GO-TO VANILLA CUPCAKES
Golden memories: Smelling sweetly of butter, sugar and vanilla, these classic little cakes bring you right back to when you were a kid and Mom baked you birthday cupcakes.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 12 cupcakes (or about 48 mini cupcakes)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
- Whisk the flour, baking powder and salt together in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla.
- While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter. Divide the batter evenly in the prepared muffin tin.
- Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tin about halfway through baking time, 18 to 20 minutes for standard cupcakes or 10 to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired.
VANILLA CUPCAKE
A tasty little cupcake, which is easy to make.
Provided by Hanatarou
Categories Desserts Cakes Cupcake Recipes
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
- In a large bowl, mix butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, blending well after each one. Stir in the vanilla and flour just until mixed. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
Nutrition Facts : Calories 213 calories, Carbohydrate 24.2 g, Cholesterol 73.6 mg, Fat 11.6 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 6.9 g, Sodium 288.7 mg, Sugar 12.7 g
VANILLA CUPCAKES
Decorate these easy vanilla cupcakes with buttercream and the topping of your choice. They're super-simple to make and taste divine - great as a teatime treat
Provided by Member recipe by alyma
Categories Afternoon tea, Dessert, Treat
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.
- Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.
- Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.
- Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.
- For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.
- Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.
- Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!
Nutrition Facts : Calories 287 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 27 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.44 milligram of sodium
CLASSIC VANILLA CUPCAKE
I got this recipe from castsugar's blog and it is the perfect vanilla cupcake. A blank canvas to do whatever with.
Provided by Paigeloveschocolate
Categories Dessert
Time 35m
Yield 30 cupcakes, 30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 350 and line your cupcake pan with cupcake liners.
- In a bowl mix together cake flour, flour, sugar, and baking powder. Make sure these are combined well. With an electric mixer on medium speed, add butter. It will be easier to cut the butter into small squares at room temperature. Don't just add the whole stick.
- In a separate bowl, whisk together eggs, milk, yogurt and vanilla extract. Add this to the dry vanilla cupcake ingredients and beat until combined but don't over beat!
- With the vanilla cupcakes batter, fill lined cupcake tins until about 2/3 full. Bake for about 15-20 minutes (give or take a few). You will know your vanilla cupcakes are done when you pat on the tops and they spring back up at you. If they sink then the vanilla cupcakes need more time. If this is too confusing, you can always use the old toothpick in the center trick and that should do it.
- As far as frosting the vanilla cupcakes goes, I would suggest using the buttercream frosting recipe. Decorate your vanilla cupcakes with colored sprinkles, sugar candies or fruit.
Nutrition Facts : Calories 169.5, Fat 7.2, SaturatedFat 4.3, Cholesterol 45.4, Sodium 93, Carbohydrate 24.1, Fiber 0.3, Sugar 13.9, Protein 2.4
SNICKERDOODLE CUPCAKES WITH CINNAMON BUTTERCREAM FROSTING
These cupcakes have a good amount of that cinnamon-sugar flavor that is so sought after in the famous cookie form. They are good both with, and without, the frosting!
Provided by Kim
Categories Cupcakes
Time 1h55m
Yield 18
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with liners.
- Mix together 1/3 cup sugar and cinnamon for cupcakes in a small bowl. Set aside.
- Whisk together flour, baking powder, cream of tartar, salt, and baking soda in another bowl until combined.
- Cream together butter and 1 cup sugar in a large bowl until light and fluffy, 2 to 3 minutes. Add in egg and vanilla and mix an additional 2 minutes. Pour in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined.
- Place 1 tablespoon of batter in the bottom of each cupcake liner. Sprinkle 1/2 teaspoon of cinnamon-sugar over the batter. Add another heaped 1 tablespoon of batter on top. Sprinkle with an additional 1/2 teaspoon cinnamon-sugar mixture. Repeat layering in each cupcake liner.
- Bake in the preheated oven until cupcakes spring back lightly when touched, 24 to 28 minutes. Allow to cool for several minutes in the pan before removing to a wire rack to cool completely.
- For the frosting: Beat butter on high speed until lightened in color, about 2 minutes. Add in powdered sugar 1 cup at a time, mixing well after each addition. Mix in vanilla, cinnamon, and salt. Add in heavy cream and beat until frosting is light and fluffy, an additional 2 to 3 minutes. Frost cooled cupcakes as desired.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 48.7 g, Cholesterol 56.1 mg, Fat 17.1 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 10.7 g, Sodium 147.8 mg
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