Vanilla Cupcakes with Vanilla Buttercream

As much as I go on about my love of chocolate, vanilla is actually my favourite flavour... and sometimes coffee is my favourite... then, I do love hazelnut... and caramel... and you can't really beat almond... or browned butter... or gingerbread... or cinnamon...

Vanilla Cupcakes with Vanilla Buttercream

Makes about 15

adapted from here

For the Cupcakes:

1 cup "00" flour

¼ cup cornflour

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon fine sea salt

2 eggs, at room temperature

¾ cup caster sugar

1½ teaspoons vanilla extract

½ cup canola oil

½ cup buttermilk

For the Frosting:

75g unsalted butter, at room temperature

2 cups icing sugar

1 teaspoons vanilla extract

1 - 2 tablespoons milk

Make the Cupcakes:

Preheat the oven to 180C. Line a couple of cupcake pans with paper liners, you'll need about 15. Set aside.

Put both flours, baking powder, baking soda and salt into a mixing bow, whisk to mix and set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugar for about 3 minutes on high speed. Add the vanilla and oil and beat to mix for about 1 minute. Change to paddle attachment and reduce the speed to low. Add half of the flour mixture, followed by half of the buttermilk. Once combined, add the remaining flour mixture and the rest of the buttermilk. Mix until just combined.

Pour the batter into the prepared cupcake pan and fill the liners to half full.

Bake for 12- 15 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the pan for 5 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 and sugar util light and creamy.  Add the vanilla and beat until incorporated. Gradually add the milk a little at a time until it is a piping consistency. Beat for a further minute or so until really whipped and airy. Pipe onto the cooled cupcakes.