Vanilla Bean Buttercream

The best ever vanilla bean buttercream. Super creamy, fluffy and amazing swirled high on your favourite chocolate or vanilla cupcake! 

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Want to learn how to make the fluffiest, most perfect vanilla bean buttercream? If so, you’re at the right place!

I finally have a new bake to share with you. I haven’t been baking much lately so ease myself back in gently I decided to put a spin on these vanilla cupcakes, a recipe that I can always count on to work. The cupcakes are named “perfect” for a reason and that recipe is a must try for baking beginners because it’s straightforward and doesn’t require any out of the ordinary ingredients.

This buttercream is one of first recipes I created for the blog way back when I first started it. I’d always loved making buttercream but I could never seem to get it super creamy and fluffy.

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Good old-fashioned vanilla cupcakes are definitely a favourite cupcake flavour of mine. I don’t think you can really go wrong with the classics. This beautiful buttercream suits all kinds of cupcakes, my favourite way is to top vanilla cupcakes with the buttercream but it would also be well suited swirled onto a fudgy chocolate cupcake if you fancy doing that.

As I mentioned, for this buttercream I used my go-to vanilla cupcake recipe as a base. I took the opportunity to do some retesting and update the original recipe ever so slightly. The only changes I made was this time I used margarine in place of butter because I find it gives a more even rise and I also used cake flour instead of regular self-raising flour. Another step I did was I reduced the oven temperature slightly so the cupcakes would rise more evenly and not dome.

Baking is a real science and those adjustments made a definite improvement!

To make my buttercream a touch extra special and treated myself to some vanilla pods. I love adding Madagascan vanilla pods in all kinds of desserts, whether that’s homemade ice cream, cakes/cupcakes, cookies and of course, buttercream and frosting. I particularly love adding it to batches of buttercream because it adds a gorgeous natural vanilla flavour and also I think the flecks of vanilla beans look really beautiful.

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I could easily devour this buttercream before decorating the cupcakes – it’s really difficult for someone like me with a massive sweet tooth to resist! 😉 The finished cupcakes taste exactly like something from a high-end bakery, give them a try and you’ll see!

Ingredients:

150g (2/3 cup) unsalted butter, softened – leave it out overnight and allow to soften at room temperature

300g (3 cups) icing (confectioners’) sugar, sifted

1 teaspoon vanilla extract

Seeds scraped from 1 large vanilla pod

2 tablespoons double cream or milk, add extra if needed

1 x batch Perfect Vanilla Cupcakes

Method:

  1. In the bowl of a stand mixer fitted with the whisk or paddle attachment beat the softened butter for 2 minutes until creamy and pale in colour.
  2. Add the icing/confectioners’ sugar along with the vanilla extract and the scraped vanilla beans. Combine on a low speed and then turn the mixer up to medium speed and continue to beat for 5-7 minutes until fluffy and a light colour. Make sure you stop the mixer halfway through and scrape down the sides and bottom of the bowl to ensure everything gets incorporated evenly.
  3. Finally, add the cream or milk and continue to mix for another minute until it’s combined fully. Use the buttercream to decorate a layer cake or frost 12 standard sized cupcakes.

Recipe Notes:

  • To scrape the seeds from the vanilla pod, simply take a sharp kitchen knife and slice the vanilla bean directly down the middle and pull apart to open. Using the back of the knife, carefully scrape the seeds from the pod. I find this detailed post helpful. 🙂
  • Adjust the consistency of the buttercream with a couple of tablespoons of double/heavy cream or milk. I recommend picking cream over milk as the buttercream will have a more airy and creamier texture.
  • Recipe above yields enough buttercream to decorate 12 standard sized cupcakes or a small two-layer cake such as a Victoria sandwich. Depending on how much buttercream you use to decorate, you could possibly decorate a few more than 12 cupcakes.
  • If you can’t find vanilla pods where you live or they are too expensive for your budget, you can substitute the vanilla pod for an extra teaspoon of vanilla extract in this recipe.
  • If buttercream is too sweet for your liking try adding a pinch of salt or substituting the unsalted butter for salted.

