My Go To Cupcake Recipe With Variations

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MY GO-TO CUPCAKE RECIPE: WITH VARIATIONS!



My Go-To Cupcake Recipe: With Variations! image

Whenever I'm craving cupcakes and want something simple and delicious to throw together, this is what I make. Here's the basic vanilla version but check the instructions for variations! Makes 5-6 Texas Muffin size cupcakes or about 20-24 regular size cupcakes. Very easy to throw together, the batter also dyes well.

Provided by the80srule

Categories     Dessert

Time 40m

Yield 6 mega-cupcakes, 6 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup canola oil
3 egg whites (or 2 whole eggs)
2 teaspoons vanilla extract
milk, as needed (I've also used soymilk, almond milk, and So Delicious coconut milk)

Steps:

  • Sift the flour, baking powder, and salt in a bowl together.
  • In a different large bowl, whisk the sugar, oil, and egg whites together.
  • Whisk in the vanilla.
  • Add the flour mix into the bowl and whisk thoroughly.
  • The mix will be pretty crumbly and not sticking together right-- add enough milk/soymilk/etc. to make a nice creamy smooth batter. I just add little by little until it blends. If you add too much and the batter's runny, just add some flour to even it out.
  • Pour into a lined Texas Muffin (or regular cupcake) tin, filling each one about halfway.
  • Bake at 350F for 20-25 minutes or until lightly browned on top.
  • Let cool for about 45 minutes, or until no longer warm to the touch, then you can add your favorite frosting.
  • VARIATIONS:.
  • For pumpkin cupcakes, use 1/4 cup oil, lower the vanilla to 1 tsp, and add 3/4 cup pumpkin and 3/4 tsp pumpkin pie spice. May have to bake a little longer due to all the extra moisture from the pumpkin.
  • For rich chocolate cupcakes, add 1/4 cup cocoa powder and lower the vanilla to 1 teaspoons. You can also use 1 cup chocolate Nesquik powder in place of the sugar with the vanilla down to 1 teaspoon because it has less sugar that way but the cocoa powder method tastes far richer.
  • For matcha green tea cupcakes, lower the vanilla to 1 tsp and add 15g matcha powder (the kind I buy comes in 5g packets, if you use the loose kind I think it'd be 1 teaspoon or maybe 1 1/2 teaspoons of powder.).
  • For rose cupcakes, use 2 tsp rosewater instead of vanilla and add 4 drops of red food coloring. You can also use orange blossom water the same way for orange cupcakes!
  • For lavender cupcakes, grind the sugar with 1/4 tsp dried lavender buds in a food processor then follow the recipe as written. A little purple food dye makes for nice presentation.
  • For strawberry cupcakes, reduce the vanilla to 1 tsp and replace the sugar with 1 cup of strawberry Nesquik powder.

Nutrition Facts : Calories 455.1, Fat 18.6, SaturatedFat 1.4, Sodium 307.1, Carbohydrate 66, Fiber 1.1, Sugar 33.7, Protein 6.1

GO-TO VANILLA CUPCAKES



Go-To Vanilla Cupcakes image

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

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
2/3 cup sugar
1 1/2 sticks (12 tablespoons) unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk
Your favorite frosting, for topping

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.

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