For the last few days all I’ve wanted is cake. Fluffy, buttery cake with frosting. Loaded with sugar and sweetness and perfect for undoing any hard work at the gym but worth it because it is just so satisfying. Rather than give in and buy one of those overpriced individual cupcakes from a bakery I whipped up this super simple recipe that makes about thirty cupcakes instead. Seemed like a good idea at the time but now I have to stop myself eating them all!
I’ve always found it tricky to find that perfect vanilla buttercake that is light and fluffy but still has a crumbly texture – you know, the one that pairs well with anything. Usually I find they’re just too dense or don’t rise enough which is incredibly frustrating. This recipe however lives up to its promises. The addition of buttermilk gives a light creaminess while the cornflour makes for an awesome texture.
You could pair the cake base with pretty much anything but I went with a classic berry buttercream for a bit of tartness and colour. If you really hate seeds in your berries you can sieve them out before adding to your mixture but I really don’t feel it’s worth the trouble. Plus the seeds look pretty in the frosting! If you wanted to make a large cake instead of cupcakes that could easily be done, just increase the baking time by about 10 minutes.
Buttercake with Berry Buttercream
170g unsalted butter, at room temperature
350g plain flour
300g caster sugar
2 tsp vanilla extract
1 ½ cups buttermilk
1 ¼ tsp baking powder
½ tsp baking soda
½ tsp salt
Preheat your oven to 180° and prepare your baking cases. In a bowl sift together the flour, cornflour, baking powder, baking soda and salt and set aside. Cream together the butter and sugar until light and fluffy. Add the vanilla and mix through. Add the eggs one at a time mixing well after each addition.
Stir through the buttermilk until well mixed, the mixture may look curdled at this stage. Mix through small amounts of the dry ingredients at a time until just mixed. Spoon into cases and bake for 20 minutes or until golden.
½ cup frozen berries
240g unsalted butter, at room temperature
4 cups sifted icing sugar
Puree the frozen berries until smooth. If desired you can pass through a sieve to remove the seeds. Mix the butter until light and fluffy in a large bowl then slowly mix in the icing sugar until well mixed.
Mix through the berries until the colour is even. Pipe onto cooled cupcakes and enjoy 🙂