VANILLA CUPCAKE, STRAWBERRY

BUTTERCREAM
Serves 8 cupcakes

Ingredients
Cupcake: Equipment
• Chef’s knife
¼ cup Unsalted butter, softened • Casserole
½ cup Granulated sugar • Spoon
1 each Egg white • Whisk
1 tsp Vanilla extract • Bowl
1/4 tsp Salt • Rubber spatula
1 1/2 tsp Baking powder
1 cup All-purpose flour
½ cup Plain yogurt

1 Batch of French strawberry buttercream

Directions
1. Preheat oven to 350°F. Prepare a cupcake pan with 8 liners.
2. In a large bowl, cream together butter and sugar until light and fluffy. Mix in egg
white and vanilla until smooth. While mixing on low, sprinkle in salt and baking
powder. Continue mixing on low, add half of the flour, followed by half of the
yogurt. Repeat with remaining flour and yogurt, mixing until batter is just
combined and no streaks remain.
3. Divide batter between prepared liners, using a large cookie scoop, or roughly
filling 3/4 full.
4. Bake for 18-20 minutes or until cupcakes are set. Cool in pan for several minutes,
until easy to handle, then transfer to a wire rack to cool completely.
5. Make buttercream.
6. Frost fully cooled cupcakes with desired method. Immediately top off with
sprinkles, if desired.
7. Store in an airtight container or chill overnight, bringing to room temperature
prior to serving.

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