Vanilla Cupcakes and Whipped Vanilla Bean Buttercream Frosting

Serves 24

These are the best vanilla cupcakes and the frosting is truly delicious.  Together, they make a yummy and absolutely fantastic combination.  The cupcakes are soft and crumby, yet very satisfying.  The whipped vanilla bean frosting is not just fluffy and smooth, but so flavourful because of the vanilla bean paste.  Together, they might just stop you from complaining that vanilla cupcakes are plain and boring!  Let’s get started.

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Vanilla Cupcakes and Whipped Vanilla Bean Buttercream Frosting – Recipe

Ingredients

Vanilla Cupcakes

  • 3 cups cake flour, sifted
  • 2 cups sugar
  • ¾ Tbsp. baking powder
  • ½ tsp. salt
  • 4 eggs
  • ¾ cup canola oil
  • 1 cup buttermilk
  • 1 Tbsp. vanilla bean paste

Whipped Vanilla Bean Buttercream Frosting

  • 1 cup unsalted butter, room temperature
  • Pinch of salt
  • 1 Tbsp. vanilla bean paste
  • 2 ½ cups icing sugar, sifted (more as necessary depending on how stiff you want your icing)
  • 2 Tbsp. milk (optional)

Instructions

Vanilla Cupcakes

  1. Preheat the oven to 350 °F and line two cupcake pans with cupcake liners and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer) add all the dry ingredients and mix on low speed until well combined.
  3. Add the eggs and mix until just incorporated and add the rest of the ingredients and mix on low speed until combined. Turn speed to medium and beat for 2 – 4 minutes until light and smooth.
  4. Spoon mixture into each cupcake liner until about half full and bake for 22 minutes or until a toothpick inserted into the centre of a cupcake comes out clean. Remove from oven and leave in the pan for 5 minutes and then take out and let cool.

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Whipped Vanilla Bean Buttercream Frosting

  1. Add butter and salt into the bowl of a stand mixer fitted with the whisk attachment (or large bowl if using a hand mixer) and whisk on medium low until pale and fluffy, 2 minutes.
  2. Add vanilla bean paste and continue to whisk for another minute.
  3. Sift in icing sugar half a cup at a time and whisk on low speed until incorporated. Turn up speed to medium and whip until smooth, fluffy and light.
  4. Add milk (if using) or more sugar as necessary to achieved desired consistency and whip on medium-high speed for another minute. I like to add a little bit of milk because I find that it makes everything even creamier and this is a medium consistency frosting which is great for cupcakes so I don`t add extra sugar.

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Pipe onto cooled cupcakes and enjoy.  If you like cupcakes you’ll also like Falooda Cupcakes and for vegetarians try the Eggless Chocolate Malt (Milo) Cupcakes.

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Falooda Cupcakes with Condensed Milk Buttercream Frosting – Shortcut Version and Antique Rose Design

Serves 18

I made the ‘from scratch’ version of these amazing, seductive, decadent and tantalizingly aromatic cupcakes for a birthday party, but the shortcut version – using boxed cake mix – is almost as good and only takes a fraction of the amount of time to make!  Falooda is a popular milkshake/float type drink enjoyed throughout South Asia.  Rose syrup (made with distilled rose water and sugar) and milk form the base of the falooda, which is topped with a scoop of kulfi ice cream, cooked sev (vermicelli) and basil seeds.

The concept – and the amazing flavour – of the falooda is made solid in the form of these easy and quick to make, but delicious cupcakes.  The rose syrup is such a unique ingredient and imparts a very distinct and inviting favour and taste that it’s used to flavour and tint both the cupcakes and the frosting.  The frosting for these beautiful pink falooda cupcakes is a simple buttercream enhanced with rose syrup and condensed milk.  These two ingredients are what give these cupcakes their falooda flavour.  You won’t even be able to tell it’s made from a packaged cake mix! Let’s get started.

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Falooda Cupcakes with Condensed Milk Buttercream Frosting – Recipe

Ingredients

For the Cupcakes

  • 1 Package of yellow or white cake mix
  • 3 eggs, or per package instructions
  • ½ cup milk, or per package instructions
  • 1/3 cup oil, or per package instructions
  • 2 – 3 Tbsp. rose syrup or roohafza

For the Condensed Milk Buttercream Frosting

  • 2 sticks butter at room temperature (1 cup)
  • 1 ½ – 2 cups icing sugar, sifted
  • 2 Tbsp. condensed milk
  • 1 Tbsp. rose syrup or roohafza (for colour and flavour)
  • Pinch of salt

Instructions

  1. Place an oven rack in the middle position and preheat oven to 325 degrees or per package instructions.  To make the cupcakes, add all ingredients in the cupcakes sections into the bowl of a stand mixer fitted with the beater attachment.  Beat starting at low speed and gradually bringing up the speed to medium-high for occasionally scraping down the sides, 2 – 3 minutes.  You may need to whisk longer if using a handheld mixer or egg beater.
  2. Line cupcake or muffin pan(s) with cupcake liners.  Fill each halfway with cupcake mixture and bake in preheated oven for 20 – 25 minutes or until a toothpick inserted into a cupcake comes out clean.  Remove cupcakes from the pan and let cool completely prior to frosting.
  3. To make frosting, add butter into the bowl of a stand mixer fitted with the whisk attachment.  Whisk on medium high speed until butter is pale and fluffy, 3 – 5 minutes.
  4. Turn speed to low and sift in icing sugar a little bit at a time until incorporated into butter.  Add the condensed milk, rose syrup or roohafza and salt.
  5. Turn up speed to medium high and whisk until frosting is smooth, light, fluffy and does not fall off the whisk attachment when held up, 2 – 3 minutes.  If frosting is too runny add more icing sugar and if frosting is too stiff add more condensed milk and whisk until smooth.
  6. If you made frosting prior to the cupcakes cooling or made it ahead of time, keep in the fridge – covered – until ready to use.  Bring back to room temperature and whisk until smooth.  Otherwise, pipe frosting onto the cupcake using a nozzle and piping bag or with a sturdy bag with the corner snipped off.

