Vanilla Cupcakes with a Buttercream Swirl
Recipe by BakeZone Kitchen
Fluffy vanilla cupcakes with the tall bakery-style swirl our workshop students learn first.
- Prep
- 30 mins
- Bake
- 20 mins
- Total
- 1 hr 15 mins
- Yield
- 12 cupcakes
- Level
- Easy
Want to bake this with an instructor beside you?
Browse workshopsInstructions
- 1
Heat the oven to 175°C and line a 12-hole muffin tray with paper cases.
- 2
Cream the butter and sugar until pale. Beat in the eggs one at a time.
- 3
Fold in the flour, then the milk and vanilla. Fill each case two-thirds full.
Perfect your technique
Blog
Why did my cake sink? 6 reasons and how to fix them - 4
Bake 18–20 minutes until springy. Cool completely.
- 5
Beat the butter for 5 minutes until almost white, then add the icing sugar in three additions, followed by the milk and vanilla.
- 6
Fit a piping bag with a large open-star nozzle (1M). Start in the centre, pipe outwards to the edge, then spiral up and release.
