Here is the recipe for cupcakes, the very famous American cakes glazed with butter cream, perfect for a special snack or to celebrate the birthday of the little ones. The dough is easy to make and the decoration is simple.
This is the basic recipe for preparing cupcakes, with a very simple mixture of eggs, butter, sugar and flour, and a vanilla flavored butter cream.
Ingredients
- 110 g of melted butter
- 130 g of granulated sugar
- 3 eggs
- 1/2 vanilla bean
- the grated zest of 1/2 untreated lemon
- 60 ml of whole milk
- 200 g of flour 00
- 1 1/2 tsp baking powder for cakes
For frosting
- 300 g of powdered sugar
- 150 g of soft butter
- 1/2 vanilla bean
- 1 tablespoon of milk
How to make cupcakes
In a bowl beat the butter with an electric whisk together with the sugar until the mixture is light and fluffy. Add the eggs, one by one, the grated lemon zest, the vanilla seeds and the milk. Continue to beat and stir in the sifted flour and baking powder. Turn until combined.
Pour the mixture into 12 buttered and floured muffin molds filling them 3/4 full. Bake for 20-25 minutes at 180 °, checking the cooking with a toothpick. Let them cool completely before glazing.
Now prepare the frosting in a bowl, beat the soft butter with an electric mixer at medium speed together with half the icing sugar, the vanilla seeds and the milk. Continue to whip adding little by little the remaining icing sugar. You will need to get a smooth and thick cream.
Transfer the icing into a pastry bag with a 15 mm star nozzle and decorate the cupcakes. Serve immediately.
Best Gourmet Cupcake Recipe
Ingredients
- 110 g of melted butter
- 130 g of granulated sugar
- 3 eggs
- 1/2 vanilla bean
- the grated zest of 1/2 untreated lemon
- 60 ml of whole milk
- 200 g of flour 00
- 1 1/2 tsp baking powder for cakes
For frosting
- 300 g of powdered sugar
- 150 g of soft butter
- 1/2 vanilla bean
- 1 tablespoon of milk
Instructions
- In a bowl beat the butter with an electric whisk together with the sugar until the mixture is light and fluffy. Add the eggs, one by one,the grated lemon zest, the vanilla seeds and the milk. Continue to beat and stir in the sifted flour and baking powder. Turn until combined.
- Pour the mixture into 12 buttered and floured muffin molds filling them 3/4 full. Bake for 20-25 minutes at 180 °, checking the cooking with a toothpick. Let them cool completely before glazing.
- Now prepare the frosting in a bowl, beat the soft butterwith an electric mixer at medium speed together with half the icing sugar, thevanilla seeds and the milk. Continue to whip adding little by little the remaining icing sugar. You will need to get a smooth and thick cream.
- Transfer the icing into a pastry bag with a 15 mm star nozzle and decorate the cupcakes. Serve immediately.
