 🙂

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Have a baketastic baking day,

Your Backdirndl

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