Perfect Vanilla Cupcakes

For Vanilla Cupcakes

• 1 1/4 cup all- purpose flour (170g)
• 3/4 cup castor sugar (150g)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter softened (57g)
• 1/4 cup cooking oil (50g)
• 1 tsp vanilla extract
• 2 medium-sized eggs at room temperature
• 1/2 cup buttermilk

For Vanilla buttercream Frosting

• 1/2 cup unsalted butter softened (approx.113g)
• 1 1/2 cup icing sugar (225g)
• 1 tsp vanilla extract
• 2-3 tbsp heavy cream/simple cream

For Chocolate buttercream Frosting

• Half of above frosting after beating, then add,
• 3-4 tbsp melted dark cooking chocolate(50g)
• 1 tbsp cocoa powder

For Decoration

• 12 Cupcake liner
• Few cherries

To make homemade buttermilk

1. Take 1/2 cup milk(at room temperature) and add 1 1/2 tsp lemon juice.
2. Set aside for 10 minutes before adding to the batter.

To make cupcake batter

1. All ingredients should be at room temperature.
2. Sift all purpose flour+salt+baking powder and set aside.
3. Beat butter for one minute then add sugar in two batches, beat these for at least 2 minutes on medium.Add in vanilla extract then oil, beat for 1 minute then add eggs(one at a time), beat after each addition, make sure to scrape the bowl so the butter gets well mixed in.
4. Add in dry ingredients and buttermilk—alternate these 2 ingredients, start with dry ingredients and end on dry ingredients (as shown in the video), beat on low after each addition until it is combined (avoid over mixing).
5. Take a 12 cupcakes tin and line with cupcake liners.
6. Spoon into 12 cupcake liners filling each 2/3 full.Bake in the preheated oven at 150*C(302*F) for 18-20 minutes or until a tooth pick inserted in the centre comes out clean.
7. Leave on a wire rack to cool completely.

To make vanilla buttercream frosting

1. Take the softened butter in a bowl and beat for 2-3 minutes.
2. Add in the icing sugar in 2-3 batches and beat after each addition.
3. Add in vanilla extract, beat until mixed(3-4 minutes).
4. Gradually add the heavy cream a little at a time until you get a smooth but still quite thick consistency.
5. Spoon the buttercream into a piping bag(you can use any nozzle of your choice) and pipe onto the cupcakes. You can decorate with any fruit of your choice or sprinkles.

To make chocolate buttercream frosting

1. Take half of the above frosting and add melted cooking chocolate (you can melt chocolate in the microwave stirring every 30 seconds), leave the melted chocolate to cool for 5 minutes.
2. Beat for one minute, add in cocoa powder, mix again until smooth (add in coca powder according to your required consistency).
3. Fill the piping bag(you can use any nozzle of your choice) and pipe onto the cupcakes.
4. Decorate with white chocolate chips.

NOTES

1. Once cupcakes are at room temperature, store in an airtight container in the fridge for up-to three days. These can be kept in the freezer for up to 2 months if unfrosted. Defrost at room temperature when needed before frosting.
2. Frosting can be kept in an airtight container in the fridge for few days. Before use, bring to room temperature and beat again until smooth.