|A sinful affair - The Ultimate Vanilla Cupcake + Heavenly Chocolate Buttercream Frosting|
(adopted from www.cupcakeproject.com)
Yield: 18 Cupcakes
1 cup (225gm) Caster Sugar
1 Vanilla Bean
1 3/4 Cup (175gm) All Purpose Flour (the original recipe uses Cake Flour)
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/4 Cup Unsalted Butter (room temperature)
2 Large Eggs (room temperature)
1/3 Cup Sour Cream
1/3 Cup Corn Oil (original recipe uses Canola/Vegetable Oil)
1 T Vanilla Extract
2/3 Cup (160ml) Full Cream Milk
In a bowl, mix sugar and vanilla beans. Apply pressure by using back of the spoon, the de-clump the vanilla beans into the sugar. It releases more flavour to the sugar.
In mixing bowl, mix flour, baking powder, baking soda and salt together. Add on the vanilla infused sugar into the mixing bowl as well.
Then, add on butter into the mixing bowl and mix on slow to medium speed until the ingredients mix well and become fine crumbs.
On other bowl, whisk eggs, sour cream, oil and vanilla extract together.
Add the egg mixture into the mixing bowl and mix at medium speed until it combines together.
Lastly, add the milk into the mixture and mix it again. Now you're ready to scoop your mixture into the cupcake liners.
Bake for about 14 minutes at 170oC. Check upon your cupcake and do toothpick test. If the toothpick comes out clean, your cupcake is ready to be transferred to cooling rack. Wait for it to cool before your apply your favourite frosting. Easy, right?
250gm Unsalted Butter (room temperature)
1 1/2 Cup Icing Sugar
1 Cocoa Powder (I use Van Houten)
Mix all the ingredients from slow-medium speed until it smooths and creamy. The frosting is ready to garnish the cupcakes.
Good luck folks!