White Chocolate Macadamia Vanilla CupCake

 

Sister in law prefer Vanilla cupcakes over various flavours, therefore made these cupcakes for their wedding dessert table last weekend frosted with lemon vanilla swiss meringue buttercream

 

I search for the best vanilla cupcake online and settle for glorioustreats perfect vanilla cupcakes recipe and added macadamia nuts and white chocolate chips to the recipe to add more flavours and bites to the cupcakes. 

 

 

 



 

Recipe  (adapted from Glorious Treats)

 

Cupcake

160g cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

150g sugar  (I add only 140g)

1 1/2 teaspoons pure vanilla extract

100g oil  (vegetable, canola or extra light olive oil)

121g buttermilk  (or 121g milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

 

1/2 cup of white chocolate chips

1/2 cup of macadamia nuts

 

 

Method

1. Preheat oven to 180 Degree C.
2. In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.
3. In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat.
4. Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  Scrap down the side of the bowl.
5. Add in macadamia nuts and chocolate chips
6. The batter will be thin.   Pour batter into a muffin pan prepared with paper liners.  Fill liners about 2/3 full.
7. Bake cupcakes in pre-heated oven for 12-14 minutes.
8. Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
9. Frost when fully cool

 

Lemon Vanilla Swiss Meringue Buttercream

4 large egg (use only the whites)

180g granulated sugar

220g softened butter

40g vegetable shortening

2 tablespoon lemon juice

1 tsp pure vanilla extract

 

Method

1. Pour egg whites and sugar in a heat proof bowl. Using double boil method, heat up mixture.
2. Whisk mixture constantly so they don't curdle.
3. Mixture should be 65 degree C ( check with a candy or food thermometer) or until sugar melted.
4. Remove from heat and whip with an electric mixer at high speed till light and fluffy.
5. Continue mixing under meringue reaches stiff peak and is not too warm.
6. Add butter slowly while whipping at low speed.
7. Add vegetable shortening and continue whipping at high speed till meringue come together again.
8. Add vanilla extract and lemon juice.

*If the meringue mixture become too runny after adding the butter or lemon juice, do not panic, freeze mixture for 15mins or longer and whip it up again.