Vanilla Cupcake Bouquet Recipes

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VANILLA CUPCAKES



Vanilla Cupcakes image

Provided by Food Network Kitchen

Time 50m

Yield 12 cupcakes

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2/3 cup whole milk, at room temperature
Frosting, recipe follows, for topping
4 large egg whites
3/4 cup sugar
Pinch of salt
2 sticks unsalted butter, cut into pieces, softened (see Cook's Note)

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
  • Divide the batter among the muffin cups, filling each three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Top with Frosting.
  • Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.
  • Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first-it will come together as you keep beating.)

CUPCAKE BOUQUET



Cupcake Bouquet image

Provided by Food Network

Categories     dessert

Yield 10 servings

Number Of Ingredients 3

1 recipe yellow cake, baked in greased and floured mini muffin tins
1 recipe frosting (either Best Chocolate Frosting or Vanilla Buttercream)
Candy flowers, or assorted candies to make flowers (e.g. mini candy coated chocolates, mini gum drops, little hard candies, etc.)

Steps:

  • Frost each of the mini cupcakes with the frosting of your choice. Decorate each with flowers or candy. Insert a stick into each mini cupcake. Place 5 of the mini cupcake "lollipops" into each cup. Decorate the cup with ribbon. Place a "vase" of the cupcake flowers at each place setting.

VANILLA CUPCAKES



Vanilla cupcakes image

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

120g butter, softened
120g caster sugar
2 egg
1 tsp vanilla extract
120g self-raising flour
140g butter, softened
275g icing sugar
1-2 tbsp milk
A few drops of food colouring (optional)

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

VANILLA CUPCAKES FROM SCRATCH



Vanilla Cupcakes from Scratch image

A quick and easy recipe for cupcakes from scratch! Frost as desired after cupcakes have cooled.

Provided by Janine S.

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 35m

Yield 24

Number Of Ingredients 9

2 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 ¼ cups milk
3 large eggs
1 teaspoon vanilla extract
1 ½ cups white sugar
⅓ cup unsalted butter
¼ cup butter-flavored shortening

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
  • Sift flour, baking powder, and salt together into a bowl. Whisk milk, eggs, and vanilla extract together in a separate bowl.
  • Beat sugar, butter, and shortening together in a large mixing bowl with an electric mixer until creamy. Mix in flour mixture. Add milk mixture and beat on low speed for 30 seconds. Increase speed to high and beat until smooth, about 2 minutes. Fill the prepared muffin cups 1/2 full with batter.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 154.3 calories, Carbohydrate 23.3 g, Cholesterol 31 mg, Fat 5.8 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 2.6 g, Sodium 182.6 mg, Sugar 13.2 g

VANILLA CUPCAKE BOUQUET



Vanilla cupcake bouquet image

This stunning edible bouquet takes a little time to prepare but the results are jaw-dropping. If you're looking for a Mother's Day showstopper, this is it!

Provided by Chelsie Collins

Categories     Treat

Time 1h35m

Yield Makes 15 large cupcakes

Number Of Ingredients 25

300g unsalted butter
250g natural yogurt
6 eggs , beaten
2 tsp vanilla extract
250g self-raising flour
300g golden caster sugar
140g ground almond
½ tsp baking powder
300g unsalted butter , softened
600g icing sugar
2 tbsp milk
2 tsp vanilla extract
food colouring paste of your choice (we used pink and purple)
500g white fondant icing
15 green muffins cases (available from hobbycraft.co.uk)
2 disposable piping bags
1 small paintbrush
1 large curved star piping nozzle (I used Wilton 2D flower nozzle, available from amazon.co.uk)
3-piece set of sunflower cutters (available from lakeland.co.uk)
coloured tissue paper to wrap the bouquet (I used pink and blue)
a large sheet of cellophane (optional)
23cm oasis foam frame (mine was from hobby craft.co.uk)
24-25cm basket or bowl
15 lollipops sticks (available from hobbycraft.co.uk or ocado.com)
light and dark green tissue paper

