Vanilla Cupcake

Ingredients

Cupcakes

Vanilla Buttercream Frosting

  • 7 ounces cream cheese
  • 3 1/2 ounces unsalted butter, softened
  • 6 cups golden confectioners’ sugar (also known as golden icing sugar in the UK)
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Directions

Preheat the oven to 350°F, fan 320°F, gas mark 4. Using either an electric mixer or mixing bowl and whisk, beat the butter and golden caster sugar together until pale and fluffy, then whisk in the vanilla extract or bean paste. Reduce the whisk speed and slowly add the eggs, along with a tablespoon of the flour to prevent it from curdling.

Once combined, add the remaining flour. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch. Leave the cakes to cool a little on a wire rack then add some sugar syrup to the top of each one.

Once completely cooled, remove from the tins. To ice, put the cream cheese, butter, vanilla and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly.

Vanilla sugar syrup recipe

Place 1/4 cup superfine sugar in a pan with 4 tablespoons of water. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool, stir in 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract.

Cupcakes:

 

Vanilla buttercream frosting:

  • 200 grams cream cheese
  • 100 grams unsalted butter, softened
  • 600 grams golden confectioners’ sugar (also known as golden icing sugar in the UK)
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Directions

Preheat the oven to 180°C, fan 160°C, gas mark 4. Using either an electric mixer or mixing bowl and whisk, beat the butter and golden caster sugar together until pale and fluffy, then whisk in the vanilla extract or bean paste. Reduce the whisk speed and slowly add the eggs, along with a tablespoon of the flour to prevent it from curdling.

Once combined, add the remaining flour. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch. Leave the cakes to cool a little on a wire rack then add some sugar syrup to the top of each one.

Once completely cooled, remove from the tins. To ice, put the cream cheese, butter, vanilla and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly.

Vanilla sugar syrup recipe

Place 55 grams superfine sugar in a pan with 4 tablespoons of water. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool, stir in 1 teaspoon Nielsen-Massey Vanilla Extract.

  • Nielsen-Massey time icon

    25 minprep

  • Nielsen-Massey time icon

    25 mincook

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste

Madagascar Bourbon Pure Vanilla Extract