Hydrangea Buttercream Cupcakes
12large cupcakes
12large cupcakes
Vanilla Cupcakes
Vanilla Buttercream
Vanilla Cupcakes
  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line cupcake tray with paper lines.
  2. In a bowl designated for dry ingredients: add flour, sugar, baking powder and salt
  3. In a separate bowl for wet ingredients: Add vegetable shortening with water (or butter), milk, eggs and vanilla
  4. Add wet ingredients to dry ingredients, and beat on low with electric mixer until smooth.
  5. Divide the batter into the cupcake liners, filling approximately 3/4 full.
  6. Bake for ~18 minutes or until cake tester comes out clean.
  7. Allow to completely cool before icing.
Vanilla Buttercream Icing
  1. Beat butter until light and fluffy.
  2. Add icing sugar and whipping cream in two parts, alternating between the two.
  3. Beat in vanilla. The result should be icing with stiff peaks
Recipe Notes
  • If icing is too stiff to pipe, at 1 tbsp at a time of milk to create a thinner consistency.