Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, vanilla sponge cupcake with italian buttercream frosting. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Vanilla Sponge Cupcake with Italian Buttercream Frosting is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Vanilla Sponge Cupcake with Italian Buttercream Frosting is something that I’ve loved my whole life. They are nice and they look fantastic.
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To begin with this particular recipe, we have to prepare a few ingredients. You can cook vanilla sponge cupcake with italian buttercream frosting using 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Vanilla Sponge Cupcake with Italian Buttercream Frosting:
- Take 115 gms all purpose flour (For the cake)
- Get 115 gms sugar
- Prepare 115 gms butter
- Get 2 eggs
- Make ready 1/2 teaspoon baking powder
- Make ready 1 teaspoon vanilla extract
- Take 2 tablespoon milk
- Get 2 egg whites (For Italian Buttercream Frosting)
- Make ready 3/4 cup sugar
- Take 1 pinch salt
- Get 200 gms unsalted butter
- Prepare 1/4 teaspoon vanilla extract
- Make ready 50 ml water
- Get 2 pinch cream of tartar
- Prepare 2-3 drops pink gel
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Steps to make Vanilla Sponge Cupcake with Italian Buttercream Frosting:
- Sift all purpose flour and baking powder twice.
- Whisk eggs very light and frothy.
- Add the beaten egg to the cream mixture little by little and continue creaming.
- Fold in flour. If the cake batter is thick,add milk until the mixture comes to a dropping consistency.
- Fill in the paper cups and bake in the preheated oven at 400 degree Fahrenheit for 10 to 15 minutes. Cupcakes are ready.Let it cool before frosting.
- Method for making Italian Buttercream Frosting….Beat egg whites,cream of tartar, salt and half the sugar little by little until soft peaks form.
- In a heavy bottomed pan add remaining sugar and water and place on a medium low heat. Stir until it dissolve well.
- The sugar syrup has to be 230 degree Fahrenheit (I used digital sugar thermometer). Switch off the flame and slowly pour into the egg white mixture. Whisk the mixture until it's cool.
- Add room temperature butter one teaspoon at a time, vanilla extract, little pink gel and whisk again.Beat until butter is combined and mixture reached silky consistency. Italian Buttercream Frosting is ready to frost cooled cupcakes.
- Fill the buttercream in a piping bag and frost cooled Vanilla sponge cupcake.
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So that is going to wrap it up with this special food vanilla sponge cupcake with italian buttercream frosting recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
