One Bowl Vanilla Cupcakes With Vanilla Buttercream Frosting Recipes

Steps:

• Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.
• Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.
• Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.
• For the hat, score a circle in center of cupcake. Cut a cone with knife at an angle, rotating cupcake as you go. Using a wide round piping tip or a resealable plastic bag with one corner cut off, pipe buttercream into the cavity and on top for the head. Use gumdrops for the collar and a cinnamon candy for the nose; insert chocolate sprinkles for eyes. Use more buttercream and multicolored sprinkles to create a pom-pom for the hat.

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.
• Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.
• Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.
• Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.
• For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.
• Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.
• Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!

Steps:

• Set oven to 350 degrees F.
• In a large bowl, mix together the flour with sugar, baking powder and salt until combined.
• Add in the shortening cream or milk, vanilla and eggs; beat on medium speed of an electric mixer scraping the bowl constantly until just blended (the batter will be thick, if desired you may add in a few more tablespoons cream or milk).
• Pour into paper-lined regular size muffin tins filling under just three-quarters full.
• Bake for 20-22 minutes or until the cupcakes test done (do not overbake as they will be dry).
• Immediately remove from pans.
• Cool completely before frosting.
• *Note* if desired 1-1/2 tsp almond extract may be used instead of vanilla, for a almond flavor.