It would seem that I am categorically incapable of making anything “plain”. I really really really tried to make these cupcakes just vanilla buttermilk, but the strawberry got in the way. They would be wonderful just vanilla. But arguably they are even more wonderful with fresh strawberry slices and freeze dried strawberry powder sprinkles.

These cupcakes are a twist on red velvet cake. In essence, they are “white velvet”.  They’re bound to become a new favourite. They’re already a classic around these parts, and have been dubbed “the best thing I make”. I make a lot of “best things”. I’m happy to add these to the list.

Vanilla Buttermilk Cupcakes with Double Strawberry

makes 24

Vanilla Buttermilk Cupcakes

ingredients

125g butter
1/2 cup caster sugar
1 egg
1 tsp vanilla
1 cup plus 3 tbsp flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup buttermilk
1 tsp cider vinegar

mixing

Line a 24 hole mini muffin pan with cupcake cases, spray cases with non-stick spray.

Cream butter and sugar together until light and fluffy. Beat in egg and vanilla. Add the flour, salt, baking soda and buttermilk. Stir until combined. Add the cider vinegar and beat the mixture until very creamy. Spoon mixture into the prepared cupcake cases and bake at About 180 degrees Celsius for 15 – 20 minutes. Let cool completely.

Vanilla Buttermilk Buttercream

ingredients

175g unsalted butter, softened
175g icing sugar
1/4 cup buttermilk
2 tsp vanilla
1/4 tsp salt

About 2 tbsp freeze-dried strawberry powder
6 large, evenly shaped strawberries, trimmed and quartered

mixing

Beat the butter until pale and creamy. Add the icing sugar and mix to combine. Add the buttermilk, vanilla and salt, and beat until very light in colour, about two minutes.

Load the buttercream into a large piping bag fitted with a star tip. Pipe rosettes of the buttercream onto the cold cupcakes, sprinkle with strawberry powder, and press a strawberry quarter into the buttercream.