Recipe for vanilla cupcakes with toffee buttercream and vanilla cream frosting

Posted By on Feb 16, 2012 | 2 comments


Teal coloured cupcakes??  Why??  Well I was asked to create a recipe for the Cake Appreciation Society for Cervical Cancer awareness and teal and white are the emblem colours for Cervical Cancer Awareness.   In Australia it is Ovarian Cancer awareness month in February, please check out this site for more information. I decided to create a recipe for classic vanilla cupcakes filled with toffee buttercream and topped with teal coloured, velvety smooth vanilla cream frosting.  The flavour combinations are simple and SWEET, the toffee buttercream is absolutely delicious, and the vanilla cream frosting is really decadent- and simple to make!  The cupcake mixture produces a soft rich flavoured cupcake.

Recipe for vanilla cupcakes with toffee buttercream and vanilla cream frosting...Teal coloured frosting is to represent Cervical Cancer Awareness

 

 

Recipe for Classic Vanilla Cupcake

 

Recipe makes 12 large cupcakes or 20 medium to small ones

Cupcake batter
175g butter
3 cups self raising flour
1/2 teaspoon salt
1  3/4 cup caster sugar
2 eggs
1/4 cup sour cream
3  teaspoons vanilla extract  or 2 teaspoons vanilla bean paste
1    1/4 cup of milk

1 ) Preheat oven to 180C.  With electric beaters, cream butter and sugar until white and fluffy, this is a really important step to making the lighter batter.  I cream the butter an sugar until the butter is pale and fluffy- at least 5-10 minutes.

2) Add eggs a small amount at a time, beating well after each addition.  Beat in vanilla and sour cream, mix well.

3) Sift flour, add to mixture.  With the beater running, add milk.  Beat on high for 1 minute.

4) Line muffin tray with large cupcake papers.  Fill each cupcake patty pan with batter to 1/2 way- the baked cupcakes will rise too high if you over fill the patty pan.   Bake at 180C for 20-25 minutes.  Remove tray from oven and take cupcakes out of muffin tin, allowing them to cool on racks thoroughly before filling and icing.

 

Recipe for Toffee Buttercream cupcake filling

175 g unsalted butter (room temperature)

2 cups icing sugar, sifted

3/4 cup toffee sauce (pre bought dessert style sauce)

 

1) Cream butter and icing sugar until pale and fluffy, this can take up to 5-10 minutes.  Add toffee sauce, and continue to beat.  To make the mixture smoother to pipe into the cupcakes, add about 30 mL of room temperature water, a little at a time.  It should be like a dolloping consistency.

2) Fill your icing bag. Using a Wilton's #230 Bismark nozzle, pipe toffee buttercream into each cupcake.   Filling instructions on the Wilton's Website

 

Recipe for Vanilla Cream Frosting

 

175 g unsalted butter (room temperature)

2  1/2 cups icing sugar, sifted

1/4 cup of thickened cream

2 teaspoons vanilla bean paste

1) Cream butter and icing sugar until pale and fluffy, this can take up to 5-10 minutes.  Add cream and continue to beat.  To make the mixture smoother to pipe into the cupcakes, add a little more cream at a time.  It should be like a dolloping consistency.

 

The teal colour was created with Wilton gel colours teal icing...or you could use a skye blue and a dash of yellow.

Happy Baking!

 

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2 Comments

  1. Hi Ingird, it says add half the chocolate batter and leave to cool, first off- what chocolate batter?! and secondly, what do you do with half filled cupcakes? This recipe really confused me!:(

    Post a Reply
    • Hi Megan, the chocolate description was a typo error. When you bake cupcakes, it is important not to over fill the patty pan or they will overflow the pan. By filling the patty pan about half way, the batter will rise just at the top of the patty pan liner, making for neater presentation. Thanks :)

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