Thursday, 13 September 2012

Vanilla Cupcakes

I recently bought a new piping head and haven't done just piped cupcakes in quite a while so I decided that I would practice piping roses using buttercream icing. The piping head I used for the roses is #104 which can also be used for bows, petals etc...

I used the Hummingbird Bakery recipe for vanilla cupcakes and then piped the vanilla icing on top.  The cakes themselves were really light and moist and had a nice hint of vanilla.  I really like classic sponge and this was definitely a recipe I would use again. I particuarly like using milk with the butter in the icing to make it more creamy and a bit less sickly.

As I wanted to pipe roses I decided to use pink and white icing as I thought these colours go really nice together and went really nicely with some pink and white cupcake cases I have. As the whole point was to practice flowers most of the cupcakes used roses, however I tried them in different ways and the ones that didn't use roses I piped hearts to stay along the theme. To pipe buttercream roses a pin is usually recommended, however, I decided just I'd pipe them straight onto the cupcakes, which I think looked just as nice.

I'm really pleased with how they turned out and I really like the colours together. I like piping and would definitely try out some other designs in the future or even make these ones again for a special occasion e.g. valentines day, anniversarys etc...

(Cake Days - The Hummingbird Bakery)

Makes 12-16

For the sponge:
80g unsalted butter, softened
280g caster sugar
240g plain flour
1 teaspoon baking powder
1/4 teaspoon salt
240ml milk
2 eggs
1/2 teaspoons vanilla extract

For the vanilla frosting:
500g icing sugar
160g unsalted butter
50ml milk
1/2 teaspoon vanilla essence
Food colouring (optional)


  • Preheat the oven to 190C (325F), Gas Mark 5 and line a muffin tin.
  • Using a handheld whisk slowly beat together the butter, sugar, flour, baking powder and salt until the ingredients resemble fine breadcrumbs.
  • Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.
  • Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture. Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
  • Spoon the mixture into muffin cases until two thirds full. Pop in the oven and bake for 18-20 mins, until the sponges feel springy. Leave to cool.
  • To make the frosting whisk the icing sugar with the butter on a low speed until fully combined. Add the vanilla essence to the milk and pour into the butter and icing sugar while mixing on a low speed until light and fluffy.
  • If you want to add food colouring, add a few drops to the icing, being careful not to add too much and alter the taste.  Wait until the cakes are fully cooled to add the frosting.

  • Thanks for reading,

    Olivia x x


    1. I love soft pink and white together too, looks really pretty on vanilla cupcakes. Your roses are lovely too. I should probably try out more piping nozzles other than my standard wilton 1M and 2D.

      1. Thanks, I always used to use the same piping nozzles as well so I thought i'd try something different, I'd deff recommend it as it's great to experiment! x


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