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Enjoy!

jess

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Chocolate Malt Cupcakes

Make your Monday a little sweeter with these homemade chocolate malt cupcakes. A delicious combination of chocolate malt cupcakes topped with a vanilla, white chocolate and malt flavoured buttercream. These will be perfect for your next baking project! 

I love sharing all my new cupcake creations on the blog, so this time I turned to another of my absolute favourite chocolate sweets.

Are you familiar with Maltesers? They’re malt balls covered with a thin layer of milk chocolate. They’re crunchy, sweet and I could definitely eat an entire sharing bag all to myself!

For these cupcakes you have a choice of a few different cupcakes to bake: you can bake a classic chocolate cupcake or bake a chocolate or vanilla cupcake with malt powder added. Sometimes I like to use my favourite chocolate cupcake recipe. It’s made with dark chocolate and cocoa powder for rich chocolate flavour, however on this occasion I decided on baking chocolate cupcakes with malt powder added to the cupcake batter as well as the buttercream. The buttercream of which is my recipe and the chocolate malt cupcake recipe I found on this amazing website.

These cupcakes are fantastic as they are, but topping them with a generous helping of my homemade buttercream takes this cupcake recipe to the next level. This recipe is almost identical to my favourite vanilla buttercream, however with this buttercream I’ve added malt powder and white chocolate. The best thing is the buttercream tastes exactly like the centre of a Malteser. I have to admit after I finished the first cupcake I was reaching for another straight away!

Running this blog has certainly given me a serious sweet tooth!

If you are a Malteser lover just like me then you’ll love this cupcake flavour combo. Bake the cupcakes for parties, a girls evening in or even for afternoon tea. They’ll be an instant hit! The cupcakes got a resounding thumbs up from the taste testers, particularly one who had just come home from a long day at work and devoured two of these cupcakes in one sitting!

(Makes 12)

Ingredients:

Chocolate Malt Cupcakes:

50g cocoa powder

175g plain flour

1/2 teaspoon salt (add just a pinch if using salted butter)

1/2 teaspoon bicarbonate of soda

225g caster sugar

175g butter, softened

2 large free-range eggs, at room temperature

1 teaspoon vanilla extract

175ml milk

4 tablespoons malt powder (such as Horlicks or Ovaltine)

Vanilla White Chocolate Malt Buttercream:

225g butter, softened

250g icing sugar, sifted

1 teaspoon vanilla extract

40g malt powder, sifted

125g white chocolate, melted and cooled slightly – you can use dark or milk instead of white chocolate

4 tablespoons double cream or milk, plus extra if needed

Method:

  1. To make the cupcakes: Preheat oven to 180°C / 160°C fan / 350°F / Gas Mark 4. Line a cupcake tin with 12 paper cases and set aside. In the bowl of stand mixer fitted with the paddle attachment, sift the cocoa powder, flour, salt, bicarbonate of soda and sugar into the bowl. Mix together until combined. Now add the butter and mix until the butter is completely incorporated and no lumps of butter remain.
  2. In a jug or medium-sized bowl, whisk together the eggs, vanilla, milk and malt powder until thoroughly combined. Add the wet ingredients to the dry ingredients in a slow and steady stream. Mix until combined, then stop of the mixer and scrape down the bottom and sides of the bowl and continue to mix for a further 20 seconds or so. At this point the batter might appear a little lumpy, however any lumps will disperse as the cupcakes bake. Evenly distribute the batter between the cupcake cases, bake the cupcakes for 20-25 minutes or until a cake tester when inserted into the centre comes out clean without any uncooked batter attached. Allow the cupcakes to cool on a wire rack completely.
  3. To make the buttercream: Cream the softened butter for a 2-3 minutes until pale in colour. Now add the icing sugar and vanilla and continue to mix for 5 minutes (stop the mixer halfway through and scrape down the bottom and sides of the bowl). Now add the malt powder and the cooled white chocolate and mix until combined. Finally, add the cream beat for another minute. Fit a piping bag with your favourite nozzle and fill with the buttercream. Decorate the cupcakes as desired. They’ll last in an airtight container at room temperature for 3 days. 

