September 19, 2014
Vanilla cupcakes with baby blue buttercream frosting

Vanilla cupcakes with baby blue buttercream frosting

Baking vanilla cupcakes tonight, but the challenge is to actually get a nice dome and no flat cupcakes.
Sometimes that happens and you just get disappointed. What have I done wrong?
There is no real answer to it, unfortunately. It is either your baking temperature, or you might have opened the oven which can cause flat cupcakes as well.

On www.cakejournal.com I found a great post from Louise about domed vanilla cupcakes.

See here:
http://www.cakejournal.com/archives/cupcake-decorating-part-2

I thought, let’s give it a try, these look delicious and the recipe is real easy as well, it is adapted from Joy of Baking.

Here are the recipes:

  • Prep Time 10 minutes
  • Cook Time 17-20 minutes
  • Difficulty Easy

For the cupcake batter:

  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 2/3 cup (130 grams) granulated white sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • zest of 1 large lemon (outer yellow skin)
  • 1 1/2 cups (195 grams) all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60 ml) milk

 

  • 1. Warm up the milk and butter, set aside when butter melted.
  • 2. Now start to whisk the eggs, the sugar and vanilla until well blended and creamy. Do not whisk too long though.
  • 3. Add and mix the milk and butter mixture.
  • 4. Add the dry ingrediens and mix it all just until smooth and creamy.

Louise’ advice to put the batter into a pitcher is really great, I mostly do that with batters that are more liquid than others.
Now fill your cupcake baking cups a little more than 3/4 full. This way you get these nice domes :-)
Put the cupcake pan in the middle of your oven and bake for approx. 17-20mins (or until a toothpick comes out clean).

This is the outcome, just like Louise “promised”. It can turn out different of course, but luckily, I had a great outcome.

For the Frosting: (makes about 12 cupcakes)

  • 2 cups sifted confectioners sugar (icing or powdered)
  • 1/2 cup unsalted butter (room temperature)
  • 4 oz cream cheese
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk
  • If desired: Food coloring
  • 1. In an electric mixer or with your hand mixer, cream the butter until it is very smooth and fluffy.
  • 2. Now, add the vanilla extract. On low speed, gradually beat in the icing sugar. Don’t forget to scrape down the sides of the bowl.
  • 3. Now add the cream cheese and beat on high speed until your frosting is all light and fluffy. (3mins) – I would suggest to give it a taste, if the frosting is still too sweet for you, then the milk comes into play. Gradually add milk, bit by bit, beat the frosting and taste again. Make sure it does not become too soft and runny because you still want to frost your marshmallows – so it has to have a good consistency (not too thin!)
  • 4. If your frosting is too runny, just add in a little bit more icing sugar. If you like the taste and consistency, tint your frosting with your desired food coloring. I usually use brands such as Wilton, Americolor or Sugarflair.
  • Now fill your piping bag with your frosting and frost nice swirls on top of your cupcakes.

This frosting is really great!

Happy baking !!

About niner bakes

Hi I'm niner - I blog about cake pops, cupcakes & super healthy things: green smoothies, matcha, super foods & more! Welcome to my blog, I am thrilled you're here :)

22 comments

  1. boah sieht das hamma aus!!! zum glück habe ich eins abgekriegt:)
    da hast du echt mal gezeigt was ne 9erbäckerin drauf hat!!
    gebe es ein “mag ich” button würde ich zum ersten mal drauf drücken.

  2. boah sieht das hamma aus!!! zum glück habe ich eins abgekriegt:)
    da hast du echt mal gezeigt was ne 9erbäckerin drauf hat!!
    gebe es ein “mag ich” button würde ich zum ersten mal drauf drücken.

  3. Bei wie viel grad muss ich die backen ??

  4. What a beautiful blog!!!
    Want to make those cupcakes for my daughter birthday party.
    Is it possible to frost and refrigerate the cupcake 3-4 hours before serving, without it break down/damaged?

  5. Hi, hab mal dieses topping probiert … Entweder hab ich was falsch gemacht oder es ist für meinen Geschmack zu süß. Kann ich einfach weniger Puderzucker reinmachen oder was kann ich anders machen.

    • Hallo Nikoletta,
      ich habe gestern das Rezept überarbeitet und mehr Informationen dazu geschrieben. Schau doch nochmal rein, ich denke das wir dir weiterhelfen.
      Falls nicht: Mailst du mich nochmal an =)
      Viele Grüße!
      niner

      • Danke das probier ich gleich mal aus :-) Wenn ich das richtig gerechnet habe sind 4Oz = 119g Frischkäse oder? Leider ist deine änderung nur auf der englischen Seite zu sehen. Danke schon mal vorab.
        Viele Grüße Nikoletta

        • Hi Nikoletta,
          leere mal deinen Cache des Browsers, das müsste da stehen (1 Packung Frischkäse (176g), z.B. Philadelphia Doppelrahmstufe)
          Hoffe du kannst es nun sehen?
          Liebsten Gruß an Dich und viel Erfolg, hoffe es klappt =)
          niner

  6. Do You Have To Put The Cream Cheese Please Can You Let Me Know Before Tuesday

    Thanxx

  7. omg i love the buttercream recipe…it worked well with my chocolate pound cake for my son’s 4th birthday…thanks!!

  8. Hi, how do you make the icing baby blue?

  9. I just made the buttercream frosting. Oh my goodness is it to die for! I didn’t even have to add the cream cheese to it because I loved the flavor of it so much! Definitely going to use it in the future again! Thank you!

  10. hi niner.i love to bake cakes and especially cupcakes.but i dont know how to make whipcream which is made by eggs

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