For the cake

Ingredients

Unsalted butter-113gms(room temperature)

Sugar-160gm

Egg-3 large (room temperature)

All purpose flour-195gms

Vanilla Essence -1tsp

Baking Powder-11/2 tsp

Milk-60ml (room temperature)

Salt-1/4tsp

For the buttercream frosting

Butter-113gms(room temperature)

Icing sugar-230gms(sieve well )

Vanilla essence-1tsp

Food colour-one drop(opt,here i didn’t use)

Milk-1tbsp(room temperature)

Method

Cupcakes

Preheat oven at 180 degree and line 12  muffin cups with paper liners.

Mix all purpose flour ,salt and baking powder and sieve 2-3 times and keep aside..

In a bowl break three eggs and keep aside..

In a deep bottomed wide bowl ,add butter  and using a electric mixer or hand mixer beat well ..

Then to this add sugar in 3-4 addition

Beat well until light and fluffy ..(In the original recipe ,she used granulated white sugar ,as I don’t have electric mixer ,so I used powdered sugar. It didn’t effect the taste and texture 😉 )

It will take around 5 minutes

Then to this add eggs ,one at a time, beating  well after each addition ..

Now add vanilla essence and beat well ..

Now alternately add flour  and milk  in 4 portion and mix ..

Fold this mix with a whisk or using ur hand .. I personally prefer to use hand so that we can feel the texture .. 🙂

Dont over mix it ,otherwise ur cake will get hard ..

Scrap down the side of the bowl as needed..

Evenly fill the muffin cups (3/4th of the cup) and bake them in a preheated oven at 180 degree for 17 minute or  just until set and a toothpick inserted into a cupcake comes out clean.

(Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.)

Remove from oven and place on a wire rack to cool.

Once the cakes are cool we can start making frosting ..

Buttercream frosting

In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. 

Add the vanilla extract.

With the mixer on low speed, gradually beat in the sugar.

Scrap down the sides of the bowl.

Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed
Then if u want u can add colour ..Mix well..

If you want to pipe the frosting you can use a star decorating tip.This will give a nice swirls over the cupcakes..

Don’t touch the cupcakes for minimum 1 hour or u can refrigerate them ..So enjoy the yummy vanilla cupcakes 🙂

Recipe Courtesy :Joy of baking 

Love

🙂

Veena