We start the oven, and all our ingredients measured and heavy, we begin to prepare the base of our cupcakes. We use an automatic mixer, but you can also use manual rods or a kitchen robot, Thermomix type or similar that is more comfortable for you within what you have.
In the container that we are going to prepare the recipe, we place the butter first, it must be at room temperature. Then add the sugar, little by little, while putting the mixer on slow speed. This first mixture should be quite creamy and with the two ingredients well mixed.
Be careful because sometimes the container is too big and the automatic rods cannot mix the ingredients well because there is not enough quantity, in which case you will have to use a smaller container or use the manual rods.
While you get that homogeneous cream, we are going to throw the eggs in another bowl and beat them a little, not too much, enough so that the yolks are spread. Once the previous step is over, pour the eggs into the container and knead again for a few minutes, until the eggs are completely integrated into the dough.
Then we add the flour, the yeast and the vanilla essence, leave to mix for a few minutes at slow-medium speed, and finally pour the milk, continuing to knead everything until the dough is perfect, that is, soft and manageable, without it will be difficult to detach it from the rods.
We fill the cupcake capsules that we previously had prepared, filling them with the dough obtained, but trying to keep it over a third of the free volume for when the dough rises with the baking, since otherwise the Cupcake will rise too much and will be ugly and will hinder its rear ornament.
We put the tray in the oven, and leave it at 180ºC (356ºF) for about 20 minutes. We use the heat both above and below, without using the fan. Each oven is different and you may need a minute more or less to achieve the same result, so it is interesting a couple of minutes before the estimated time, that you prick the inside of a cupcake to see if it is well done inside . Depending on how they are, they are left a little more or they are already removed from the oven.
When we take them out, we must let them rest for about 5 minutes, so that they cool and we can unmold them well, setting them aside to decorate them later.
So far the preparation of our cupcake bases. Now we are going to prepare a simple buttercream to decorate them on top.
This Buttercream is basic, but to start it is ideal to practice and improve our skills. Over time we encourage you to prepare other more complete recipes, adding ingredients, flavors and colors to improve the appearance of your Cupcakes, but now we are going with a simple one.
In our mixer or rod mixer, and in its container we are going to add the icing sugar, which we have previously sieved. We add the butter, the milk and the vanilla essence, and we begin to beat everything at a slow temperature, so that the ingredients go forming a homogeneous paste.
When we see that they all begin to integrate, we can beat for a few minutes at medium speed, until we see that a creamy-looking mass is formed without lumps, which indicates that our Buttercream is ready.
We are going to pour the cream in our pastry bag, with the nozzle that we want to use to decorate our cupcakes, and we begin to cover them with the buttercream. The normal thing is to start from the center and then make circles until you reach the edge of the cupcakes, but each one can do it as they like. And to finish you can use any additional decoration, one of the many that can be found on sites specialized in creative pastries. And you already have your cupcakes ready. We recommend placing it in a place where your presentation does not spoil until you eat them.
If you prefer a slightly softer Buttercream with less butter, we suggest a variant that includes cream cheese in its preparation, but it is just as easy to prepare. Pour the cream cheese and butter into the mixer glass and mix until they form a creamy mixture. Add the vanilla and the sifted icing sugar, whisking thoroughly so that there is a creamy paste. You can add some coloring if you need to color it.
This cream is less consistent than the previous one, so it is usually spread on top of the Cupcakes to decorate them, since with the pastry bag it does not look good. We usually use it a lot because it is less sweet than the previous one, but it depends on personal taste.
The last topping I have tried is the mango buttercram and it is great, to make the mango buttercream we make a buttercream and add mango puree to the mixture, I added 1/4 cup of mango puree, but it is a matter of taste, try adding more or less and so you will freeze a delicious mango buttercream.
