Mercy’s Vanilla Cupcake with Buttercream Frosting (12 pcs)

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I love this cupcake recipe for it uses no fat or oil for the cake. Additionally it has less sugar compared to other recipes. I have then a clean conscience savoring my buttercream toppings. Amazingly, these cupcakes taste even better after some days in the fridge. Try it!

Ingredients

12 pcs Cupcake Cups
150 g Flour
100 g Sugar
1 Tablespoon Vanilla Sugar
1 Teaspoon Baking Powder
a Pinch of Salt
2 Eggs
100 ml Milk

For Glazing

200 g Butter (room temperature)
160 g Powdered Sugar (sifted)
1 Tablespoon Vanilla Sugar
Some drops of Butter-Vanilla-Aroma or simply an additional tablespoon of vanilla sugar

Procedure

1. Preheat the oven to 180 degrees Celcius.
2. Place cupcake forms in the cupcake molds.
3. Combine and mix all dry ingredients in a mixing bowl. Add eggs and milk and stir them using wooden spoon appx. 3 minutes. Do not over mix or else the muffins will be suggy (too tough and dense).
4. Put the batter in the prepared cupcake forms ¾ full in the form.
5. Bake the mixture for 25 minutes.
6. Cool the cupcakes.

Butter Frosting

1. Beat the butter for a minimum of 5 minutes using an electric mixer. Add the sifted powdered sugar gradually. Mix them until creamy.
2. Add the vanilla sugar and vanilla drops then mix again.
3. Put the vanilla buttercream in a squeeze pouch.
4. Squeeze it on your cupcakes and decorate. ex. Colored sugar pearls or chocolate drops or fresh mint herb.
5. Serve and enjoy!

Check this website to have more ideas about frosting.