Homemade Buttecream Cupcake

1. 1

   Sift the flour and baking powder three times. Set aside.

2. 2

   Melt the butter in a small pan over low heat. Once it's melted remove from heat and let cool.

3. 3

   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.

4. 4

   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.

5. 5

   After that take a 12-count cupcake pan or 12 square molds (which I used - rough size should be 2 1/2 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 2/3 full. Don't over fill.

6. 6

   Bake at 180C degrees for about 20 minutes. Cupcakes are ready when the top springs back when you touch it with your finger.

7. 7

   Remove the cupcakes from the oven and let cool .

8. 8

   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.

9. 9

   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.

10. 10

    Serve and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.