I wanted to make simple vanilla cupcakes, not so sweet, and a lemon buttercream so I could place the Edible Wafer paper on top.
|A photo of the table. By Viclic|
I did some research around the Google world and found some recipes, added a pinch of this and a bunch of that, and came out with a perfect, not so sweet, probably super adjustable for any flavour cupcake recipe with Lemon buttercream.
Here we go:
For 12 to 14 Cupcakes
1 1/4 cups of cake flour* (Or regular flour, but cake flour will work better)
Please see bottom of page for cake flour instructions
3/4 cup sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs at room temperature (Not straight from fridge)
1 1/2 tsp pure vanilla extract
1/2 cup vegetable oil (or any other oil but be aware of the taste)
1/2 cup buttermilk
Please see bottom of page for buttermilk instructions
1 - Pre heat oven to 180º and line up your muffin tray.
2 - In a bowl (not your mixer bowl) mix up flour, baking powder, baking soda and salt and set aside.
|me sifting the cake flour.|
4 - Add the sugar and continue mixing for another 30 to 40 seconds.
5 - Add Oil and vanilla flavour and mix it well, for around a minute or so on medium high speed.
6 - If you are using a stand mixer, change your attachment to a flat beater, and add flour and milk in batches, alternating flour and milk. Mix it on slow, or folding, just until incorporate.
8 - I used a cake batter dispenser to fill my cupcake tin, but you can do it anyway you want.
Bake it for around 13 minutes given or take (Check at 11 minutes cause ovens vary quite a bit).
If you need to make your own cake flour replace 2 tbsp of corn flour for every cup of flour:
Measure a cup of flour
take 2 tbsp of the flour out (Or back to the flour package)
add 2 tbsp of corn flour
sift 2 or 3 times to make sure its well mixed.
Adjust measurements as per your needs. i.e. for 1 1/4 cup of flours as used in this recipe you would replace 2tbsp plus 1 tsp.
If you need to make your own buttermilk add 1 tsp of lemon juice to a cup, and fill it up with milk. let it rest for 5 minutes before using.
Adjust measurement as per your needs i.e. for 1/2 cup of milk as used in this recipe, add only 1/2 tsp of lemon juice.
You can also use white vinegar, but I prefer the subtle lemon flavour and also it's a bit more natural.
For the buttercream I used the recipe from Savory sweet life. But I used lemon juice instead of vanilla, and adjusted milk as needed.
So much fun tasting buttercream at 8 am in the morning.