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Vanilla Cupcakes with Jasmine Buttercream

Manuela Zangara
  • 60 minutes
  • Serves 15

INGREDIENTS

2

Eggs

1 cup

125 gms + 2 tbsp packed brown sugar, packed

1 1/2 cups

190 gms flour

1 tsp

Baking powder

451 3/4 g

Icing sugar

1/4 tsp

Sea salt

1 tsp

Vanilla extract

1/2 cup

115 gms unsalted butter, unsalted

249 3/4 g

Butter

1 1/8 cups

Buttermilk

2 tbsp

Milk

Jasmine essence (to taste)