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line two 12-hole muffin tins with 15 muffin cases. Melt the butter in a small saucepan or in the microwave, then leave to cool a little. Transfer to a large jug and stir in the yogurt, eggs and vanilla. Beat until combined.
  • Tip the flour, sugar, almonds, baking powder and 1/2 tsp salt into a large bowl. Stir to combine, then make a well in the centre. Pour in the wet ingredients and mix using a spatula or electric whisk until lump-free. It will be quite a runny mixture.
  • Spoon the mixture into the muffin cases so they are two-thirds full, using all of the mixture. Bake in the oven for 25-30 mins or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.
  • Beat the butter with half the icing sugar, then, once smooth, add the remaining icing sugar, the milk and vanilla extract. Beat again until fluffy and smooth. Reserving two large spoonfuls of the icing for the fondant cupcakes, halve the remaining icing and put into two bowls. Use a little of the pink food colouring to turn half of the icing pink, beating the icing until it changes colour. Use the purple colouring to do the same with the other half. Set all the icing aside at room temperature and cover the surface with cling film (or keep in the fridge overnight).
  • Roll out 250g of the fondant icing to a £1 coin thickness. Use the 3-piece cutters to stamp out three sunflowers. You will need to use each cutter three times (see step-by-step pictures). Scrunch pieces of foil into doughnut shapes and place in the muffin tin. Sit the flowers on top and leave to set for 30 mins. This will set the shape so the petals look more 3D. If you need more icing, roll out a little more until you have the right amount of flowers.
  • Using the reserved white buttercream, gently sandwich the flowers together. Dot a little buttercream in the middle of the biggest flower and put the medium-sized flower on top of it. Repeat with the smallest flower on top.
  • Pipe the buttercream roses and hydrangeas onto 12 of the cupcakes. Use the paintbrush to paint four stripes of pink food colouring from the bottom to the middle of a piping bag - this will create a dark pink outline for the roses. Drop the curved 2D nozzle into the end of the bag and snip off the end so that the tip is fully exposed. Pop the bag over a jug or large glass and fold over the top (this will make it easier to pile in the buttercream). Make sure all the air is out of the piping bag when you take it out of the jug, as this will ensure you pipe evenly. Starting in the middle of the cupcake, hold the bag directly above the cake and pipe a swirl in a clockwise motion, applying a steady pressure until you reach the edge of the cupcake. Repeat with another five cupcakes until you have six pink rose cupcakes. Set aside.
  • Use the paintbrush to paint four stripes of purple food colouring from the bottom to the middle of another piping bag, to create a dark purple outline for the hydrangeas. Hold the piping bag directly above the cupcake and pipe small star shapes to cover the entire surface (see step-by-step pictures).
  • Next, spoon the remaining white buttercream onto the remaining three cupcakes to completely cover. This will be the 'glue' for the fondant flowers. Carefully place each fondant flower on top of the cupcakes.
  • Sit the oasis in your basket or bowl. Cut the green tissue paper into small squares, laying a lighter piece over a darker piece, and fold in half, then half again, to create the leaves. Ruffle them up a little for a more natural look. Using a small sharp knife, poke a little hole in the bottom of your cupcakes and carefully insert a lollipop stick into each one. One at a time, push the bottom of the stick into the oasis - ensuring that you push the stick, not the actual cupcake, or you may damage the icing. Arrange the flowers so the three fondant flowers are near the middle, working outwards with the rest of the cupcakes until it starts to resemble a bunch. As the fondant flowers are quite heavy, roll out some small balls of leftover fondant to push under each cupcake base as support (see step-by-step pictures).
  • Slot the green tissue in between each cupcake so it surrounds them. Then lay the blue tissue paper over the pink paper and sit your basket carefully on top. Use sellotape to cover the entire basket in the tissue. Once it's covered, do the same with the cellophane, if using. Keep in a cool place until presenting. The cupcakes will keep up to 4 days in an airtight container.

Nutrition Facts : Calories 759 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 75 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

VANILLA CUPCAKE



Vanilla Cupcake image

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

⅔ cup butter, softened
¾ cup superfine sugar
1 ½ cups self-rising flour
3 eggs
1 teaspoon vanilla extract

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

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