A post by Crumble Season
Photo: Prerna Jaddwani · CC BY-SA 4.0
About this photo & recipe
Vanilla cupcakes with buttercream frosting.JPG. Resized and converted to WebP; no AI alteration of the photograph. Photo used as decorating inspiration; the original photographer did not make or endorse this AI-assisted recipe. Recipe in development, not kitchen-tested.
Vanilla Cupcakes with Coral Rosette Buttercream129 min · 12 cupcakes · Recipe card
Ingredients
- For the cupcakes: 180 g all-purpose flour
- 150 g granulated sugar
- 6 g baking powder
- 2 g fine salt
- 110 g unsalted butter, softened
- 2 large eggs (about 100 g without shells), at room temperature
- 8 g vanilla extract
- 120 g whole milk, at room temperature
- For the buttercream: 200 g unsalted butter, softened
- 360 g powdered sugar, sifted
- 30 g whole milk, plus up to 10 g more if needed
- 5 g vanilla extract
- A small amount of coral-pink gel food coloring
- 3 g fine sugar sprinkles
Let’s make it
- Heat the oven to 175°C (350°F). Line a standard 12-cup muffin pan with paper liners.
- Whisk the flour, granulated sugar, baking powder, and salt in a bowl. In a second bowl, beat the softened butter until smooth, then beat in the eggs one at a time and mix in the vanilla.
- Add the dry mixture to the butter mixture in two additions, alternating with the milk. Mix just until no dry streaks remain; avoid overmixing.
- Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 17–20 minutes, until the tops are lightly golden and spring back when gently pressed; a tester in the center should come out clean.
- Let the cupcakes rest in the pan for 5 minutes, then move them to a rack and cool completely, about 45–60 minutes.
- For the buttercream, beat the softened butter until creamy and pale, about 3 minutes. Gradually beat in the powdered sugar, then add the milk and vanilla. Beat until fluffy; add a little more milk if needed for smooth piping. Tint with a small amount of coral-pink gel coloring, mixing until the color is even.
- Fit a piping bag with a large open-star tip and fill it with buttercream. Starting at the outer edge of each cooled cupcake, pipe a continuous spiral inward and upward to form a rosette. Finish with a light scattering of fine sugar sprinkles.
Kitchen notes
This is an AI-assisted recipe in development, not kitchen-tested; the photo is decorating inspiration rather than the tested result. Store covered in a cool place for up to 1 day, or refrigerate for up to 4 days; bring to room temperature before serving. Contains wheat, eggs, and dairy.
Recipe in development · not kitchen-tested.
Open full post