Recipe Notes:

  • Adjust the icing sugar depending on how sweet you like your buttercream. I find 250g is sweet enough given that we’re also adding white chocolate to the buttercream.
  • I prefer using double/heavy cream and not milk in my buttercream as it results in a creamier and lighter texture. You may need to add more cream/milk until you reach your desired piping consistency.
  • Decorate the cupcakes with whole and chopped Maltesers (Whoppers are the US equivalent). I used a sharp knife to cut the Maltesers up into smaller pieces, just be careful doing this. Make sure you decorate with the chocolate sweets just before serving otherwise they tend to go stale and lose their crunchy texture.

Enjoy!

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Gingerbread Cupcakes

Spiced gingerbread cupcakes with tangy and fluffy cream cheese frosting. A festive cupcake perfect for Christmas!

This recipe proudly features on Cake Angels blog.

It doesn’t really much more festive than these homemade gingerbread cupcakes! Lightly spiced with festive flavour packed into each bite, these cupcakes are just perfect for the season!

I’ve revamped a classic sponge recipe by adding light brown sugar for a delicious caramel taste and festive spices for warmth. The frosting is my favourite cream cheese frosting. It’s completely fail-proof and works perfectly every single time I make it, the trick to getting it nice and thick is to whisk it until it holds stiff peaks.

Together the cupcake and frosting are the perfect Christmas combination.

When I first tested these cupcakes out we ate them warm with vanilla ice cream and drizzled with toffee sauce. These cupcakes are very versatile, so you can serve them either warm or at room temperature. I personally think serving one of these warm with a generous scoop of ice cream on the side, whipped cream or custard would make a super indulgent dessert!

(Makes 12)

Ingredients:

Gingerbread Cupcakes:

150g unsalted butter, softened

150g dark or light brown sugar

3 large free-range eggs, at room temperature

150g self-raising flour

1 teaspoon ground cinnamom

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon mixed spice

4 tablespoons (60ml) milk

Cream Cheese Frosting:

60g unsalted butter, softened

200g icing sugar, sifted

1 teaspoon vanilla extract

400g full-fat cream cheese, softened – I leave mine out at room temperature for one hour to soften

Method:

  1. To make the cupcakes: Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a cupcake/muffin tin with paper liners and then set the tin aside.
  2. Cream the butter and sugar until light and fluffy. Add the eggs one at a time and mix to incorporate. Sift together the flour and spices and add to the batter. Fold the flour into the batter until no lumps of flour remain, then finally fold through the milk.
    Equally distribute the cupcake batter between the paper liners. Bake for 15-20 minutes or until risen and when inserted into the centre a cake tester comes out clean. Leave to cool in the tin for a few minutes, then transport the cupcakes to a wire rack to finish cooling completely.
  3. To make the frosting: Cream the softened butter in a stand mixer on medium speed for about 2 minutes to soften. Now add the sifted icing sugar and vanilla and starting on a low speed mix to combine. Continue to beat for 5 minutes or until really pale in colour – stop the mixer halfway through to scrape down the sides and bottom of the bowl.
  4. Once creamed add the softened cream cheese. Turn the mixer up and whisk on high speed for approximately 2-3 minutes or until the frosting is creamy, thick and smooth. You need to use an electric hand mixer or stand mixer with the a whisk attachment to make sure the frosting reaches the correct consistency.
  5. Pipe the cupcakes with the frosting and decorate as desired.

Enjoy!

jess

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Carrot Cake Traybake

Easy carrot cake traybake full of delicious flavour from spices, orange zest and chopped walnuts. Slathered with homemade cream cheese frosting, this recipe will be a real treat for carrot cake lovers! 

What’s your favourite cake? If you asked me that exact question my list would probably be endless. I really do honestly love any kind of cake and I believe there’s definitely a cake perfect for every occasion.

Ever since I baked these Carrot Cupcakes with Cream Cheese Frosting I’ve had my mind set on adapting the recipe into a traybake. The first time I shared this carrot cake recipe, I baked it as a layer cake, however how delicious it was I decided the original recipe needed to be made easier.

