Homemade Buttecream Cupcake

Sift the flour and baking powder three times. Set aside.

Melt the butter in a small pan over low heat. Once it’s melted remove from heat and let cool.

Separate the egg whites and yolks. Beat egg whites until they become white and frothy. Add sugar to the whites, little by little and continue beating until sugar dissolves.

Next add the egg yolks to the egg white mixture and beat about 5 minutes. After that, add in the dry ingredients, melted butter, and vanilla. Mix well using a rubber spatula.

After that take a 12-count cupcake pan or 12 square molds (which I used – rough size should be 2 1/2 x 2 inch) and then line with oiled or baking sprayed parchment paper. Place molds on a baking tray. Pour batter into boxes (or your cupcake pan). Fill to about 2/3 full. Don’t over fill.

Bake at 180C degrees for about 20 minutes. Cupcakes are ready when the top springs back when you touch it with your finger.

Remove the cupcakes from the oven and let cool .

Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar and milk, beating constantly until combined. Add vanilla and food coloring. Mix well.

Next take a cupcake. Make a hole in the top of the cake. I used a sharp pastry tip to make a hole top of each cup cake. Put the buttercream in a pastry bag with a piping tip and pipe the buttercream into the holes in each cupcake.

Serve and enjoy.