Rachels Vanilla Cupcakes Recipes

SIMPLY PERFECT VANILLA CUPCAKES

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners-this recipe makes about 14 cupcakes. Set aside.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and vanilla bean and beat on medium-high speed until smooth and combined, at least 2 minutes. Scrape down the sides and up the bottom of the bowl as needed and then beat in the sour cream. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour/spoon the batter into the liners-fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30-36 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
• Frost cooled cupcakes with vanilla buttercream. You can swipe the frosting on with an icing knife or use a piping tip such as Wilton 1M. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.

VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside.
• In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.
• Add flour mixture and milk alternately, beginning and ending with flour mixture.
• Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.

RACHEL'S VANILLA CUPCAKES

Steps:

• Cream the butter, applesauce, and sugar together with an electric mixer. (Note that you can still use a whole stick of butter for a richer flavor and lighter texture but I find that the batter is less manageable that way.).
• Add the eggs one at a time, beating well after each addition.
• Beat in the vanilla.
• Beat in the flour and baking powder at the same time.
• If the batter is really thick and you're unable to get it into the muffin papers, loosen it with just a little milk, no more than a tablespoon or two. I just eyeball it. Any kind of milk works, 1% is just what I usually have in my house.
• Pour this batter into lined muffin tins, filling the cups about halfway; same with the baking pans-- no more than halfway! Or else there'll be spillage. If making cakes with the round or rectangular pans, be sure to grease them with cooking spray first and lightly dust with flour for easy extraction.
• For cupcakes, bake at 350F for 15-20 minutes. For round cakes, about 20-25 minutes. Rectangle cake-- 25 minutes. This is what works in my convection oven. Just bake them until lightly golden brown on top.
• Let cool for about 15-20 minutes prior to frosting.
• FOR RAINBOW CUPCAKES: Divide the batter into separate bowls depending on how many colors you want. Add the food coloring to each bowl, according to the box instructions or your own method. Carefully spoon the different colored batters into the muffin tins, but don't mix. Fill the muffin tins about halfway. They should bake in pretty rainbow colors!
• FROSTING: put the butter, salt (if necessary), vanilla, and about 1 cup of confectioners sugar into a deep mixing bowl. Beat them all together with an electric beater or food processor.
• Note about the butter- for best results without lumpiness, soften it for at least 1 hour prior to making the frosting.
• Add the milk and more confectioners sugar alternately, mix until creamy and spreadable. I just eyeball the two, but 3 cups sounds about right.
• If you want to add food coloring to the frosting, follow the directions on the box or use your own method that works. Separate the plain white frosting into different bowls/containers to dye them different colors.