Traybake’s are perfect for times when you just don’t have the energy to put a lot of effort into decorating a cake. They’re super easy to make and the decoration can be kept as minimal as you want. As you can see from my pictures, I decided to cut the cake into squares and spread the tops with the cream cheese frosting and sprinkle over chopped pecans.

To make my carrot cake extra special I like to add ground cinnamon, ginger and freshly grated nutmeg, along with orange zest and chopped walnuts. If you don’t want to add walnuts you can swap them for a different nut like pecans or even leave them out and replace with raisins. Carrot cake is extremely adaptable so you can pick and chose whatever add-ins you want in your cake.

The cake is dairy-free, however for a dairy-free frosting/icing you could swap the cream cheese frosting for a drizzle icing. Try adding some of the juice from the oranges you zested for the cake batter and whisk the juice into icing sugar to create a drizzle icing that’s perfect for decorating your traybake.

(Serves 12-15)

Ingredients:

Carrot Cake Traybake:

150g dark or light brown sugar

150g caster or granulated sugar

300ml sunflower or vegetable oil

3 large free-range eggs, at room temperature

300g plain flour

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg (freshly grated is recommended)

300g carrots, peeled and grated – weigh to ensure this is correct

100g walnuts, chopped into small pieces

Zest from 2 large oranges

Cream Cheese Frosting: 

100g butter, softened

100g icing sugar, sifted

1 teaspoon vanilla extract

300g full-fat cream cheese, softened – I leave mine out at room temperature for an hour to soften

Method:

  1. To make the carrot cake traybake: Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 9 x 13-inch (23 x 33cm) tin with parchment paper.
  2. In a large mixing bowl whisk together the sugars, oil and eggs until smooth.
  3. In another bowl sift together the flour, bicarbonate of soda, baking powder, salt and spices. Add the dry ingredients to the wet mixture a little at a time and whisk until completely incorporated.
  4. Now fold through the grated carrot, chopped walnuts and orange zest. Spread the cake batter out into the tin and bake for 35-40 minutes or until the cake is well risen and a cake tester when inserted into the centre comes out clean without any uncooked batter remaining.
  5. Leave the cake to cool in the tin for 20 minutes, then carefully transport to a wire rack and allow to cool completely to room temperature.
  6. To make the cream cheese frosting: Cream the softened butter in a stand mixer on medium speed for about 2 minutes to soften. Now add the sifted icing sugar and vanilla and starting on a low speed mix to combine. Continue to cream for 1-2 minutes until light and fluffy.
  7. Once creamed add the softened cream cheese. Turn the mixer up and whisk on high speed for another 1-2 minutes or until the frosting is creamy, thick and smooth. You need to use an electric hand mixer or stand mixer with a whisk attachment to make sure the frosting reaches the correct consistency.
  8. Spread the top of the cake with the cream cheese frosting or cut the cake into squares and spread the top of each piece with the frosting. Further decorate as desired. The cake will store in an airtight container in a cool place for up to 3 days, but if you’re not consuming it right away then I recommend refrigerating the cake.

Recipe Notes:

  • The weight of the carrots is based on weighing the carrots after they have been peeled and topped and tailed.
  • When adding the spices, I like to add a heaping teaspoon of each spice. This is down to personal preference as I really love the flavour the spices add to the cake.
  • This cake serves 12 generous portions or up to 15 smaller pieces.

Enjoy!

jess

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Lemon Cupcakes with Fresh Raspberry Buttercream

Light and buttery lemon-scented cupcakes topped with fresh raspberry buttercream.

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I’m super excited to share this cupcake recipe over on the Laura Ashley blog! The Great British Bake Off is currently airing on TV here in the UK, I am absolutely loving it! There really is nothing more British than tea and cake!

I am thrilled to have been chosen along with three other amazing bloggers (Aimee, Catherine and Sara) to take part in The Great Blogger Bake Off! I’m full aware most bloggers are going crazy over pumpkin recipes right now, but it is still the summer and I’m taking full advantage of that! I made these cupcakes way back in the middle of the summer, they went down a treat with everyone who tried one and are one of my favourite cupcake recipes.

