Sift the dry ingredients
together in a bowl and set aside. In the bowl of a stand mixer, fitted
with a paddle attachment, cream the butter and sugar together until
light and fluffy. Add the oil, mix well, and slowly add the eggs one at a
time, scraping down the sides of the bowl after each addition.
Alternately add the sifted dry ingredients and the buttermilk and heavy
cream, beginning and ending with the dry ingredients. Scoop and
distribute the batter evenly into lined cupcake pans. Bake at
350ºF/176ºC oven for 10 to 12 minutes, or until golden brown.
Combine the buttercream base and butter in the bowl of a stand mixer fitted with a whisk attachment. Whisk together on high speed until smooth. Slowly add the water. Allow each addition of water to fully incorporate, adjusting the speed as necessary. Then, whip the buttercream mixture at high speed for an additional 2 minutes, or until it is fluffy and light.
Assembly
Arte Piatto Personalized Round Plaquette, White Chocolate (204500)
24 each
Using an open-round piping tip, pipe the Bianka Buttercream on top of each Classic Vanilla Cupcake and decorate as desired. Top each cupcake with a personalized round plaquette.
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