Recipe

Basic cupcakes with buttercream icing

Master a classic with this recipe. These wonderfully light and fluffy basic cupcakes with buttercream icing are perfect enjoyed for morning or afternoon tea with a hot cuppa

  • 20 mins preparation
  • 10 mins cooking
  • Serves 12
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This recipe first appeared in Food magazine.
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Ingredients

  • 3 free range eggs, lightly beaten
  • 150 millilitre natural or Greek yoghurt
  • 1 teaspoon vanilla extract
  • 140 gram self-raising flour
  • 1 teaspoon baking powder
  • 100 gram ground almonds
  • 100 gram white sugar
  • 170 gram butter, melted
Vanilla buttercream icing
  • 2 free range egg whites
  • 1/2 cup white sugar
  • 170 gram unsalted butter, softened
  • 1 vanilla pod, seeds removed, or 1 teaspoon vanilla paste/extract

Method

Cupcakes
  • 1
    Preheat the oven to 190ºC at fan bake. Line 12 muffin pans with patty cases. In a mixing jug, whisk together the eggs, yoghurt, and vanilla. Beat until well combined.
  • 2
    Place all the dry ingredients in a bowl. Mix together until fully combined. Make a well in the dry ingredients, and pour in the yoghurt mixture.
  • 3
    Add the melted butter. Gently mix together until just combined. Using a tablespoon, fill the patty cases with spoonfuls of the cake mixture. Bake in the oven for 10 minutes, until golden. Remove from the oven, and leave in the pans for 5 minutes, before transferring to a wire rack to cool. Ice and decorate when fully cool.
Vanilla buttercream icing
  • 4
    Place the eggs and sugar in a stainless steel bowl, over a pot of simmering water, and whisk together.
  • 5
    Keep whisking until the sugar has dissolved completely, and you can’t feel any granules. Using a rubber spatula, transfer the mixture to an electric mixer fitted with a balloon whisk.
  • 6
    Whisk the mixture until it has whitened and thickened, and increased in volume, about 6-7 minutes. Continue whisking, and start to add the butter, bit by bit.
  • 7
    Keep whipping until the butter is all incorporated (this can take up to 15 minutes) and you have a thick, spreadable mixture.