THE GREAT BLOGGER BAKE OFF

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I love dusting each cupcake with a little bit of icing sugar – they look prettier that way! 

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For my recipe on the Laura Ashley blog, I decided to bake some summery cupcakes. I love cupcakes, so it seemed the obvious choice! Each cake is swirled with fresh raspberry buttercream. The buttercream is seriously addictive, so much so you could probably eat it by the spoonful straight from the mixing bowl – I’m always guilty of doing this!

I use a classic sponge cupcake, there is nothing more British than sponge cake! It’s a brilliant cake, light, fluffy and buttery. And perfect in so many ways!

I added the zest from one lemon to my cupcake batter, the lemon has a beautiful light flavour and it works amazingly with the tart raspberry buttercream. I use a brilliant vanilla buttercream base, but I’ve added some homemade raspberry puree to the mix. It naturally colours the buttercream, giving it a pretty pink colour!

These cupcakes would make a brilliant and pretty tasty addition to an afternoon tea party. Paired with my Easy Homemade Lemonade they would be the ultimate treat!

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For my recipe I received these absolutely gorgeous cupcake cases and toppers from the new collection! Along with the beautiful floral pastry guide worktop saver. I’m excited to make lots of pastry and roll out biscuits on this!

(Makes 12)

Ingredients:

Cupcakes:

150g (2/3 cup) unsalted butter, softened

150g (3/4 cup) caster or granulated sugar (superfine sugar)

3 free-range eggs, at room temperature

1 lemon, zest only

150g (1 and 1/4 cup) self-raising flour, sifted – be careful not to overmeasure – you can sub with 150g plain flour and 2 tsp baking powder

2-3 tbsp water or milk – water makes a lighter cake

Buttercream:

1 heaping cup (approx. 160g) fresh or frozen raspberries

150g (2/3 cup) unsalted butter, softened

300g (3 cups) icing sugar (confectioners’ sugar), sifted

1 teaspoon vanilla extract (optional)

2-3 tablespoon milk or cream

Method:

1. Preheat your oven to 180 degrees C Fan / 200 °C / 400 °F / Gas Mark 6. Line a cupcake tin with 12 cupcake liners and set aside.

2. To make the cupcakes: In a stand mixer fitted with the paddle attachment cream the butter, sugar and vanilla together until light in colour and very fluffy – this will take 5 minutes. Make sure you stop the mixer halfway through creaming and using a rubber spatula scrape down the sides and bottom of the bowl to ensure even mixing.

3. Add eggs, one by one and mix to combine. Now fold in the flour – mix until just combined and no lumps of flour remain. Add the lemon zest along the milk or water to loosen the mixture slightly. Do not over mix!

4. Take an ice cream scoop and evenly distribute the cupcake batter between the cupcake liners. Bake in the preheated oven for 18-20 minutes or until a cake tester comes out completely clean of any uncooked batter. Leave to cool in the tin for 5-10 minutes, then when cool enough to touch remove from the tin and transport to a wire rack to finish cooling completely.

5. To make the buttercream: Blitz the raspberries in a food processor or blender until pureed. Then pass through a fine mesh sieve into a small saucepan. Heat gently and reduce by about half – this will take approx. 3-5 minutes. Pour the thickened raspberry puree into a bowl and chill until cold.

6. Once the cupcakes are fully cooled make the buttercream. Add the softened butter to a stand mixer fitted with the paddle attachment. Cream on a medium speed for about a minute just to soften. Add the sifted icing sugar and the vanilla extract and mix together on a low speed (this is to avoid a sugar cloud!) until the butter and sugar has combined. Now turn up the speed to medium and cream for another 5 minutes – remember to stop the mixer and scrape down the sides and bottom of the mixing bowl. Once the buttercream is fluffy add the raspberry puree and double cream, and mix on low speed for another minute to combine.

7. To decorate: Fit a large disposable piping bag with your favourite nozzle. Fill the piping bag with the frosting. Pipe even swirls on the top of each cupcake, then finish with a fresh raspberry and the beautiful cake toppers or any other decorations you like. Enjoy!

