Homemade Buttecream Cupcake
Submitted by stelladias77
Light sponge cupcakes filled with vanilla buttercream piped right into the center. A whipped-egg batter bakes airy and tender, then a hidden swirl of pink buttercream makes every bite a surprise.
YIELD
16 servingsPREP
30 minCOOK
20 minREADY
60 minThese cupcakes hide their frosting on the inside. Instead of a piped swirl on top, you make a hole in each baked cupcake and pipe vanilla buttercream right into the center, so there’s a creamy surprise in every bite.
The cupcake itself is a light sponge made the foam way: you whip the egg whites with sugar, beat in the yolks, then fold in the flour and a little melted butter. That whipped-egg base gives an airy, tender cake rather than a dense one.
Sifting the flour three times and folding gently keeps all that air in the batter.
The buttercream is a simple beat of butter, icing sugar, milk, and vanilla, tinted pink, soft enough to pipe but firm enough to hold.
They’re pretty, light, and a little playful, ideal for parties and kids.
Chef Tips
- Whip the egg whites and sugar well, then the yolks, for a light, voluminous batter.
- Fold the flour in gently with a spatula so you don’t deflate the air.
- Fill the cups only two-thirds full so they bake evenly without overflowing.
- Cool completely before filling, or the buttercream will melt.
Variations
- Use any color of food coloring, or leave the buttercream plain.
- Fill with jam or chocolate ganache instead of buttercream.
- Pipe extra buttercream on top as well as inside.
Ingredients
Directions
Sift the flour and baking powder three times. Set aside.
Melt the butter in a small pan over low heat. Once it’s melted remove from heat and let cool.
Separate the egg whites and yolks.
Beat egg whites until they become white and frothy.
Add sugar to the whites, little by little and continue beating until sugar dissolves.
Next add the egg yolks to the egg white mixture and beat about 5 minutes.
After that, add in the dry ingredients, melted butter, and vanilla. Mix well using a rubber spatula.
After that take a 12-count cupcake pan or 12 square molds (which I used – rough size should be 2½ x 2 inch) and then line with oiled or baking sprayed parchment paper.
Place molds on a baking tray.
Pour batter into boxes (or your cupcake pan). Fill to about ⅔ full. Don’t over fill.
Bake at 180C degrees for about 20 minutes.
Cupcakes are ready when the top springs back when you touch it with your finger.
Remove the cupcakes from the oven and let cool .
Using an electric mixer, beat butter in a bowl until pale.
Gradually add icing sugar and milk, beating constantly until combined. Add vanilla and food coloring. Mix well.
Next take a cupcake.
Make a hole in the top of the cake.
I used a sharp pastry tip to make a hole top of each cup cake.
Put the buttercream in a pastry bag with a piping tip and pipe the buttercream into the holes in each cupcake.
Serve and enjoy.
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