Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vanilla sponge cupcake with italian buttercream frosting. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
A real buttercream frosting takes little time to make, can be tinted with food coloring (use paste or gel, not liquid food color), and will hold up to one week if tightly covered and refrigerated. Use a real vanilla; imitations are not recommended. If you can find a vanilla bean paste it's well worth the investment.
Vanilla Sponge Cupcake with Italian Buttercream Frosting is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Vanilla Sponge Cupcake with Italian Buttercream Frosting is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can have vanilla sponge cupcake with italian buttercream frosting using 15 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Vanilla Sponge Cupcake with Italian Buttercream Frosting:
- Make ready 115 gms all purpose flour (For the cake)
- Get 115 gms sugar
- Take 115 gms butter
- Take 2 eggs
- Take 1/2 teaspoon baking powder
- Make ready 1 teaspoon vanilla extract
- Get 2 tablespoon milk
- Prepare 2 egg whites (For Italian Buttercream Frosting)
- Make ready 3/4 cup sugar
- Prepare 1 pinch salt
- Prepare 200 gms unsalted butter
- Make ready 1/4 teaspoon vanilla extract
- Take 50 ml water
- Get 2 pinch cream of tartar
- Get 2-3 drops pink gel
How to Make Vanilla Buttercream Frosting. This frosting is an American buttercream, which means that it is made by mixing powdered sugar and butter; French, Swiss, or Italian meringue frostings all use eggs. The latter frosting styles end up being incredibly fluffy and not quite as sweet as American. What Do You Frost This Vanilla Sponge Cake With?
Instructions 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.
Once the cakes are cooled, it's time to frost. First you want to level off the top of the cakes if you need to. My Italian merengue buttercream turned into a sloppy mess when I added the reduced strawberry purée, but nothing could ruin this cake. The "buttercream" frosting is easy to whip up, and tastes just like the original even though it contains no refined sugar or dairy. No matter what time of year it is, I think we can all agree a classic vanilla cupcake with vanilla buttercream is a mighty special thing.
So that is going to wrap this up with this exceptional food vanilla sponge cupcake with italian buttercream frosting recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
