SUGARTIA.
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Follow the recipe steps and create a sweet, aromatic result with the quality of SUGARTIA.
For approximately 16 cupcakes
Vanilla Cupcakes
160 g butter, 82% fat, at room temperature
160 g SUGARTIA white granulated sugar
½ vanilla pod or 1 tsp vanilla extract
192 g eggs (approximately 4 medium eggs)
80 ml whole milk
280 g soft flour
8 g baking powder
1 pinch of salt
American Buttercream Frosting
250 g butter, 82% fat, at room temperature
500 g SUGARTIA icing sugar, sifted
2 tsp vanilla extract
30 g heavy cream, 35%
5 g lemon juice
1 pinch of salt
Preheat the oven to 170°C using top and bottom heat, or 160°C fan.
Sift together the flour, baking powder and salt.
In the bowl of a mixer, beat the butter, sugar and vanilla for 8-10 minutes on medium to high speed, until the mixture becomes fluffy and pale.
Lower the speed and add the eggs gradually, waiting for each addition to be fully incorporated before adding the next.
Add the milk and the dry ingredients alternately in 2-3 additions, starting and finishing with the dry ingredients.
Mix only until the mixture is combined. Do not overbeat.
Place cupcake liners in a cupcake tin and fill each case 70-75% full.
Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean.
Let the cupcakes rest in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
For the American Buttercream Frosting, place the butter in the bowl of a mixer and beat with the paddle attachment for 8-10 minutes, until it becomes very fluffy and almost white in color.
Add the powdered sugar in 3-4 additions, beating first on low speed so that the sugar does not create dust.
Add the vanilla, salt and lemon juice.
Pour in the heavy cream and continue beating on medium speed.
Beat for another 3-5 minutes, until the frosting becomes smooth, fluffy and silky.
If a softer texture is needed for piping, add 1-2 extra teaspoons of heavy cream.
Small serving ideas and suggestions that can make every sweet creation even more aromatic, enjoyable and special.
