Friday, 23 October 2015

Vanilla Cupcakes with Chocolate Buttercream Frosting

Vanilla and chocolate are the culinary equivalent to a Chanel twinset... classic and timeless.

Vanilla Cupcakes with Chocolate Buttercream Frosting
slightly adapted from here
Makes 12

For the Cupcakes:
120g unsalted butter, at room temperature
3/4 cup caster sugar
2 large eggs, at room temperature
1/2 cup buttermilk
2 teaspoons vanilla bean paste
1 1/4 cup plain flour
3/4 teaspoon baking powder
1/4 teaspoon fine sea salt

For the Frosting:
90g unsalted butter, at room tempearutre
1/4 cup cocoa powder1/4 teaspoon fine sea salt
1 1/4 cup icing sugar, sifted
1/2 teaspoon vanilla bean paste
1 tablespoon buttermilk
1/4 cup cream
3 tablespoons Ovaltine
Chocolate sprinkles

Make the Cupcakes:
Preheat the oven to 180C and line a 12-hole cupcake pan with paper liners. Set aside.

Combine the flour, baking powder and salt in a large mixing bowl. Set aside.

In a separate bowl, whisk the buttermilk, and vanilla bean paste together. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes.

Add the eggs, one at a time, to the butter mixture, beating well after each addition.

Reduce the speed to low, add 1/3 of the dry ingredients, followed by 1/2 of the vanilla buttermilk mixture. Mix until just combined, then add another 1/3 of the dry ingredients and the remaining vanilla buttermilk. Finally, add the remaining flour mixture. Mix until just combined.

Fill the paper liners to 2/3 full and bake for about 22 - 25 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Make the Frosting:
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, cocoa and salt on medium speed until thoroughly combined. Reduce the speed to low and gradually add the icing sugar. Add the buttermilk and vanilla. Increase the speed to medium-high and whip the frosting until it is fluffy. Stir the cream and Ovalitine together in a small bowl and add it to the frosting in a slow and steady stream until you get a piping consistency (you may not need all the cream).

Pipe frosting onto cupcakes and sprinkle with chocolate sprinkles.


  1. Oh gosh! I love your picture with the raw dough, I don't know why I like that so much, it's just good looking :) Well, every of your pictures have good looks! & your cupcakes are perfect. Sometimes, the simplest flavours are the best like vanilla and chocolate :)

  2. Is there a replacement for buttermilk? I am lactose intolerant. Thank you.

    1. Mix 1/2 cup almond milk with a teaspoon of vinegar and leave to stand for 5 minutes or until soured.