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120 grams of butter

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3 eggs

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120 grams of sugar

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120 grams of flour

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1 teaspoon of vanilla essence

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1 pinch of fint salt

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2 grams of powdered yeast for cakes

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300 grams of icing sugar

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1 teaspoon of milk

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150 grams of butter

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1 teaspoon of vanilla essence

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To prepare the cupcakes start to bring butter and eggs at room temperature. Pour softened butter into a bowl, add sugar 

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To prepare the cupcakes start to bring butter and eggs at room temperature. Pour softened butter into a bowl, add sugar 

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Run the medium high speed whips and let the compound grow slightly

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Run the medium high speed whips and let the compound grow slightly

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after a few minutes join the eggs a little at a time, continuing to work with the whips

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after a few minutes join the eggs a little at a time, continuing to work with the whips

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As soon as these are incorporated, turn off the whips

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As soon as these are incorporated, turn off the whips

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This way you can sift flour and yeast for cakes

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This way you can sift flour and yeast for cakes

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Fill 12 pieces of paper in a muffin drip

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Fill 12 pieces of paper in a muffin drip

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It will be enough to fill each stencil with about 40 grams of dough

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It will be enough to fill each stencil with about 40 grams of dough

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Before baking, beat the baking tray several times on the work surface, this way you will level the surface accurately and get swollen cupcakes but with the flat surface. Cook in a hot oven at 180 ° for about 25 minutes. Once cooked let them cool to room temperature before garnishing them

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Before baking, beat the baking tray several times on the work surface, this way you will level the surface accurately and get swollen cupcakes but with the flat surface. Cook in a hot oven at 180 ° for about 25 minutes. Once cooked let them cool to room temperature before garnishing them

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To garnish we have chosen a characteristic American frosting: it is prepared in a bowl by stirring with the medium speed hammers the butter at room temperature together with half a dose of icing sugar

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To garnish we have chosen a characteristic American frosting: it is prepared in a bowl by stirring with the medium speed hammers the butter at room temperature together with half a dose of icing sugar

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Run the whips and work the time needed to make the ingredients compact. Then add the icing sugar you have aside, one spoon at a time

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Run the whips and work the time needed to make the ingredients compact. Then add the icing sugar you have aside, one spoon at a time

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In the end, you get a smooth creamy creamy cream. Transfer it to a sac-a-little with a star-tip and garnish the cakes

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In the end, you get a smooth creamy creamy cream. Transfer it to a sac-a-little with a star-tip and garnish the cakes

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Here are your cupcakes ready, you just have to taste them

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Here are your cupcakes ready, you just have to taste them

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Cupcakes are stored in the refrigerator for 2-3 days under a glass bell. In this case it would be better to keep them separate from the cream.Once ready the dough is good to cook immediately.Cream can also be prepared the day before.Uncured cupcakes can be frozen from cooked.

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Cupcakes are stored in the refrigerator for 2-3 days under a glass bell. In this case it would be better to keep them separate from the cream.Once ready the dough is good to cook immediately.Cream can also be prepared the day before.Uncured cupcakes can be frozen from cooked.