Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, vanilla sponge cupcake with italian buttercream frosting. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Vanilla Sponge Cupcake with Italian Buttercream Frosting is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Vanilla Sponge Cupcake with Italian Buttercream Frosting is something which I’ve loved my entire life. They are fine and they look wonderful.

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

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

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

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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.

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So that’s going to wrap this up with this exceptional food vanilla sponge cupcake with italian buttercream frosting recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!