Vanilla Cupcake with Strawberry Filling with Buttercream Topping
Cupcake:
150g butter, softened
130g castor sugar
3 eggs
175g all-purpose flour
1/4 cup (60 ml) fresh milk/low fat milk
1 tsp vanilla extract
*for chocolate cupcake, subtitute 15g of the flour with cocoa powder*
1) beat butter and sugar until pale and fluffy
2) add eggs and vanilla
3) add in half of the flour, mix well
4) add in milk, mix well and lastly add the other half of flour mix well
Scoop into paper cups and bake at 180 C for 18-20 minutes. Cupcakes is done when it is firm to touch. Again, DO NOT overbake!
Buttercream:
113g butter
1/4-1/2 cup non-dairy whipping cream
1/4 cup icing sugar
1 tsp vanilla
1) whip whipping cream until soft peak
2) beat butter and icing sugar, and it vanilla
3) combined the whipped cream with the buttercream mixture
Made it this way, to avoid refrigerating my cupcakes. Due to Malaysia's hot weather buttercream need to be refrigerated. Therefore, by adding whipped cream to the mixture, the topping will not melt in room temprature, insyaAllah.
To Assemble
Cut holes in the cupcakes, don't cut too deep, just roughly 1/2 way through the cakes. Fill in the cavity with strawberry fillings. Next, trim the cut-out cake to form flathead and placed back on the cavity to cover the filling. Next, iced the cake with the frosting and sprinkle crumbled cakes and dollop leftover fillings onto the icing.
DONE!