Cupcake Cafe Vanilla Cake Recipes

BEST VANILLA CAKE RECIPE

Steps:

• Preheat oven to 350 F (175 C).
• In a small bowl, combine sugar and seeds from the vanilla bean. (For those of you who are new to using vanilla beans, check out this video to learn how to get the seeds out of the bean.)
• Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
• In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
• Add the vanilla bean sugar and mix until well combined.
• Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
• In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
• Add the egg mixture to the flour mixture and beat on medium speed until just combined. Be sure to scrape down the sides of the mixture as needed to make sure that everything is incorporated into the batter.
• Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
• Divide the batter evenly between two 8" round cake pans.
• Bake for 18 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
• When the cakes are done, place them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool to room temperature. Then, refrigerate before frosting.

CUPCAKE CAFE VANILLA CAKE

Steps:

• Butter or spray two 8 or 9 inch cake pans and line the bottom with parchment. Preheat the oven to 350.
• Cream butter and sugar together; beat in yolks; add vanilla and set aside.
• Sift dry ingredients together.
• Beat egg whites to soft peaks.
• Mix dry ingredients and buttermilk alternately (in three increments starting with the dry ingredients) into the egg/butter mixture - do not overbeat.
• Fold in the egg whites.
• Fill pans about 2/3 full and bake for about 35-40 minutes until a tester comes out clean - cakes should feel slightly springy when pressed in the middle.

VANILLA CUPCAKES

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!

CUPCAKE CAFE CHOCOLATE CAKE

Steps:

• Butter two 10-inch round layer cake pans and dust them with cocoa.
• Or butter and line with parchment.
• Preheat the oven to 350° F.
• Cream together the butter, granulated sugar, and brown sugar.
• Beat in the eggs, then melt the chocolate in a double boiler over simmering water and allow it to cool.
• Sift together the flour, baking powder, baking soda, salt, and cocoa.
• Add the vanilla to the buttermilk.
• Add the cooled melted chocolate to the eggs and butter.
• Then alternately mix in the dry ingredients and the buttermilk.
• Fill your pans about half full with batter.
• Bake in the preheated oven about 40 to 45 minutes.
• Insert a straw or cake tester into the centers of layers.
• If it comes out clean (i. e., without any batter sticking to it) the cake is done and should be removed from the oven.
• The cakes can also be tested for doneness by pressing on them gently in the center.
• If they have a slightly springy feel, they are ready to come out.
• Cool and frost as desired.

CUPCAKE CAFE VANILLA BUTTERCREAM

Steps:

• In a small saucepan, combine sugar with 1 cup water; cook, stirring occasionally, over medium heat until it registers 236 degrees (soft ball stage) on a candy thermometer. Brush down sides of pan with a wet pastry brush to prevent crystallization.
• Blend eggs in a blender jar. With machine running, very slowly add hot sugar syrup until combined, being careful to not scramble the eggs. Let cool to room temperature.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter until pale and fluffy, about 5 minutes. Gradually add syrup mixture until incorporated. Add vanilla, and beat until desired consistency.