Recipe of Ultimate Vanilla Sponge Cupcake with Italian Buttercream Frosting

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, vanilla sponge cupcake with italian buttercream frosting. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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Vanilla Sponge Cupcake with Italian Buttercream Frosting is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Vanilla Sponge Cupcake with Italian Buttercream Frosting is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have vanilla sponge cupcake with italian buttercream frosting using 15 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vanilla Sponge Cupcake with Italian Buttercream Frosting:

1. Make ready 115 gms all purpose flour (For the cake)
2. Get 115 gms sugar
3. Get 115 gms butter
4. Take 2 eggs
5. Make ready 1/2 teaspoon baking powder
6. Take 1 teaspoon vanilla extract
7. Take 2 tablespoon milk
8. Make ready 2 egg whites (For Italian Buttercream Frosting)
9. Make ready 3/4 cup sugar
10. Make ready 1 pinch salt
11. Prepare 200 gms unsalted butter
12. Take 1/4 teaspoon vanilla extract
13. Prepare 50 ml water
14. Prepare 2 pinch cream of tartar
15. Get 2-3 drops pink gel

Quick and easy to make, and perfect for cupcakes This is my favorite vanilla buttercream frosting - fluffy, creamy, velvety, and not way too sweet. It's the perfect buttercream icing recipe for cake. A real buttercream frosting takes little time to make, can be tinted with food coloring (use paste or gel, not liquid food color), and will hold up to one week if tightly covered and refrigerated. Use a real vanilla; imitations are not recommended.

Instructions to make Vanilla Sponge Cupcake with Italian Buttercream Frosting:

1. Sift all purpose flour and baking powder twice.
2. Whisk eggs very light and frothy.
3. Add the beaten egg to the cream mixture little by little and continue creaming.
4. Fold in flour. If the cake batter is thick,add milk until the mixture comes to a dropping consistency.
5. Fill in the paper cups and bake in the preheated oven at 400 degree Fahrenheit for 10 to 15 minutes. Cupcakes are ready.Let it cool before frosting.
6. Method for making Italian Buttercream Frosting….Beat egg whites,cream of tartar, salt and half the sugar little by little until soft peaks form.
7. In a heavy bottomed pan add remaining sugar and water and place on a medium low heat. Stir until it dissolve well.
8. The sugar syrup has to be 230 degree Fahrenheit (I used digital sugar thermometer). Switch off the flame and slowly pour into the egg white mixture. Whisk the mixture until it's cool.
9. Add room temperature butter one teaspoon at a time, vanilla extract, little pink gel and whisk again.Beat until butter is combined and mixture reached silky consistency. Italian Buttercream Frosting is ready to frost cooled cupcakes.
10. Fill the buttercream in a piping bag and frost cooled Vanilla sponge cupcake.

A real buttercream frosting takes little time to make, can be tinted with food coloring (use paste or gel, not liquid food color), and will hold up to one week if tightly covered and refrigerated. Use a real vanilla; imitations are not recommended. If you can find a vanilla bean paste it's well worth the investment. In for a penny, in for a pound. The buttercream here is a very basic buttercream.

So that’s going to wrap it up for this special food vanilla sponge cupcake with italian buttercream frosting recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!