Hi, I am Clara. Today, we’re going to make vanilla sponge cupcake with italian buttercream frosting recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Vanilla Sponge Cupcake with Italian Buttercream Frosting Recipe
Vanilla Sponge Cupcake with Italian Buttercream Frosting is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Vanilla Sponge Cupcake with Italian Buttercream Frosting is something which I have loved my entire life. They’re fine and they look wonderful.
To bewith this particular recipe, we must first prepare a few ingredients. You can cook vanilla sponge cupcake with italian buttercream frosting using 15 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Vanilla Sponge Cupcake with Italian Buttercream Frosting:
- Take 115 gms all purpose flour (For the cake)
- Take 115 gms sugar
- Make ready 115 gms butter
- Get 2 eggs
- Take 1/2 teaspoon baking powder
- Take 1 teaspoon vanilla extract
- Prepare 2 tablespoon milk
- Prepare 2 egg whites (For Italian Buttercream Frosting)
- Take 3/4 cup sugar
- Prepare 1 pinch salt
- Prepare 200 gms unsalted butter
- Prepare 1/4 teaspoon vanilla extract
- Prepare 50 ml water
- Get 2 pinch cream of tartar
- Take 2-3 drops pink gel
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.
So that is going to wrap it up with this distinctive dish vanilla sponge cupcake with italian buttercream frosting recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
