VANILLA CUPCAKES
I can’t even begin to tell you how many cupcakes I’ve baked in the last few weeks. I’m talking dozens upon dozens of cupcakes trying to find the perfect vanilla cupcake recipe. I know there are a million vanilla cupcake recipes out there, but I was on a mission to create a recipe that was easy to make and tasted good.
Vanilla cupcakes may seem a little boring, but I think it’s good to have one in your recipe collection that you can use over and over again. This recipe is the one I will be using all of the time from now on!
INGREDIENTS
Vanilla Cupcakes:
Vanilla Frosting:
INSTRUCTIONS
NOTES
source https://tastykitchen-recipe.blogspot.com/2020/03/vanilla-cupcakes.html
Vanilla cupcakes may seem a little boring, but I think it’s good to have one in your recipe collection that you can use over and over again. This recipe is the one I will be using all of the time from now on!
INGREDIENTS
Vanilla Cupcakes:
- 1 and 1/3 cup (165 grams) all-purpose flour (spooned & leveled)
- 1 and 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (115 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup (120 grams) full fat sour cream
Vanilla Frosting:
- 1 cup (230 grams) unsalted butter, softened
- 3 cups (360 grams) confectioner's sugar
- 2 teaspoons vanilla extract
- 2 tablespoons (30ml) heavy cream
INSTRUCTIONS
- To make the vanilla cupcakes:
- Preheat oven to 350F. Line a 12-count muffin pan with cupcake liners. Line a second muffin pan with 2 liners (this recipe will make 14 cupcakes). Set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer), beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Add in the sour cream and mix until fully combined.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter.
- Scoop the batter into the cupcake liners, filling them a little over half way full. You should end up with exactly 14 cupcakes.
- Bake in separate batches at 350F for 18-22 minutes or until a wooden toothpick inserted into the center of the cupcake comes out clean.
- Remove from the oven and allow to cool for a couple of minutes. Remove all of the cupcakes from the pan and transfer to a wire rack to cool completely.
- To make the frosting
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer) beat the butter on medium speed until smooth.
- Add in the confectioner's sugar and vanilla and mix on low until well combined. Slowly add in the heavy cream, increase the speed to medium-high, and mix for a few more minutes until the frosting is smooth and well combined.
- Frost the cooled cupcakes as desired.
NOTES
- Store prepared cupcakes in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to five days.
source https://tastykitchen-recipe.blogspot.com/2020/03/vanilla-cupcakes.html
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