Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vanilla sponge cupcake with italian buttercream frosting. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Vanilla Sponge Cupcake with Italian Buttercream Frosting is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Vanilla Sponge Cupcake with Italian Buttercream Frosting is something that I have loved my entire life. They’re fine and they look wonderful.

A real buttercream frosting takes little time to make, can be tinted with food coloring (use paste or gel, not liquid food color), and will hold up to one week if tightly covered and refrigerated. Use a real vanilla; imitations are not recommended. If you can find a vanilla bean paste it's well worth the investment.

To get started with this particular recipe, we have to first prepare a few components. You can have vanilla sponge cupcake with italian buttercream frosting using 15 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Vanilla Sponge Cupcake with Italian Buttercream Frosting:

1. Get 115 gms all purpose flour (For the cake)
2. Make ready 115 gms sugar
3. Get 115 gms butter
4. Prepare 2 eggs
5. Take 1/2 teaspoon baking powder
6. Get 1 teaspoon vanilla extract
7. Prepare 2 tablespoon milk
8. Get 2 egg whites (For Italian Buttercream Frosting)
9. Prepare 3/4 cup sugar
10. Make ready 1 pinch salt
11. Make ready 200 gms unsalted butter
12. Take 1/4 teaspoon vanilla extract
13. Prepare 50 ml water
14. Prepare 2 pinch cream of tartar
15. Get 2-3 drops pink gel

These homemade Funfetti Cupcakes are incredibly moist and fluffy and they're topped with the most incredible Vanilla Buttercream Frosting. Italian meringue buttercream frosting is sweeter than French or Swiss, but not as sweet as American. To prepare it, pour a hot sugar syrup over whipped French buttercream is wonderful for spreading on top of cakes or cupcakes or for using as a filling between layers of cake, but not recommended. Whisk together butter, powdered sugar, heavy cream, vanilla extract, and salt.

Instructions to make Vanilla Sponge Cupcake with Italian Buttercream Frosting:

1. Sift all purpose flour and baking powder twice.
2. Whisk eggs very light and frothy.
3. Add the beaten egg to the cream mixture little by little and continue creaming.
4. Fold in flour. If the cake batter is thick,add milk until the mixture comes to a dropping consistency.
5. Fill in the paper cups and bake in the preheated oven at 400 degree Fahrenheit for 10 to 15 minutes. Cupcakes are ready.Let it cool before frosting.
6. Method for making Italian Buttercream Frosting….Beat egg whites,cream of tartar, salt and half the sugar little by little until soft peaks form.
7. In a heavy bottomed pan add remaining sugar and water and place on a medium low heat. Stir until it dissolve well.
8. The sugar syrup has to be 230 degree Fahrenheit (I used digital sugar thermometer). Switch off the flame and slowly pour into the egg white mixture. Whisk the mixture until it's cool.
9. Add room temperature butter one teaspoon at a time, vanilla extract, little pink gel and whisk again.Beat until butter is combined and mixture reached silky consistency. Italian Buttercream Frosting is ready to frost cooled cupcakes.
10. Fill the buttercream in a piping bag and frost cooled Vanilla sponge cupcake.

Spread on cupcakes or use a small closed star tip to pipe I tried only the sponge cupcakes(without the buttercream) and it turned out WONDERFUL. I used it with whipped cream icing and it was a HIT! Italian Meringue Buttercream is my all time favorite frosting for cakes and cupcakes. It's silky smooth, incredibly creamy, and absolutely gorgeous to work with. Even better is how good this buttercream tastes.

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