VANILLA CUPCAKE RECIPE
Provided by Shiran
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350F/180C. Line muffin tin with cupcake liners. Set aside.
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and beat until combined. Add the other half of the dry ingredients and beat slowly or fold by hand only until combined. Do not over mix - the less you mix, the lighter the cake will be.
- Divide batter evenly between the cups, filling them about 3/4 full. Bake for 15-20 minutes (or 8-10 minutes if making mini cupcakes) until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
- Unfrosted cupcakes can be kept tightly covered at room temperature for up to 3 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.
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
DIVINE VANILLA CUPCAKES
These cup cakes are little bites of heaven. Moist and super delicious. From 'Kitchen for Kids' they are great to bake along side little ones.
Provided by Deantini
Categories Dessert
Time 43m
Yield 19 cup cakes, 19 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 350°F.
- Line 2 muffin tins with paper liners
- Sift flour, baking powder and salt int a bowl and mix.
- In another bowl cream sugar and butter, stir in eggs.
- Gradually add milk and vanilla and spoon flour mixture in until all mixed and smooth.
- Spoon batter into liners to about 3/4 full.
- Bake 27-28 min until tops are golden and spring back or a toothpick comes out clean.
Nutrition Facts : Calories 182.8, Fat 7.3, SaturatedFat 4.4, Cholesterol 37.7, Sodium 161.2, Carbohydrate 27, Fiber 0.4, Sugar 16.9, Protein 2.7
DIVINE DEVIL'S FOOD CUPCAKES
Make and share this Divine Devil's Food Cupcakes recipe from Food.com.
Provided by Linjen
Categories Dessert
Time 20m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 13
Steps:
- 1. Heat oven to 350 degrees F. Line 24 regular size muffin cups with paper liners.
- 2. Whisk flour, cocoa, salt and soda in large bowl. Combine buttermilk and water in small bowl. Beat butter in another large bowl with mixer on medium high speed until fluffy.
- Add sugar and beat 3 minutes. Add eggs, one at at time, beating well after each addition. Beat in vanilla. Alternately add flour and buttermilk in 3 batches, beating just until blended. Spoon into cups, 2/3 full. Bake 20 - 22 minutes or until toothpick comes out clean. Cool in pan on wire rack 5 minutes and then remove to a rack and cool completely.
- Frosting: Heat chocolate and cream in medium saucepan over low heat, stirring until chocolate melts and mix is smooth.
- Add butter and whisk until blended and melted. Cool to room temperature in a medium mixing bowl. Cover and refrigerate 15 minutes. Beat with mixer on med high speed about 3 minutes or until thick enough to spread. Frost cupcakes. Refrigerate 30 minutes until frosting is set.
Nutrition Facts : Calories 174.5, Fat 7.7, SaturatedFat 4.6, Cholesterol 34.2, Sodium 181.8, Carbohydrate 25.2, Fiber 1, Sugar 15, Protein 2.5
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