Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, vanilla sponge cupcake with italian buttercream frosting. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vanilla Sponge Cupcake with Italian Buttercream Frosting is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Vanilla Sponge Cupcake with Italian Buttercream Frosting is something that I have loved my whole life. They are fine and they look fantastic.

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

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

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Steps 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 it up for this exceptional food vanilla sponge cupcake with italian buttercream frosting recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!