Vanilla Buttermilk Cupcakes with Chocolate Spread Frosting

For the cupcakes:
Preheat oven to 180 C/350 F and line two 12 count cupcake trays with paper lines. Recipe only makes 14 so you’ll only need 2 liners in the second cupcake tray.

Sift the flour and baking powder together into a medium sized bowl. If you are using plain flour with cornflour to make your own cake flour then you should sift the flours together at least twice. Leave to one side.

Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed. Add in the eggs and either the vanilla seeds or 2 teaspoons vanilla. Mix until light and smooth, about 1 minute on medium-high speed. Add in the buttermilk and mix. At this stage it may curdle, but don’t worry it will be fine when you add in the flour.

Add in the dry ingredients and mix until well combined and smooth, about 1 minute on medium-high speed. Divide the batter between the cupcake cases, filling each about 3/4 full. Place in the oven for 20-25 minutes until risen, very light golden and an inserted skewer comes out clean.

Remove pans from the oven and set them on a rack. Leave cupcakes to cool in the tray for 5 minutes before transferring to a wire rack to cool completely. Once cooled, it’s time to frost!

For the frosting:
This recipe make enough to pipe the cupcakes generously. If you are spooning the frosting on, you’ll want to halve the frosting recipe.

Place the butter, icing sugar, cocoa powder and chocolate spread into a large bowl. Starting on a low speed (to avoid the dreaded icing sugar cloud) begin to mix the frosting together. As it starts to combine, turn up the speed to medium-high and beat until light and fluffy. Add in the vanilla and pinch of salt and mix until well combined. If required, add in the milk and mix until well combined. You may need more milk, but don’t go too runny. You want quite a stiff icing to hold the shape of your piping tip, but it needs to be loose enough to pipe.

Fill a piping bag halfway full and frost as desired. If not piping, spoon frosting on and smooth.

Cupcakes will keep in an airtight container in the fridge for 3 days.

Recipe for the cupcakes adapted from Sky High by Alisa Huntsman. Recipe for the frosting by Annie.