This  recipe you  can use as it is or as a base by adding  flavors, chocolate chips, or vary the  frosting.

  • 7 oz (200 gr) butter
  • 7 oz (200 gr) sugar
  • 4 eggs
  • 12.8 oz (360 gr)  flour
  • 1 cup (2.5 dl) milk
  • 2 tsp baking powder
  • 3 tsp vanilla extract

Ansamble all the ingredients you need and measure up. Leave it at room temperature for about 30 minutes.

For best flavor, you can use real vanilla powder or vanilla exstract.

Cream together the butter and sugar to  light and fluffy, on medium speed, it will takes a few minuttter. Sift together all dry ingredients in a bowl separately.

Add  one egg at the time and mix well between each addition. Then pour in the dry and wet ingredients alternately. Working fast by adding one addition after the othe.Stop the mixer and scrape the sides of the bowl and lift up fromthe  bottom, by using a rubber spatula. ,
Re start the mixer om full spedd for 10 secconds and STOP

Add  in paper  liners. If you want your  cupcakes to bake high and get the right shape, you  need to bake them using  a muffin tray.

350 F (180 C ) degrees for 20 to 24 minutes in the lower  secktion in the oven.

Insert a stick in the center of a cupckae.  if it comes out clean the cupcakes is ready for cooling,  or tap on top of a cupcake and feel the top  «bounce» back up. Let them rest to cool in the cupcake tray for 10 minutes before tranfering to a wire rack.


Vanilla Butter Cream

  • 9 oz (250 gr) butter
  • 2 teaspoons vanilla extract
  • 20 oz (560 gr) sifted powdered sugar
  • 2 Tbsp milk or water
  • 2 Tbsp egg white powder (meringuepowder) may be omitted

Start by creaming butter at room temerature  and half the powdered sugar to soft and fluffy, using a standing mixer or hand hold mixer

Add  the vanilla extract and let the mixer work  at medium speed until incorporated. Then add more powdered sugar little bu litleand and mix well between each addition.

Let the mixer work the cream   on medium speed for about 10 minutes more until the cream is airy and light. Add the milk if needed.

Stor the cream covered, in the refrigerator if not using it immediately and let it come to room temperature before whipped up if used later . can be stored for 2 weeks.

Large open star tip No. 12

Sugar pearls, colors and meriguepowder I bought atTomsann cakeart supplies.