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Vote your favourite recipe here for the chance to win a baking bundle and a £100 voucher!

jess

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Banana Cupcakes with Cream Cheese Frosting

Sweet and sticky banana cupcakes with classic tangy cream cheese frosting. A delicious treat topped with banana slices and milk chocolate chips!

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Say hello to my new favourite cupcake recipe! Sticky, buttery, moist and with a gorgeous banana flavour in each and every bite! A great bake to make when you have leftover over ripe bananas sat in your fruit bowl. These are extremely good topped with my go-to fluffy cream cheese frosting and scattered with milk chocolate chips!

These are definitely some the moistest cupcakes I’ve ever eaten and made. I much prefer banana cupcakes to homemade banana bread – which can have a drier texture. These cupcakes are just 100 x lighter and more enjoyable – plus they’re SO much easier to make, quick to bake and they taste even better! The 1/2 tsp addition of ground cinnamon in the cupcake batter is secret for the most incredibly flavoured banana cupcakes. I can’t imagine any banana bake without cinnamon added!

My sister made me chuckle she enjoyed these cupcakes so much and exclaimed “because these have banana in, it makes them healthy right?”. I couldn’t agree with that any more – so lets just forget about all the frosting and chocolate chips…I’ll take the whole tray quite happily!

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This cream cheese frosting is pretty delicious too, so much so I could totally eat it straight from the bowl with a spoon. (Anyone else guilty of that?)

It’s fluffy and airy! I’m really happy to finally perfect cream cheese frosting. Before this recipe I’ve tried others and I always seemed to end up with lumpy or runny frosting. But this frosting recipe is great and the bonus is you cannot go wrong with it! I piped beautiful swirls on each cupcake but you can also just spread the frosting on each cupcake with a knife! If you fancy a twist add some Nutella or other chocolate spread to the top of the cupcake before icing.

Ingredients:

Banana Cupcakes:

120g (1/2 cup) unsalted butter, softened

200g (1 cup) granulated or caster sugar

2 free-range eggs, at room temperature

120g (1/2 cup) sour cream – Greek yoghurt or buttermilk can be used too

2 medium ripe bananas, mashed

180g (1 and 1/2 cups plain (all-purpose) flour

1 teaspoon bicarbonate of soda (baking soda)

1/2 teaspoon ground cinnamon

Pinch of salt

1/2 teaspoon vanilla extract or vanilla bean paste

Cream Cheese Frosting:

60g (1/2 stick) unsalted butter, softened

200g (1 3/4 cups) icing (confectioners’) sugar, sifted

1 teaspoon vanilla extract

400g (14 oz) cream cheese, softened

Banana slices

Fudge cubes, chopped nuts or chocolate chips

Method:

1. To make the cupcakes: Preheat the oven to 350°F / 180°C / 160°C Fan / Gas Mark 4. Line a 12-hole cupcake tin with paper liners.

2. In the bowl of a stand mixer fitted with the paddle attachment add the softened butter, sugar and vanilla. Cream on medium speed until pale and fluffy. Now add the eggs one by one, making each egg is incorporated before you add the next.

3. Now add the sour cream and mashed banana and mix again until combined. In a small bowl mix together the sifted flour, baking soda, cinnamon and salt. Add to the mixer and mix on a medium speed for 1-2 minutes.

4. Take an ice cream scoop and distribute the cupcake batter between the paper liners. Make sure you fill 2/3 of the way up. Bake in the oven for 18-22 minutes or until a cake tester comes out completely clean of any uncooked batter. Once cooked through allow the cupcakes to cool in the tins for 10 minutes, then remove and leave to cool on a wire rack.

5. To make the cream cheese frosting: In a stand mixer add the softened butter. Cream on medium speed for about 2 minutes to soften. Now add the icing sugar and vanilla and starting on a low speed mix to combine. Continue to cream for 5 minutes or until really pale in colour – stop the mixer halfway through to scrape down the sides and bottom of the bowl.

