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1
Sift the flour and baking powder three times.
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2
Set aside.
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3
Melt the butter in a small pan over low heat.
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4
Once its melted remove from heat and let cool.
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5
Separate the egg whites and yolks.
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6
Beat egg whites until they become white and frothy.
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7
Add sugar to the whites, little by little and continue beating until sugar dissolves.
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8
Next add the egg yolks to the egg white mixture and beat about 5 minutes.
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9
After that, add in the dry ingredients, melted butter, and vanilla.
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10
Mix well using a rubber spatula.
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11
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.
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12
Place molds on a baking tray.
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13
Pour batter into boxes (or your cupcake pan).
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14
Fill to about 23 full.
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15
Dont over fill.
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16
Bake at 180C degrees for about 20 minutes.
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17
Cupcakes are ready when the top springs back when you touch it with your finger.
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18
Remove the cupcakes from the oven and let cool .
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19
Using an electric mixer, beat butter in a bowl until pale.
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20
Gradually add icing sugar and milk, beating constantly until combined.
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21
Add vanilla and food coloring.
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22
Mix well.
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23
Next take a cupcake.
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24
Make a hole in the top of the cake.
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25
I used a sharp pastry tip to make a hole top of each cup cake.
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26
Put the buttercream in a pastry bag with a piping tip and pipe the buttercream into the holes in each cupcake.
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27
Serve and enjoy.
