Butter Cream Cupcakes

Vanilla Cupcake

Ingredient

1/2 cup unsalted butter, softened 125 mL
1 cup Granulated sugar 250 mL
2 Eggs
2 tsp Vanilla 10 mL
1 1/2 cups All purpose flour 375 mL
1 1/2 tsp Baking powder 7 mL
1/2 tsp Salt 2 mL
1/4 tsp Baking soda 1 mL


Direction

Preheat oven to 350F (180oC).

Combine flour, baking powder, salt and baking soda and keep aside.

In large bowl using electric beaters, beat butter for 1 minute. Gradually beat in sugar; beat for 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Alternately add the flour mixture to the batter while the electronic mixer is whisking.

Spoon into prepared muffin cups, filling about three quarters full or 2/3 cup. Bake in centre of oven for 15 to 20 minutes or until cake tops spring back when lightly pressed. Transfer to rack for 5 minutes Remove cupcakes to rack; let cool completely.

the batter

cool the cakes 5mn in the rack after baking

Butter Cream topping

Ingredient

250 mL unsalted butter, softened
125 mL caste sugar,
2 large eggs

Direction

Place the sugar in the small pot and put to boil till becomes syrup.

At the same time beat the eggs in the electronic mixer, gradually add the syrup. Keep whisking till the batter becomes fluffy.

Butter Cream Batter

Vanilla cupcake tops with butter cream