For 15 regular cupcakes:
155g or 1¼ cups cake flour
5g or 1¼ teaspoon baking powder
2g or ½ teaspoon baking soda
2.5g or ½ teaspoon salt
100g or 2 large eggs
150g or ¾ cup caster sugar
1.5 teaspoons pure vanilla extract
125ml or ½ cup canola oil
125ml or ½ cup buttermilk or buttermilk substitute*
For the icing:
114g butter (at room temperature)
62g cream cheese (at room temperature)
210g icing sugar
15ml milk, if necessary
1g fine salt
1g vanilla extract
For the cupcakes:
Preheat the oven to 180ºC and line a cupcake/muffin pan with cupcake liners.
1. In a medium bowl, whisk together cake flour, baking powder, baking soda and salt. Set aside.
2. In the bowl of an electric mixer, beat eggs with the whisk attachment on medium speed for 15-20 seconds.
3. Add sugar and continue to beat on medium speed for another 30 seconds.
4. Add vanilla and oil and beat on medium speed for another minute.
5. Reduce mixer speed to low and slowly add about half of the flour mixture followed by half of the milk. Next, add the rest of the flour mix and milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.
6. Pour batter into a lined muffin pan. Fill the liners until about ½ full (55g for regular cupcakes and 18g for mini cupcakes). An ice-cream scooper works really well when pouring batter into liners.
7. Bake mini cupcakes for 12 minutes and regular cupcakes for 16 minutes at 180ºC. Let them cool in the pan for a couple minutes, remove and place on a wire rack to cool.
8. Once the cupcakes are cold, pipe on frosting.
To make Buttermilk substitute:
Mix ½ cup milk (125g) with ½ teaspoon (2g) white vinegar or lemon juice - set aside for 5 minutes before using
For the icing:
1. Chop butter and cream cheese into cubes and let them sit in separate bowls until they reach room temperature, soft but not melted.
2. Cream butter for 3-4 minutes in a mixer with a balloon whisk on medium speed. Turn off the mixer.
3. Sift icing sugar into the mixing bowl in two batches. Turn your mixer on the lowest speed (so dry ingredients don’t blow everywhere) until the sugar is completely mixed with the butter.
4. Increase mixer speed to medium and add vanilla extract, salt, and milk (only if you want a thinner consistency) and beat for 3 more minutes until fully combined and fluffy.
5. Finally add cream cheese and beat for 1-2 minutes until well combined. Cover with plastic wrap until ready to use.
6. Before frosting beat the icing again for about a minute with an electric hand mixer to get it to the right consistency just before icing your cake or cupcakes.
Note: If your frosting needs a more stiff consistency, add a little more icing sugar. If your frosting needs to be thinned out, add additional milk, a tablespoon (15g) at a time until it is of spreadable consistency.