Graces Light Fluffy Cupcakes Recipes

GRACE'S LIGHT & FLUFFY CUPCAKES

Steps:

• Note: Place the eggs in a bowl of hot tap water while you assemble the other ingredients to warm to room temperature.
• Instead of buttermilk, you can use milk with a teaspoon of vinegar added as part of the amount.
• Heat the oven to 325°F.
• Line a 12 cup cupcake pan with 12 liners.
• Place the flour, salt, baking powder and baking soda in a medium size bowl (I lkie to use one with a pour spout). Use a whisk (or a fork) and mix together well.
• In another bowl, place the eggs and vanilla- whisk together well. Pour in the sugar while whisking and then add the butter and buttermilk- whisk well until mixed.
• Add the flour mix to the egg mix in small amounts while just mixing enough to get the flour moist with no large lumps. Don't over mix or it won't be as tender as you might like.
• Use a 2-inch ice cream scoop (or a measuring cup) to fill the cupcake liner 2/3 full.
• Bake in the middle rack of the oven until the tops just start to brown. A toothpick should come out clean after about 18-20 minutes.
• Cool for about 5 minutes before removing cupcakes from the pan. Make sure that the cupcakes are completely cool (about one hour) before you frost or they will be crumbly!

HEAVENLY CREME FILLED CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees. Thoroughly spray 18 muffin cups with baking spray.
• To make the cake batter, combine the flour, granulated sugar and salt. Set aside.
• In a separate container, combine the buttermilk, baking soda, vanilla and eggs. Stir to combine and set aside.
• In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat.
• Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine.
• Fill muffin cups just over half full (do not overfill!). Bake for 13 to 15 minutes. Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack.
• For the ganache: To make the ganache, heat the cream and corn syrup over medium heat. Chop the chocolate and add to a bowl. Add the vanilla to the cream mixture, and then pour the cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth and glossy. Allow to cool slightly.
• For the creme filling: Whip together the butter and shortening until light and fluffy.
• Sift together the powdered sugar and salt and add it to the butter mixture in batches. Add the milk, then the vanilla, beating the whole time. Scrape the sides of the bowl, and beat until very light and fluffy. Put the filling into a pastry bag fitted with a medium tip.
• When the cupcakes are totally cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with creme filling. When cupcakes are filled, spoon ganache so that it completely coats each cupcake OR dip to coat.
• Let them set before serving.

THE FLUFFIEST CUPCAKES IN THE WORLD

Steps:

• Preheat the oven to 350°F Line cupcake pans with liners.
• With an electric mixer on medium speed beat the butter until soft, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg yolks, one at a time, beating after each addition. Add the vanilla and beat until combined.
• In a separate bowl combine the flour, baking powder, and salt.
• With the mixer on low speed, alternately add the flour mixture and milk until combined.
• In a small bowl with a clean mixer on high speed beat the egg whites until foamy. Add the cream of tartar and continue beating until stiff peaks form. With a rubber spatula stir a little of the whites into the batter to lighten it, then fold in the remaining whites until combined. Do not overmix.
• Fill the cupcake liners three-quarters full. Bake for about 15-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.

LIGHT AND FLUFFY VANILLA CUPCAKES AND BUTTERCREAM ICING

Steps:

• weigh out all ingrediants and wash your hands
• then preheat the oven to 160 degrees celcius
• mix together all of your ingrediants untill full with air bubbles
• pour evenly into 12 cupcake cases in a bun tin
• cook for 20 minuites. chech they are cooked by putting a fork in thr cake if its clea its done
• leave to cool for 30 minuites
• mix together your icing sugar and butter untill smooth
• add your vanilla extract and colouring
• decorate using a piping bag or with a spatula
• decorate with sprinkes ect

CUPCAKE PRINCESS' VANILLA CUPCAKES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with 12 paper cupcake liners. Combine flour, baking soda, and salt in a bowl; set aside.
• Heat the butter and milk in a small saucepan over low heat until the butter has melted. Beat the sugar, eggs, egg yolk, and vanilla with an electric mixer in a large bowl until it has thickened slightly and is lighter in color. Gradually beat in the flour mixture on low speed until just incorporated. Slowly pour in the hot milk, beating until just combined.
• Divide batter evenly between cupcake liners. Bake until toothpick inserted into center comes out clean, about 20 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completely.