Vanilla Cupcake Recipe

Vanilla_Cupcake_Recipe

Vanilla Cupcake Ingredients

Cupcake Filling:
1.5 cup Aunt Jemima self-rising flour.
1.25 cup pure as snow cake flour.
1 cup soft unsalted butter.
2 cup granulated sugar.
4 eggs at room temperature.
1 cup whole milk.
1 tsp pure vanilla extract

Cupcake Icing:
1 cup soft unsalted butter.
4 cup confectioner’s sugar.
2-3 tbsp milk.
1 tsp vanilla extract.

Vanilla Cupcake Preparation

Making Cupcake:
Preheat oven to 350 Fahrenheit (175 Celsius) and preline muffin tin with cupcake wrappers. Start by mixing dry ingredients together. This is done by adding self-rising flour, snow cake flour and sugar into stand-mixer’s bowl.

Turn on stand-mixer. Steadily add butter into mixture. Mix the batter till it becomes a sand consistency. Whisk eggs and add half to batter. Mix milk and vanilla extract with the other half eggs. Add wet ingredients to batter. Beat on medium speed until smooth and fluffy about 3 minutes.

Spoon batter into liners about 3/4 full using ice-cream scoop to distribute evenly. Bake cupcakes for 20-25 minutes in oven and then check them at the end. If cupcakes bounce back when you give a tap on the top, it means they are done. Cool cakes completely before icing!

Making Icing:
Mix milk, butter, confectioner’s sugar and vanilla extract into a bowl. Beat ingredients on medium speed until smooth and creamy. Use icing wand instead of pipping bag for best consistency when icing cupcake.

Icing Cupcake:
Make sure icing is really smooth, work it across your bowl containing icing cream (no air bubble). Swipe it on cupcake, clean. Have the icing resting on the wand when swirling, so you can use it as a tool to add height on the cupcakes. By doing this, you are whipping air to give it a nice fluffy texture.

Sprinkle with your favorite toppings such as Brownie Chunks, Chocolate Chips, Choco Chip Cookie Chunks, Gummy Bears, m&m’s, Peanut Butter Cookie Chunks, Reese’s Pieces, Toffee Bits or Sugar Cookie Chunks.

Vanilla Cupcakes Tips

Don’t overbeat the batter! Once the dry and wet ingredients are incorporated, stop beating it, otherwise your vanilla cupcakes will have a glutney texture. Overbeating causes more air incorporated in cupcakes, rising too much during baking and fall as they cool.

The thicker the icing, the easier to create an icing swirl.

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