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Karim Burja

Vanilla Cupcakes Recipe

This is a basic vanilla cupcake recipe from KICA Academy, which is easy to make and will definitely become one of your favourites. All of its components are versatile and can be used in many other pastry creations. To complement the vanilla flavour I've added apricot compote. Feel free to change the fruit or skip it if you want to keep the flavour clean.

This recipe makes 10 cupcakes
each is 100 grams approximately
Table of Contents
Tools
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You will find the list of recommended instruments below:

    • Paper cupcake liners bottom diameter=5 cm, top diameter = 6 cm, height =4 cm, V=100 ml -10 pcs
    • A stand mixer/hand mixer
    • A whisk
    • A silicone spatula
    • Scales
    • A strainer/sifter
    • A piping bag – 2 pcs
    • A knife
    • A hand blender
    • A saucepan
    • A melon baller
    • A closed star piping tip d=11 mm with 9 prongs
    Vanilla cream cheese frosting

    • 1.5 g of gelatine powder
    • 9 g of water
    • 30 g of whipping cream 35% (1)
    • 20 g of sugar
    • ½ of the vanilla pod
    • 80 g of cream cheese
    • 160 g of whipping cream 35% (2)
    <1%
    3%
    10%
    7%

    27%
    53%
    100%
    Total weight: 300 g
    1. Soak the gelatine powder in cold water for 10 minutes.
    TIP: If you are using gelatine sheets, opt for Gold ones and use the same amount in grams. Soak them in large quantity of ice-cold water for 10 minutes, drain and use as indicated in the recipe.
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    2. Split the vanilla pod lengthwise and scrape the seeds with a tip of a knife.
    3. Put the whipping cream (1), sugar and vanilla pod seeds in a saucepan. Then bring this mixture to a boil.
    4. Dissolve the bloomed gelatine in hot cream.
    5. Pour the hot mixture over the cream cheese and blend it with a hand blender until smooth.
    6. Add the cold whipping cream (2) and mix with a spatula to combine.
    TIP: You may use any type of cream cheese in this recipe. We recommend using full-fat ones, containing at least 30% fat.
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    7. Cover the mixture with plastic wrap and put it in the fridge for at least 6 hours. This time is necessary for the gelatine and the dairy fat crystals to stabilize. This will allow to produce a better texture when whipped.
    Apricot compote

    • 12 g of honey
    • 75 g of fresh apricots (pitted)
    • 15 g of sugar
    • 3 g of pectin NH
    • 144 g of apricot puree
    • 7 g of lemon juice
    5%
    30%
    6%
    1%
    56%
    2%
    100%
    Total weight: 256 g
    1. Dice the apricots into small cubes.
    2. Put the honey in a saucepan and bring it to a boil.
    3. Add the apricots to honey and cook them over medium heat until they soften.
    4. Mix the pectin with sugar. This will help prevent the pectin from clumping.
    5. Gradually add the pectin and sugar mixture to the room temperature apricot puree, whisking constantly.
    6. Add the puree with pectin and sugar into the saucepan with cooked apricots.
    7. Bring everything to a boil, whisking constantly. Let the mixture boil for 5-10 seconds.
    8. Remove it from the heat and stir the lemon juice in.
    9. Fill 10 cavities of Silikomart Pomponette mould d=3.5 cm with the compote and freeze it until hard.
    TIP: You may use any silicone mould of similar size and shape which is available to you.
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    10. Cover the remaining compote and put it in the fridge until you are ready to assemble and decorate the cupcakes. The compote will last for 72 hours in the fridge in a closed container. You may also freeze it and store at -18 °C / 0 °F for 1 month.
    Vanilla cake

    • 1 vanilla pod
    • 115 g of butter 82%
    • 10 g of honey 55 g of sugar (1)
    • 46 g of egg yolks
    • 29 g of lemon juice
    • 60 g of egg whites
    • 55 g of sugar (2)
    • 37 g of almond powder
    • 4 g of baking powder
    • 115 g of all-purpose flour
    22%
    2%
    10%
    9%
    6%
    11%
    10%
    7%
    <1%
    22%
    100%
    Total weight: 526 g
    1. Preheat the oven to 165 °C / 329 °F. Prepare the baking tray and paper cups for cupcakes.
    2. Sift the flour and mix it with the baking powder and almond powder with a whisk.
    3. Split the vanilla pod in half lengthwise and remove the seeds.
    4. Combine the room temperature butter, honey, sugar and vanilla pod seeds in a bowl of a stand mixer. Beat all ingredients on high speed with a paddle attachment until the mixture turns almost white and airy. It will take 10 minutes approximately.
    5. Then gradually add room temperature egg yolks and lemon juice, mixing with a paddle attachment on medium speed. Mix until all ingredients combine. The mixture has to be smooth and homogeneous. Make sure to scrape the sides of the bowl occasionally.
    6. Separately start whipping the egg whites, gradually adding sugar. Whip them to a medium-stiff and glossy meringue.
    7. Gradually fold the meringue into the creamed butter and egg yolk mixture using a silicone spatula.
    8. Gently fold the dry ingredients into the batter. There should be no lumps of unmixed flour in the batter.
    9. Transfer the cake batter into a piping bag and pipe 50 grams of it into each paper cup. Fill no more than ¾ of the paper cup.
    10. Bake for 10-12 minutes until the cupcakes rise. When ready, the toothpick, inserted in the centre of the cupcake, will come out clean and dry.
    11. Transfer the cupcakes on a wire rack and leave them to cool down at room temperature.
    TIP: You may freeze the baked cupcakes for up to 1 month. Store them at -18 °C / 0 °F in a sealed container. When needed, defrost them at room temperature.
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    Assembling and decorating the cupcakes

    1. Using a melon baller 3 cm in diameter, make a hole in the centre of each vanilla cupcake.
    2. Take the apricot compote from the fridge and soften it with a spatula. Transfer it to a piping bag. Fill each cavity with the compote (use about 10 grams per cupcake).
    3. Remove the frozen compote domes out of the silicone mould and place in the centre of the cupcake.
    4. Put the vanilla frosting in a bowl of a stand mixer and whip it to a creamy and pipeable texture. It should resemble a soft-serve ice-cream. Be careful not to overwhip the frosting, otherwise it will turn grainy and will have an unpleasant greasy mouthfeel.
    5. Transfer the whipped frosting into a piping bag fitted with a closed star tip d=11 mm. Pipe the frosting around the compote domes on top of each cupcake. You will need about 25-30 grams of frosting per cupcake.
    6. Decorate the cupcakes with tiny mint or basil leaves.
    7. Put the decorated cupcakes in the fridge for 30 minutes to stabilize the frosting and defrost the compote. The finished cupcakes can be stored in the fridge for 72 hours at 3-5 °C / 37-41 °F. Alternatively, you may freeze them and store in a sealed container for up to 1 month at -18 °C / 0 °F.
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