BASIC VANILLA CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Make the cupcakes: 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 medium bowl.
- Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat until creamy, about 4 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the speed to low and beat in the flour mixture in three batches, alternating with the milk. Beat until just combined.
- Divide the batter among the prepared muffin cups. Bake until the tops spring back when pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely.
- Make the frosting: Beat the butter, confectioners' sugar and salt in a bowl with a mixer on medium speed until just combined. Increase the mixer speed to medium high, add the vanilla and beat until creamy, 3 minutes. Beat in the milk until fluffy, about 1 minute.
- Spread the frosting on the cupcakes. Decorate as desired.
VANILLA CUPCAKES
Provided by Food Network Kitchen
Time 50m
Yield 12 cupcakes
Number Of Ingredients 13
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.)
BASIC VANILLA CUPCAKES RECIPE - (4/5)
Provided by jads8627
Number Of Ingredients 8
Steps:
- Adjust rack to lower third of oven; preheat the oven to 375°F. Place paper cupcake liners in a 12-cup muffin pan. Sift the flour, baking powder and salt onto a piece of waxed paper. Place the milk in a small bowl. Stir in the vanilla. Using an electric mixer, cream the butter until smooth, about 30 seconds. Add the sugar in a slow, steady stream beating until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, mixing until the batter is light and creamy, and scraping down the sides of the mixing bowl after each addition. Add the dry ingredients alternating with the liquid ingredients in 4 additions, beginning and ending with the dry ingredients. Spoon the batter into the muffin cups, filling each about three-quarters full. Bake for about 20-25 minutes, or until the top of the muffins springs back when lightly touched, and a wooden toothpick inserted in the cakes comes out free of uncooked batter. Let the cupcakes cool in the pan for 5-10 minutes before transferring them to wire racks to cool completely.
VANILLA CUPCAKES
Cupcakes are all the rage these days. A friend gave me this absolutely scrumptious recipe. These vanilla cupcakes are so yummy with or without the buttercream frosting, and so easy. Much better than using a packaged cake mix! Use icing at room temperature because it will set when it's chilled. Icing can be stored in an airtight container for up to 3 days.
Provided by Betty Baker
Categories Desserts Cakes Yellow Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Combine self-rising and all-purpose flours in a bowl.
- Cream butter in a large bowl with an electric mixer on medium speed until smooth. Gradually add sugar and beat until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with milk and vanilla, beating batter briefly after each addition. Fill the cupcake liners about 3/4 full with batter.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.
- Meanwhile, cream butter in a large bowl with an electric mixer until smooth. Mix in 1/2 of the confectioners sugar, then mix in milk and vanilla. Beat until smooth and creamy, 3 to 5 minutes. Gradually add remaining confectioners' sugar and mix until icing is thick enough for spreading.
- Spread icing onto cooled cupcakes.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 48.9 g, Cholesterol 58.8 mg, Fat 12.5 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 8 g, Sodium 169.5 mg, Sugar 37.9 g
EASY VANILLA CUPCAKES
Rustle up a batch of vanilla cupcakes with pretty butter icing for a family picnic or weekend treat. Decorate them with fruit or sprinkles, if you like
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Makes 12
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Line 12 holes in a shallow muffin tin with cupcake cases (not muffin cases). Cream the butter and sugar together until the mixture is light and fluffy. Beat the eggs and vanilla in a jug, then beat into the butter mixture a little at a time.
- Fold the flour into the mixture along with a little milk - the mixture should fall easily off a spoon. Divide the mixture between the cases, filling each one no more than half full.
- Cook the cakes for 12-15 mins - they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out gently and leave to cool completely.
- To make the icing, beat the butter until it is very soft. Beat in the icing sugar a little at a time, then beat in a splash of the milk as you need to give you a soft icing that can be piped easily. Scrape the icing into an icing bag fitted with a star nozzle. Ice the cakes in swirls, starting in the centre and working outwards.
Nutrition Facts : Calories 291 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 25 grams sugar, Protein 2 grams protein, Sodium 0.5 milligram of sodium
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