I don’t like to boast, but I was pretty proud of how these beauties turned out…
My guy asked me to bake for some international business guests he had visiting, so I stuck with a classic, vanilla bean cupcakes with a creamy, buttery frosting, topped with fresh seasonal fruit. Sometimes, the simple things in life are just the best!
The cake mix is a winner, it’s one of my main “go to” recipes if I want a classic, fluffy and moist vanilla cupcake.
And the frosting is dreamy. I used quite a lot of fresh cream in it, and it was sweet and silky smooth, dotted with those little vanilla specks, and so delicious, one of the guests had to go back for a second almost immediately after finishing the first.
So if you’re looking for an easy, quick, delicious crowd pleaser in a cupcake, these are for you. And, they’re pretty as a picture, so sure to impress on look and taste! Note, they are best baked and served fresh, same day.
Vanilla Cream Fruit Cupcakes
(makes 24 cupcakes)
3 cups all-purpose or cake flour
3t baking powder
1 ¼ cups salted butter (softened)
1 ¾ cups caster sugar (granulated)
6 large egg whites
3t vanilla paste
1 ¼ sour cream
½ cup whole milk
- Pre-heat the oven to 180 degrees C, and line cupcake trays with paper cups.
- In a large bowl, sift the flour, baking powder and salt, whisk to mix well and set aside.
- In a bowl fitted to an electric mixer, beat the butter until glossy and light in colour (about 3 minutes).
- Add the sugar to the butter in small amounts, mixing well. Once all the sugar is added, beat on a high speed until the mixture turns pale and fluffy (about 6 minutes).
- Crack your egg whites into a bowl, then add to the butter mixture and incorporate on a low speed until combined. Scrape down the sides of the bowl, add the vanilla, and mix further.
- Alternate adding the flour, milk and sour cream to the butter mixture in three parts, mixing on a low speed after each addition. Remember to scrape down the sides of the bowl and ensure all ingredients are combined.
- Scoop the mixture into the paper cups no more than 2/3 of the way full.
- Bake for approximately 15 minutes (ovens vary so watch when the top of the cupcakes begin to turn golden), testing the centre of a cupcake with a cake tester or toothpick to ensure it comes out clean.
- Remove the cupcakes from the oven and allow them to cool for 10 minutes, before transferring to a wire rack to cool completely.
2 cups salted butter (softened)
4 cups powdered sugar
½ cup cream
3t vanilla paste
- In a bowl fitted to an electric mixer, beat the butter on a high speed until it turns pale (approximately 5 minutes).
- Sift the powdered sugar into a separate bowl. (This ensures a smoother consistency in the frosting).
- Add the powdered sugar, and the cream to the butter mixture in small amounts, combining after each addition.
- Frost the cupcakes using a piping bag and nozzle of your choice, and decorate with fresh berries.
Until next time…