The key to perfect buttercream is the quality of the butter.
I use Carrefour unsalted butter, which has 82 % fat (high-fat content), this is very important for a good buttercream.
The next thing is to get the butter in the right softness. Ideally, you leave your butter out in a cosy room, or if it is an emergency situation you can soften the butter in the microwave, with 10sec period, turning the butter until is squeezable.
Your butter should be soft enough to squeeze, but its shape as well.
If your butter is too soft, leave it in the fridge for a few minutes.
Once your butter is perfectly soft, it is time to whip your buttercream.
- 250g unsalted butter, soft
- 250 – 300g icing sugar, sifted
- 3-4 tbsp whole milk/milk infusion/juice/other liquid
- few drops of vanilla extract
- Beat the butter for 5 min
- It will be different in colour and volume
- Siff the icing sugar
- Add to the whipped butter
- Do it in 2 stages
- Start on low speed until its combined
- Beat for 3-5 minutes
- Add vanilla extract to the milk
- Add the liquid in a bit by bit
- Beat for 4 minutes
- It should be spreadable, smooth and silky and hold its shape while piping
I love trying out new things with baking. And this one is a keeper.
It is a Gluten-free & Vegan cupcake recipe, good for any celebration.
Gluten -Free cupcakes are really easy and yummy at the same time. In our Vaishnava tradition we have monthly Grain-free days and these are just really easy. Somehow on those days we want to eat more. I make these the night before for our kids to take to school in their lunchbox and they are super content with these cupcakes. I have many memories about buckwheat cakes and this recipe makes a really delicious cupcake ( i promise). The buckwheat taste is really not overpowering and its light.
There are many ways to create different flavours, but for these ones I used frozen berries.
Glutenfree Ekadasi Cupcakes
- 2 cups buckwheat flour
- 2tsp baking soda
- 2/3 cup sugar
- 2 cups apple sauce
- 1/2 yoghurt
- 1/2 cup melted butter
- (optional) 1/2 cup frozen berries)
Preheat your oven on 180 degrees. Meanwhile mix all your dry and wet ingredients separately. Combine everything well. Place cupcake liners in your muffin-tin. Spoon the batter in (Tip: use ice cream scoop).
Bake for approx 20/25 minutes.
Tip: Just stick a toothpick into the center of your cupcake. If there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean, your cupcake is done!
And!! I have a donut oven tin, so I made Ekadasi Gluten free donuts, without the berries.
Do you feel the holiday spirit?? Well here in snowy Belgium we do. It makes me wanna bake all day. The warmth of my oven is like a warm hug. Every other week I supply cupcakes to our local vegetarian Restaurant. And these cute cupcakes were one of them.
My Christmas sprinkle cupcakes : vanilla chocolate chip cupcakes with vanilla buttercream. The Christmas trees, are just something cute I found in my favorite Action store.
Vanilla Chocolate chip Cupcake Recipe
- 1 cup sugar
- 1 1/2 cup flour
- 1/3 cup oil
- 1/2 cup chocolate chips
- 20gr baking powder
- 1 cup milk
- 1 tbsp Vanilla aroma (not essence)
Mix them all and scoop them out ( Tip: use an ice cream scoop to get equal portions). Bake at 170 degrees celcius for approx. 20/25 min ( Tip: Just stick a toothpick into the center of your cupcake. If there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean, your cupcake is done)
Vanilla Buttercream Recipe
Enough for 18 cupcakes
- 250gr Butter (room temperature)
- 250gr powdered sugar
- 1 tbsp Cream
- 1 tsp Vanilla aroma
Beat the butter first on high. After add the icing sugar bit by bit. Add the remaining ingredients, until u get a smooth mixture.
After piping the buttercream I have dipped the top with sprinkles in a bowl ( easy and mess-free)
Don’t forget to comment if you have tried our recipe!
A cupcake recipe that is free from dairy!
Easy and yummy that is our motto 🙂