How to make basic fresh buttermilk cupcakes
How to make basic fresh buttermilk cupcakes
Cupcakes are no longer strange to us ladies, right? The way to do it is also very simple. In this article, our shares with you how to make basic buttermilk cupcakes. With this recipe, not only is it quick to make, but the cake comes out very well. , soft and fragrant, with an extremely eye-catching and attractive rose cream decoration! Let’s go to the kitchen with Anny and make this cake right away.
Ingredients for making rose buttermilk cream cupcakes
Cupcake part
– 1 egg;
– Plain unsweetened yogurt 80g;
– Unsalted butter 85g;
– Vanilla essence 5ml;
– Regular wheat flour 85g;
– Cornstarch 15g;
– White diameter 65g;
– 1/4 teaspoon baking powder;
– 1/4 teaspoon baking soda;
– Salt 1/8 tsp.
Decorative cream
– Unsalted butter 100g;
– Unsweetened fresh milk 40ml;
– Sugar 25g.
Tools to prepare
– Flour mixing bowl;
– Egg beater;
– Flat spatula;
– Cupcake mold;…
How to make fresh buttermilk cream cupcakes
Make the cake base
– Step 1: First, turn the oven to 170 degrees Celsius, and line 12 paper cups in the mold.
– Step 2: Next, mix eggs, vanilla essence and 1/4 of 20g yogurt, until just combined then use.
– Step 3: Sift flour, cornstarch, baking powder, baking soda, sugar and salt into the flour mixing bowl. Put the machine on low speed and mix well for about 30 seconds.
– Step 4: Add butter and remaining yogurt (60 grams) to the flour bowl, set the machine at low speed and mix until just combined. Turn the machine up to medium speed and beat for another 1.5 minutes. Scrape the walls and bottom of the bowl.
– Step 5: Divide the egg and yogurt mixture in (2) into 2 parts and pour into the bowl. Set the mixer to medium speed and beat until combined after each addition of eggs (about 30 seconds each time). Scrape the walls and bottom of the bowl.
– Step 6: Next, divide the dough mixture into the molds, filling only a maximum of 3/4 of the molds. With the amount of flour in the recipe, I filled 12 paper cups, each cup has 30 grams of flour.
– Step 7: Bake the cake in the center of the oven, temperature 170 degrees Celsius for about 25 – 30 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean and dry, the cake is done. In addition, when you gently press on the middle of the cake, the cake will puff back up immediately. If there are dents, it means the cake is not cooked yet.
– Step 8: Finally, take the cake out of the oven when it is done, let it cool in the mold for about 5 minutes, then take it out to cool completely on a rack.
– Step 9: Make the decorative cream. The method is very simple, first cream the butter and sugar, then slowly add the milk and beat until combined. I only add 1 tablespoon of milk at a time (1 tablespoon = 15ml), beat until smooth and creamy before adding more.
– Step 10: Use Wilton’s 1M tip to decorate Cupcakes very easily and beautifully. For the rose style like in my picture, you hold the icing bag upright, starting from the center of the cake, put the tip a little near the surface of the cake, squeeze gently to create the pistil, then pull out and run into 1 or 2 lines. around the cake
This is probably the simplest & easiest butter cream recipe to make. It’s fragrant, delicious and cool.
