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Add a photoTry my delicious and easy cupcake recipe.
Ingredientes
- FOR THE CUPCAKES:
- 3-⅝ ounces, weight Cake Flour, Sifted
- 1 teaspoon Baking Powder
- 1-⅞ ounces, weight Butter
- 4 whole Eggs, Separated
- 5-⅓ ounces, weight Sugar
- 1 teaspoon Vanilla
- _____
- FOR THE BUTTERCREAM:
- 4-½ ounces, weight Butter
- ½ pounds, ⅞ ounces, weight Icing Sugar
- 1 Tablespoon Milk
- 1 teaspoon Vanilla
- 1 drop Food Coloring Pink
Direcciones
- Sift the flour and baking powder three times. Set aside.
- Melt the butter in a small pan over low heat. Once it’s melted remove from heat and let cool.
- Separate the egg whites and yolks. Beat egg whites until they become white and frothy. Add sugar to the whites, little by little and continue beating until sugar dissolves.
- Next add the egg yolks to the egg white mixture and beat about 5 minutes. After that, add in the dry ingredients, melted butter, and vanilla. Mix well using a rubber spatula.
- After that take a 12-count cupcake pan or 12 square molds (which I used – rough size should be 2 1/2 x 2 inch) and then line with oiled or baking sprayed parchment paper. Place molds on a baking tray. Pour batter into boxes (or your cupcake pan). Fill to about 2/3 full. Don’t over fill.
- Bake at 180C degrees for about 20 minutes. Cupcakes are ready when the top springs back when you touch it with your finger.
- Remove the cupcakes from the oven and let cool .
- Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar and milk, beating constantly until combined. Add vanilla and food coloring. Mix well.
- Next take a cupcake. Make a hole in the top of the cake. I used a sharp pastry tip to make a hole top of each cup cake. Put the buttercream in a pastry bag with a piping tip and pipe the buttercream into the holes in each cupcake.
- Serve and enjoy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 12g | |
| Recipe makes 16 servings | |
| Calories 18 | |
| Calories from Fat 10 | 56% |
| Total Fat 1.12g | 1% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 94mg | 4% |
| Potassium 17mg | 0% |
| Total Carbs 0.19g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.2g | 0% |
| Protein 1.41g | 2% |
