I must admit that this is one of those recipes that came about by chance. Actually, it was created out of… leftovers. I once made my Lavender and Jasmine Macarons and did not use all the Jasmine buttercream. I had no intention of throwing it out and, even though the temptation was quite strong, I resisted the impulse of just scooping it all out and eating it with a spoon! Luckily I remembered that I had some vanilla cupcakes in the freezer and decided that the pairing would work just fine. And so it did. So much so that I made these cupcakes a few more times… from scratch. Here goes the recipe. Enjoy!
Vanilla Cupcakes with Jasmine Buttercream
The recipe for delicious Vanilla Cupcakes with Jasmine Buttercream!
- 1 ½ cups – 190 gms flour
- 1 tsp baking powder
- ¼ tsp sea salt
- ½ cup – 115 gms unsalted butter at room temperature
- 1 cup – 125 gms + 2 tbsp packed brown sugar
- 2 eggs at room temperature
- 1 tsp vanilla extract
- ½ cup – 120 ml buttermilk
- 2 tbsp milk
- 125 gms – 4.4 oz. butter softened
- 225 gms – 8 oz. icing sugar
- Jasmine essence to taste
Preheat the oven to 165°C – 330°F and line muffin trays with muffins liners.
Combine the flour, baking powder and salt together in a bowl and set aside. Then cream the butter and brown sugar using an electric mixer fitted with a paddle attachment until pale and fluffy.
Add the vanilla and the eggs, one at a time, beating until well incorporated. Remember to scrape down the sides of the bowl as needed. Add the flour mixture in three batches, alternating it with two additions of buttermilk and milk. Beat until well combined.
Put the batter into the lined muffin tray cups, filling each to 2/3. Bake for about 25 minutes or until cooked through.
When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.
Put the Jasmine Buttercream in a piping bag and decorate the vanilla cupcakes with it.