Learn from us: Recipes Vanilla Cupcake

Cupcake batter

Ingredients A

• 250 g FILMA^® Margarine
• 150 g Caster sugar
• 50 g Icing sugar
• 2 Eggs

Ingredients B

• 200 g Medium-protein flour (plain flour)
• 30 g Milk powder
• 10 g Cornflour
• ½ tsp Baking powder (1 g)

Ingredient C

• 5 Egg yolks + 2 egg whites

Ingredients D

• 5 g Vanilla paste (optional)
• Strawberry jam (optional)

Instructions:

• Cream ingredients A until light and well combined
• Add ingredients B and C alternately, mixing until the batter becomes smooth and evenly incorporated. Add vanilla paste to enhance the flavour, if desired
• Transfer the batter into a piping bag
• Pipe the batter into cupcake moulds, filling each mould about ¾ full
• Bake in a preheated oven at 180°C for 25–30 minutes, or until lightly golden
• Once baked and cooled, make a small hole in the centre of each cupcake and fill with strawberry jam, if desired. Finish by piping buttercream on top

Vanilla Buttercream

Ingredients

• 200 g FILMA^® Baker’s Cream Fat
• 70 g Liquid fructose sugar
• 30 g Sweetened condensed milk

Instructions:

Whisk all ingredients together for 5–6 minutes until light, fluffy, and evenly combined.