Decorated Vanilla Cupcakes

Name: Decorated Vanilla Cupcakes
Total time: 5400 s
Yield: 12 cupcakes
Cuisine: American
Ingredients: 100 g drinkable vanilla yogurt (I use Yoplait natural, but any brand will do); 1 small 200 ml container of cream (we'll use this container to measure the other ingredients); 1/2 container neutral oil (I use canola, but sunflower oil works too); 1 container sifted sugar; 1 1/2 containers sifted flour; 3 eggs; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 250 g unsalted butter at room temperature; 200 g sifted powdered sugar; 2-3 tablespoons milk; 1 1/2 teaspoons vanilla extract; food coloring as desired

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

These were the cupcakes we made in the third video cooking workshop. It's a recipe I cherish and have been using for many years, from when I first became interested in baking and took several workshops to keep learning. We had a great time!

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

Saved

Ingredients

90 minutes

12 cupcakes

For the cupcakes
100 gdrinkable vanilla yogurt (I use Yoplait natural, but any brand will do)
1small 200 ml container of cream (we'll use this container to measure the other ingredients)
1/2 containerneutral oil (I use canola, but sunflower oil works too)
1 containersifted sugar
1 1/2 containerssifted flour
3eggs
1/2 teaspoonbaking powder
1/4 teaspoonbaking soda
For the buttercream frosting
250 gunsalted butter at room temperature
200 gsifted powdered sugar
2-3 tablespoonsmilk
1 1/2 teaspoonsvanilla extract
food coloring as desired

Saved

Steps

90 minutes

1

Lightly beat the eggs with an electric mixer until slightly foamy. Then continue beating and gradually add the sugar until the mixture thickens and lightens.
2

Add the oil in a thin stream while continuing to beat until fully incorporated. Then, using a spatula, gently fold in the flour and yogurt, alternating between them.
3

Place in cupcake liners and bake in a moderate oven until a toothpick inserted comes out clean. Let cool completely on a wire rack.
4

While they cool, prepare the buttercream. Beat the butter with the mixer for a few seconds to smooth it out. Then gradually add the powdered sugar until you've added about 3/4 of it.
5

Add the milk one tablespoon at a time and continue beating. I only needed to add 2 tablespoons. Don't add too much milk, or the frosting may separate. Finish adding the sugar and beat until it reaches a whipped cream-like consistency. Then add the food coloring of your choice. I recommend using gel coloring.
6

Put the frosting in a piping bag, preferably with a tip, and decorate the cupcakes as desired. Then just enjoy!