Vanilla Buttermilk Cupcakes with Chocolate Spread Frosting
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 14
Ingredients
1 1/2cupscake flour(if you can't find cake flour - we don't get it in the UK - then measure out a cup of flour and then put 2tbsp back into the bag and replace with 2tbsp cornflour for the 1/2 cup measure the flour out and then take 1tbsp of flour out and replace with cornflour)
2tspbaking powder
1stick (113g) butter,at room temp
1cupcaster sugar
Seeds of 1 vanilla pod or 2tsp vanilla extract
2eggs
1/2cupplus 2tbsp buttermilk,well shaken
Ingredients for the frosting:
2 1/2sticks (280g) unsalted butter,at room temperature
2 1/2cupssifted icing sugar
1/4cupcocoa powder
3/4cupchocolate spread
2tspvanilla extract
Pinch of salt
1tbspmilk
Instructions
Preheat oven to 180 degrees C and line 2 cupcake trays, you'll only need 2 liners in the second cupcake tray.
Sift the dry ingredients together into a medium sized bowl. If you are using plain flour with cornflour to make your own cake flour then you should sift the flours together at least twice. Leave to one side.
Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
Add in the eggs and either the vanilla seeds or 2tsp vanilla.
Mix until light and smooth, about 1 minute on med-high speed.
Add in the buttermilk and mix, at this stage it may curdle, but don't worry it will be fine when you add in the flour.
Add in the dry ingredients and mix until well combined and smooth, about 1 minute on med-high speed.
Divide the batter between the cupcake cases, about 3/4 full.
Place in the oven for 20-25 minutes until risen, very lightly golden and an inserted skewer comes out clean.
Leave to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, it's time to frost! This recipe make enough to pipe the cupcakes generously. If you are spooning the frosting on, you'll want to halve the recipe.
Place the butter, icing sugar, cocoa powder and chocolate spread into a large bowl. Starting on a low speed (to avoid the dreaded icing sugar cloud) begin to mix the frosting together. As it started to combine, turn up the speed to med-high and beat until light and fluffy. Add in the vanilla and pinch of salt and mix until well combined. If required, add in 1tbsp of milk and mix until well combined. (You may need more milk, but don't go too runny, you want quite a stiff icing to hold the shape of your piping tip, but it needs to be loose enough to pipe)
Fill a piping bag halfway and frost as desired. If not piping, spoon frosting on and smooth.
Cupcakes will keep in an airtight container in the fridge for 3 days.
Notes
Recipe for the cupcakes adapted from Sky High by Alisa Huntsman Recipe for the frosting by Annie