Being festive just got easy. Celebrate each holiday with a festive cupcake. Rich and creamy buttercream goes a long way. Simply switch out the decor and voila a treat for all occasions.

  • | 15 mins
  • | 24 servings
Vanilla Cupcake
  1. Preheat oven to 350 Fahrenheit.
  2. Line cupcake tin with festive cupcake papers
  3. Sift together the flour, baking powder and salt; set aside
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter at medium speed until smooth
  5. Slowly add the sugar and continue to mix at medium speed until well combined
  6. Add eggs, one at a time, continue to mix at medium speed until well combined
  7. Add the vanilla and mix until combined
  8. Alternate adding the flour mixture and the milk, mix thoroughly
  9. Fill cupcake papers 3/4 full
  10. Bake for 20 minutes or until golden browned
Buttercream Frosting
  1. Place egg whites and salt in a large mixing bowl, whisk thoroughly
  2. Place egg white mixture in a double boiler and heat water to a simmer on LOW to just warm the egg whites (the small amount of indirect warmth from the water underneath will help dissolve the sugar while NOT cooking the eggs).
  3. Set egg white mixture and let cool
  4. With the paddle attachment on an electric mixer, cream butter on medium until creamy
  5. Slowly add the egg white mixture ½ cup at a time, scraping down sides as needed
  6. Change to the whisk attachment and whisk for 2-3 minutes until creamy and well incorporated.
  7. Add powdered sugar 1 cup at a time, mixing on medium and then high in between.
  8. Mix on high for 1-2 minutes until frosting is light and fluffy.
  9. If the frosting is too heavy, add additional powdered sugar (1/4 cup at a time) until fluffy.

Vanilla Cupcake

  • 1/2 pound (2 sticks) unsalted butter softened
  • 1/2 cup plain yogurt
  • 2 3/4 cups flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups sugar
  • 4 large eggs
  • 1 tsp Rodelle Pure Vanilla Extract
  • 1 cup milk

Buttercream Frosting

  • 4 egg whites
  • ½ tsp salt
  • 1 cup granulated sugar
  • 2 tsp Rodelle Pure Vanilla Extract
  • 4 sticks unsalted butter, softened (room temp)
  • 4 cups powdered sugar
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