Step-by-Step Guide to Prepare Ultimate Vanilla Sponge Cupcake with Italian Buttercream Frosting
by Stanley Harrison
Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vanilla sponge cupcake with italian buttercream frosting. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Vanilla Sponge Cupcake with Italian Buttercream Frosting is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Vanilla Sponge Cupcake with Italian Buttercream Frosting is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have vanilla sponge cupcake with italian buttercream frosting using 15 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Vanilla Sponge Cupcake with Italian Buttercream Frosting:
Make ready all purpose flour (For the cake)
Make ready butter
Take baking powder
Get vanilla extract
Get egg whites (For Italian Buttercream Frosting)
Prepare unsalted butter
Take vanilla extract
Make ready cream of tartar
Make ready pink gel
Instructions to make Vanilla Sponge Cupcake with Italian Buttercream Frosting:
Sift all purpose flour and baking powder twice.
Whisk eggs very light and frothy.
Add the beaten egg to the cream mixture little by little and continue creaming.
Fold in flour. If the cake batter is thick,add milk until the mixture comes to a dropping consistency.
Fill in the paper cups and bake in the preheated oven at 400 degree Fahrenheit for 10 to 15 minutes. Cupcakes are ready.Let it cool before frosting.
Method for making Italian Buttercream Frosting….Beat egg whites,cream of tartar, salt and half the sugar little by little until soft peaks form.
In a heavy bottomed pan add remaining sugar and water and place on a medium low heat. Stir until it dissolve well.
The sugar syrup has to be 230 degree Fahrenheit (I used digital sugar thermometer). Switch off the flame and slowly pour into the egg white mixture. Whisk the mixture until it's cool.
Add room temperature butter one teaspoon at a time, vanilla extract, little pink gel and whisk again.Beat until butter is combined and mixture reached silky consistency. Italian Buttercream Frosting is ready to frost cooled cupcakes.
Fill the buttercream in a piping bag and frost cooled Vanilla sponge cupcake.
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