I made cupcakes and buttercream frosting, and they turned out beautiful and incredibly yummy. It’s a great and easy recipe of absolutely delicious cupcakes, and equally delicious and silky smooth homemade buttercream frosting.
For the cupcakes:
- Flour – 190 g
- Baking powder – 1 3/4 tsp
- Eggs – 2
- Sugar – 130 g
- Vegetable oil – 80 g
- Milk – 80 g
- Plain yogurt – 1 tbs
For the buttercream frosting:
- Butter – 500 g
- Condensed milk – 1 can (about 400 g)
- Melted chocolate (for the chocolate flavour) – about 50 to 60 g
- Lemon curd (for the lemon flavour) – about 70 to 80 g
- Yellow food colouring (for the lemon cupcakes, optional) – a few drops
Method explained and illustrated below. Enjoy!
Sift the flour into the bowl…
Add eggs into your main bowl for whisking…
…and whisk until light and fluffy.
Add sugar…
… and whisk it in.
Add oil…
… and whisk it in on medium speed until well combined and creamy.
Start adding the flour gradually…
Start adding milk – also gradually…
… and keep whisking, alternating between milk and flour, until you’ve added all the flour and milk.
Add the yogurt – it makes the cupcakes soft and moist.
And keep whisking…
… until your batter is very creamy with some air bubbles. If you think it’s a bit too runny, sift in some more flour.
Pre-heat the oven to 180 C, and prepare your cupcake tray. Put the cupcake cases into it, or, if you don’t have any – grease your tray well with oil.
Fill them in about half way (or even a little less)…
… and bake at 180 C for 20 min. Once they are ready, let them cool.
Now, make the buttercream frosting. Place the butter into a whisking bowl. Butter should be soft and of room temperature.
And whisk it until light and fluffy. Start with the medium speed, and then use maximum speed. Butter is quite heavy, so you will need to do it for about 7 or 8 minutes.
Open your tin of condensed milk…
… and whisk for another 3 or 4 minutes, until fully blended and even lighter.
Now, depending on how many flavours you want, divide the mixture into equal parts. I made 2 flavours, so I divided it in half.
For the lemon flavoured cream, I used lemon curd.
Add it to the first part of the mixture…
… and whisk for approx. 2 minutes until well combined.
Add a few drops of yellow food colouring, if you want a brighter yellow colour of the cream…
… and whisk it in.
For the chocolate flavoured cream, melt the chocolate either over the double boiler or in the microwave, in short intervals of approx. 50 seconds each.
Add it to the other part of the mixture…
… and whisk it in for about 2 minutes until fully combined.
Once your cream is ready, get ready to decorate your cupcakes. Take a piping bag (I use disposable ones), cut the edge off and put a nozzle into it…
… making sure the edge of the nozzle is out.
Now, make a well…
…and put a few spoonfulls of your cream in, pushing it down to the nozzle. Make sure you are holding onto the nozzle from underneath.
Squeeze your bag, so the cream starts coming out of the nozzle, and decorate your cupcakes.
… and voila – lovely cupcakes with a lemon cream frosting 🙂 I made mine for my colleagues to celebrate our return to the office after the Covid lockdown, so I added some funny Covid themed decorations.
Take another piping bag and do the same with the chocolate cream…
… and you’ll get lovely cupcakes with a chocolate cream frosting.
And both kinds are equally delicious! Enjoy!
