24 Karat Gold and Vanilla Swirl
1. Preheat your oven to 350°F. Line 12 cup muffin tin with liners.
2. Sift together the flour and baking powder and set aside.
3. In a stand mixer bowl, or in a medium bowl, add the sugar and butter. Beat until light and
4. Add the egg whites and vanilla to the butter mixture and beat together until combined.
5. Add the flour mixture and the milk in 3 additions, alternating between dry and wet, mixing
together after each dry/wet addition. Do not over mix.
6. Fill the muffin cups 2/3 full of batter.
7. Bake on the center rack of your oven for about 14-18 minutes.
8. Remove from oven and let it cool slightly before carefully removing the cupcakes from the tin to
a wire rack to completely cool.
Makes 12 cupcakes
Gold and Vanilla Swirl Buttercream
1 cup of unsalted butter, at slightly room temperature
1 lb of confectioners’ sugar (powdered sugar)
10 oz. cold milk
1 teaspoon vanilla extract
Golden Yellow gel food color + paint brush
12 inch pastry/decorating bag + open star tip (like a Wilton 1M)
1. In a stand mixer bowl, beat the butter until light and creamy. Add the sugar in 1 cup portions
until thoroughly combined with the butter. Add the milk and vanilla slowly until it reaches a
medium consistency. If the buttercream is still too stiff, add 1 teaspoon of milk until it is to a
consistency that is easy to pipe.
2. Have a pastry bag fitted with a Wilton 1M open star tube. Open the bag and dip your paint
brush into the gel food coloring and paint one stripe starting at the beginning of the piping tip to
about half way up the bag. Repeat another stripe on the opposite side of the bag.
3. Fill your pastry bag with about 1- 1 ½ cups of buttercream. Be careful not to overfill the bag so
as not to have buttercream squeeze out of the top of the bag as you pipe.
4. Squeeze one open star in the center of your cupcake then finish with two or three swirls around
it to make a rosette or a swirl.
5. Garnish and finish the cupcakes with edible gold pieces.
Makes approximately 2 cups of buttercream