Classic Vanilla Cupcakes with Turquoise Buttercream Icing & Sprinkles.❤

I’m always continously begged by my friends at school to bake for them cupcakes or any other sweet treats. So one night I got in the mood to do so and quickly baked a classic batch of vanilla cupcakes but added my own twist by using my favorite color turquoise in the buttercream icing. And also giving it a cute, childish look by decorating with sprinkles.

To be honest it takes quite awhile to ice the cupcakes so if you’re in a rush then its fine to just scoop some icing on and smear it with a spoon. Remember its not always about how the food looks but rather about how it tastes!

Good luck with this recipe, and if any of you guys are trying out any of my recipes at home and want to share some of the food pictures with me, please do so by emailing sabeharb@gmail.com and your pics could be posted on the blog!

Happy Baking 🙂

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RECIPE::

Makes about 24 cupcakes.

Ingredients:

Cupcake batter:
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk

Icing:
250grams unsalted butter at room temp.
5 to 7 tbls icing sugar
3tbls milk
Any food coloring of your choice.
*if you would like a turquoise color, mix a drop or 2 normal sky blue food coloring and wait till the mixture turns light blue/turquoise in color.

Method:

Preheat oven to 180°C. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in the vanilla essence.

Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl making sure that everything is well incorporated.

Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack and let it cool for 10 to 15 minutes.

To make the icing you cream butter and icing together till light, fluffy and well incorporated. Then add the milk and food coloring. Do not overbeat, maximum beating time should be 5 minutes. Once its done wait for cupcakes to completely cool and ice and decorate however you desire. It is very important that you do not ice the cupcakes when it is still hot as the buttercream will melt.

Enjoy 💋

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