6. Once creamed add the softened cream cheese. Turn the mixer up and beat on high speed for approx. 2-3 minutes or until the frosting is thick, smooth and creamy. Once ready, fit a piping bag with your favourite nozzle. Fill the bag with the homemade frosting. Pipe onto each cupcake or simply spread two tablespoons of the frosting on each cupcake, if preferred.

7. Finish by decorating the cupcakes with a banana slice, chopped nuts or some chocolate chips.

Banana cupcake recipe adapted from Two Peas and Their Pod

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Enjoy!

jess

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Vanilla Sponge Cupcakes with White Chocolate Buttercream – Laura Ashley Blog Feature

I’m featuring these cute cupcakes over at the Laura Ashley blog! They’re perfect for Easter, kids will have so much fun baking them and decorating with all the chocolate and sweets!

cupcakes laura ashley feature

I’m so happy to be working with the Laura Ashley blog again. It’s such a beautiful and luxurious British company and I’m a frequent buyer of their products. These cute cupcake cases and bunny ear toppers are so perfect for any Easter celebration.

I decided to keep the recipe simple and share a classic sponge cupcake. They’re light, super buttery and this recipe never lets me down – I’ve been making these sponge cakes since I was tiny with my mum so it’s a recipe that’s very close to me. I’ve topped each cupcake with a swirl of the most divine white chocolate buttercream. These cupcakes are always a massive hit with anyone who tries one – they always go down a storm with my taste testers! I will definitely be making these again and again over Easter!  They would also make a brilliant tasty addition to an Easter-inspired afternoon tea party!

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As well as baking with the cute cupcake cases and bunny ear toppers I also received some gorgeously delicious Easter mini chocolate eggs. They’re extremely tasty too and would be great to decorate and top each cupcake with! I really love the cupcake stand from the Laura Ashley blog too – it’s pretty and the perfect reminder of springtime!

Makes 10-12 cupcakes –

Vanilla Sponge Cupcakes –

150g of unsalted butter, softened

150g of sugar – you can light brown or granulated/caster

1 tsp of vanilla extract or 1/2 tsp of vanilla bean paste

3 large free-range eggs, at room temperature

150g of self-raising flour, sifted

2-4 tbsp of water or milk, enough to loosen the cake batter

White Chocolate Buttercream –

150g of unsalted butter, must be really softened

250-300g of icing sugar, sifted

1 tsp of vanilla extract or 1/2 tsp of vanilla bean paste

150g of white chocolate, melted and cooled slightly  

2-3 tbsp of milk or double cream

Decoration –

Bunny easter cupcake cases and ear toppers, to bake and decorate with

White chocolate chips or curls

Mini chocolate easter eggs

Method –

1. To make the cupcakes: Preheat your oven to 180 degrees C Fan / 200 degrees C / 400 F / Gas mark 6. Line your cupcake tin with the paper liners and set aside.

2. In a stand mixer or in a large mixing bowl with a wooden spoon cream the butter, sugar and vanilla together until light and fluffy. This will take about 5 minutes (a lot of elbow grease!). Then beat in the eggs one by one. Add the flour and fold in gently to combine fully. Loosen the batter with water or milk and then evenly distribute into the cupcake cases. Bake for 18-20 minutes or until a cake tester comes out clean of any uncooked batter. Allow to cool in the tin for 10 minutes, then remove and leave to cool on a wire rack.

3. For the white chocolate buttercream: In stand mixer, fitted with the paddle attachment. Cream the butter, icing sugar together – starting on low speed until it’s just combined. Then gradually turn the speed up and cream for a further 5-7 minutes until light and extremely creamy. Add the melted and now cooled white chocolate along with the milk or cream and beat until smooth for another few seconds.

4. To decorate: Fit a piping bag with your favourite nozzle – I used my favourite Wilton large star tip. Fill the piping bag with your buttercream. Pipe swirls onto the top of each cupcake, then finish decorating with easter chocolate or sprinkles you like!

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(Photo from lauraashley.com) Buy some of these baking goodies and try these delicious cupcakes just in time for Easter! 

Enjoy the recipe everyone! Wishing you all a beautiful Easter and brilliant weekend!

jess