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This is a great cupcake for parties and special occasions, but because it’s easy and fast to make you can enjoy it anytime as well.  Frost on an antique rose on top of the cupcake for that extra special and unbelievable beautiful effect.  Try it and its enticing aroma, decadent flavour and high delicious factor will hook you.

Eggless Chocolate Malt (Milo) Cupcakes (The Best)

Serves 24

These cupcakes taste so balanced, so nuanced and so amazingly delicious and satisfying that you’ll never even be able to tell that these are eggless.  That’s what makes this the best.  It’s a malted milkshake in cupcake form.  The malted milk powder in combination with the cocoa powder make this recipe very robust in flavour, but still remains so moist and soft and delicate in texture. It’s the perfect combination of taste and texture and all in small delectable packages!  Let’s get started.

Eggless Chocolate Malt (Milo) Cupcakes

Eggless Chocolate Malt (Milo) Cupcakes – Recipe

Adapted from Chow

Ingredients

  • 2 cups malted milk powder, sifted (use chocolate malt powder like Milo)
  • 1 2/3 cups all-purpose flour, sifted
  • 2 Tbsp. cocoa powder
  • 1 ½ tsp. baking soda
  • ½ tsp. salt
  • 1 1/3 cups sugar
  • 3/4 cup yogurt, plain
  • 2/3 cup vegetable oil
  • 2 tsp. vanilla extract
  • 1 cup milk
  • 1 batch condensed milk buttercream, to frost (or other sweet icing of choice)

Instructions

  1. Preheat oven to 325 degrees and line two 12 cup muffin tins with cupcake liners.
  2. Add first 5 ingredients into bowl and mix until well combined and free of any lumps.  Set aside.
  3. In the bowl of a stand mixer (using paddle attachment) or large bowl if using an egg beater, add sugar, yogurt, oil and vanilla extract and beat on low until well combined and smooth.
  4. Add a third of the flour mixture and third of the milk and continue to beat on low until well combined.  Repeat until all the flour mixture and milk are used up.
  5. Increase speed to medium and beat until smooth, 2 minutes.
  6. Ladle batter into each cupcake liner until about 2/3 full.  Transfer to preheated oven and bake for 25 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.

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To serve, let cupcakes cool and then remove them from muffin tin.  Frost with condensed milk buttercream and enjoy.   Easy, quick, eggless chocolate malt (Milo) cupcakes are ready.  You won’t be able to resist these little tasty treats.

Condensed Milk Buttercream Frosting

Serves 10 (cake) or serves 24 (cupcakes)

This recipe makes 5 cups of frosting, which will generously frost a 10” wide, 4” tall round cake or 24 cupcakes.  That is, if you don’t eat it all before you can get it onto the cake!  Buttercream is usually the staple frosting for many bakers.  It’s sweet, rich and creamy and is one of the most perfect accompaniments to any type of cake.  This condensed milk version takes it to the next level of delicious.  I have to try very hard not to lick it right off the whisk.  Let’s get started.

Condensed Milk Buttercream Frosting

Chocolate cake covered in condensed milk buttercream frosting, speckled in gold and topped with plumerias.

Condensed Milk Buttercream Frosting – Recipe

Ingredients

  • 2 cups unsalted butter, slightly colder than room temperature
  • 4 cups confectioners (powdered) sugar, plus 1 cup in case butter is too soft
  • 2 tsp. clear vanilla extract*
  • ¼ cup condensed milk

*I use clear vanilla extract so it doesn’t alter the colour.  If that’s not a consideration then use regular vanilla extract.

Instructions

  1. Beat butter with paddle attachment of mixer or egg beater until pliable, 1 to 2 minutes.
  2. Keeping the mixer or egg beater on low speed, sift in powdered sugar a little bit at a time until well incorporated.
  3. Turn up speed to medium and add vanilla extract and condensed milk and beat until well blended and free of lumps.  Add more sugar if buttercream is too soft or more condensed milk if too stiff until desired spreadable consistency is reached.
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Chocolate cake covered in condensed milk buttercream frosting, speckled in gold and topped with plumerias.

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Chocolate cake covered in condensed milk buttercream frosting, speckled in gold and topped with plumerias.

This is my favourite buttercream and goes amazingly well with almost any kind of cake including plain vanilla, chocolate, malt and eggless spiced cake.

Information:

  1. I prefer this without salt, but if you find the frosting too sweet, add a little bit of salt until desired taste is achieved.
  2. Butter should be slightly cool, but not cold in order to make the prefect buttercream frosting.  If your butter is at room temperature, put in the freezer for a couple of minutes before using.
  3. If your butter is too cold, put half of it in the microwave and heat it for a few seconds at a time until pliable, but not runny.
  4. If your butter is too soft, you’ll need to add more powdered sugar to get the right consistency.  Keep another cup of powdered sugar on hand just in case.
  5. I find it best to sift the powdered sugar right into the butter instead of sifting it beforehand as you could create inconsistences in the transfer process.
  6. Keep buttercream slightly stiff for spreading on cakes and slightly soft for piping on cupcakes.