Buttercream cupcakes

9 servings
1 hour 20 min


1. Beat the butter at room temperature with a mixer at maximum speed. It should white.

2. Continuing to beat, pour vanilla sugar into the oil, after which we introduce the usual in small portions.

3. We break eggs, one at a time we add them to the sugar-oil mass. Reduce the mixer speed to the minimum. Add the next egg only after the previous egg is completely mixed with the mass until homogeneity.

4. Sift the flour, mix with baking powder. In small portions, add the mixture to the rest of the ingredients, without stopping whipping.

5. Put paper forms for capcakes in a silicone cake tin, fill them with 3/4 dough.

6. We put the mold in the oven heated to 180 degrees for 15-20 minutes (check readiness with a wooden stick) .

7. While the capcakes are baking, we prepare the cream: beat the cream at the maximum speed of the mixer, gradually add icing sugar. Beat until thickened, add food coloring, beat a little more so that it completely mixes with the mass.

8. We take out the finished capcakes from the oven and leave them until they cool completely.

9. We decorate the capcakes with cream. Have a nice tea party!