Vanilla Cupcakes (that actually stay moist) | RecipeTin Eats Videos for Quick Vanilla Cupcakes tdj
Vanilla Cupcakes frosted with Chocolate Swiss Meringue Buttercream Best way to store cupcakes Being the little cakes that they are, cupcakes are prone to easily drying out if not stored correctly. Airtight container, stat! Don’t leave cupcakes out on the cooling rack longer than necessary. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. Combine the flour, baking powder and salt in a medium sized bowl and set aside. Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. 4 oz unsalted butter 114 grams, room temperature (NOT melted) 4 cups powder sugar 1 tablespoon vanilla extract *optional - food coloring Instructions Cupcakes Turn your oven to 350F. Line your cupcake baking
pan with paper cupcake cups. Using your mixer, whip 3 eggs, then gradually add 1.5 cups sugar. VANILLA CUPCAKES 2 1/2 cups ( 325g) all purpose flour 2 cups ( 414g) sugar 3 tsp baking powder 1 tsp salt 1 cup (240ml) milk 1/2 cup (120ml) vegetable oil 1 tbsp vanilla extract 2 large eggs 1 cup (240ml) water* VANILLA FROSTING 1 cup ( 224g) unsalted butter, room temperature 4 cups ( 460g) powdered sugar 1 1/2 tsp vanilla extract Bake for 19–22 minutes, or until a toothpick inserted in the center comes out clean. For around 30–36 mini cupcakes, bake for about 11–13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting. Frost cooled cupcakes with vanilla buttercream. To make the cupcakes: In a large mixing bowl, combine the flour, sugar, Cake Enhancer,
baking powder, and salt. Add the butter and mix until the mixture is crumbly. Whisk together the eggs, milk, and vanilla. Add to the dry ingredients in two additions, mixing well in between. 1 box vanilla cake mix white or yellow cake mix can also be used 1 cup sugar 1 cup all purpose flour 1 cup water 3 eggs 1 tsp vanilla extract The seeds from one vanilla bean optional 1 cup sour cream VANILLA BUTTERCREAM FROSTING 1 cup butter softened (not margarine!) 3 1/2 cups powdered sugar 2 tsp vanilla extract Vanilla Mug Cake in 3 Easy Steps: Add the dry ingredients to a microwave safe mug; flour, sugar, baking powder, and salt. Stir in the wet ingredients: milk, melted butter, and vanilla. Add sprinkles, if desired. Microwave for 70-90 seconds. For healthier mug cake, make these swaps: Milk: Read More Here http://jadomasak.my.id/recipes/792-quick-vanilla-cup-cakes
substitute skim milk VANILLA CUPCAKES 2 1/2 cups ( 325g) all purpose flour 2 cups ( 414g) sugar 3 tsp baking powder 1 tsp salt 1 cup (240ml) milk 1/2 cup (120ml) vegetable oil 1 tbsp vanilla extract 2 large eggs 1 cup (240ml) water* VANILLA FROSTING 1 cup ( 224g) unsalted butter, room temperature 4 cups ( 460g) powdered sugar 1 1/2 tsp vanilla extract How to make vanilla cupcakes Combine the dry ingredients. In a medium bowl, sift together flour, baking powder, and salt. Set aside. Cream butter and sugar. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Vanilla Mug Cake in 3 Easy Steps: Add the dry ingredients to a microwave safe mug; flour, sugar, baking powder, and salt. Stir in the wet
ingredients: milk, melted butter, and vanilla. Add sprinkles, if desired. Microwave for 70-90 seconds. For healthier mug cake, make these swaps: Milk: substitute skim milk