Vanilla Cupcake

Ingredients

• Granulated Sugar1 cup (200 g)
• Unsalted Butter1.5 cup (300 g)
• Egg2 count (110 g)
• Whole Milk2/3 cup (161 ml)
• Vanilla Extract2.5 teaspoon (13 g)
• Baking Powder1.5 teaspoon (5 g)
• Powdered Sugar1 cup (200 g)
• Sprinkles1 tablespoon (20 g)
• Flour1.5 cup (180 g)

Instructions

1. 1

   Step 1

   For this recipe you need a cupcake pan and liners. You also need to set aside 2/3 of the unsalted butter and 1/2 of the vanilla extract for the buttercream.

2. 2

   Step 2

   In a bowl, sift the flour, salt and baking powder. Mix and set aside.

3. 3

   Step 3

   Beat butter and sugar at medium speed for 5 minutes.

4. 4

   Step 4

   Add the eggs one by one and beat.

5. 5

   Step 5

   Lower the mixer speed and add the flour gradually.

6. 6

   Step 6

   Mix the vanilla with the milk and add to the mixer. Beat until everything is combined.

7. 7

   Step 7

   Place the liners in the cupcake pan and fill approximately 2/3 of the cup. Bake at 356 °F (180 °C) for 20 minutes. Let it cool and decorate.

8. 8

   Step 8

   Meanwhile, beat the butter set aside at room temperature, then add the sifted powdered sugar and continue beating.

9. 9

   Step 9

   Add the vanilla extract and beat for 5 minutes at low speed until everything is combined.

10. 10

    Step 10

    Place the buttercream in a piping bag and decorate the cupcakes. Cover the cupcake in sprinkles.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Vanilla Cupcake can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.