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Vanilla Wattleseed Cupcakes

A moist vanilla cupcake infused with Wattleseed which gives it a delicious, subtle flavour and earthy, nutty note. Topped with vanilla bean and Wattleseed Swiss meringue buttercream, this is a delicate flavoured cupcake which is super quick and easy to make.

Ingredients

  • 2 eggs, lightly beaten
  • 1 cup sour cream
  • 1 cup canola or vegetable oil
  • 1 tsp vanilla bean paste
  • 1 cup warm water
  • 2 cups plain flour, sifted
  • 1 1/2 cups castor sugar
  • 4 tsp Wattleseed, lightly ground in a mortar and pestle Wattleseed can be found in health food stores
  • 1 tsp bicarb soda
  • 1 tsp baking powder

VANILLA SWISS MERINGUE BUTTERCREAM

  • 6 egg whites
  • 1 1/4 cups castor sugar
  • 300 grams butter, cubed
  • 1 tsp vanilla bean paste
  • 2 tsp Wattleseed, lightly ground

Instructions

  1. Preheat oven to 180C

  2. Line two muffin trays with 18 cupcake papers

  3. In a medium bowl, using a hand whisk, whip eggs until combined

  4. Add sour cream, oil, water and vanilla bean paste. Whisk carefully until well combined.

  5. In a separate bowl, sift dry ingredients. Add Wattleseed. Whisk until well combined.

  6. Carefully pour wet mix into dry mixture. Whisk until well combined.

  7. Using an ice cream scoop, fill cupcake liners 2/3 full.

  8. Bake in moderate oven 18 minutes or until brown and firm to touch.

  9. Leave on a wire rack to cool. Frost with Swiss meringue buttercream.

Vanilla Wattleseed Swiss Meringue Buttercream

  1. In the bowl of an electric mixer, add egg whites and castor sugar. Whisk until combined then put bowl over a saucepan on the stove with an inch of water in it (or use a double boiler). Whisk occasionally until all sugar is dissolved.Feel it between your fingers.

  2. When sugar is dissolved, remove bowl and put into the electric mixer on high. Use whisk attachment if you have one. Whisk until mixture looks like meringue with stiff peaks.

  3. Turn mixer onto low. Add butter a few cubes at a time. Add more as butter dissolves into mixture.

  4. The mixture will deflate, look soupy, then change to look like scrambled eggs. This is normal. The process can take up to 15 minutes. Eventually it will come together into silky smooth Swiss meringue buttercream.

  5. Add vanilla bean paste and Wattleseed. Mix until combined.

  6. Pipe buttercream onto cupcakes.