Back
Vanilla Buttercream Rosettes On Vanilla Cupcakes
- Steps
- Ingredients
Steps
- Preheat the oven to 180C and line a cupcake tin with wrappers.
- In a saucepan, melt together the butter, milk, vanilla and oil and set aside to cool completely.
- In a stand mixer, whisk the eggs and sugar together until light and fluffy and tripled in volume.
- Sieve together the dry ingredients and fold through the aerated egg mixture. Mix in the cooled wet ingredients and stir together until just combined.
- Fill the cupcake cases ¾ of the way full and bake for 15 minutes or until golden brown and springs back when touched. Allow the cupcakes to cool completely before piping the buttercream.
- For the buttercream, combine all ingredients except the cream together in the bowl of a stand mixer fitted with a paddle attachment. Mix until light and fluffy and the icing sugar has completely dissolved. Add in 1-2 tablespoons of cream (or milk) and mix until combined. The cream will help lighten the texture of the icing.
Notes
Piping nozzles: Wilton 1M - rosettes