VERY VANILLA CUPCAKES
Everyone loves a vanilla cupcake. My recipe is a vanilla lovers dream-it's a vanilla cupcake topped with vanilla buttercream. To get ultimate flavor I suggest using pure vanilla extract. -Michelle Dorsey, Wilmington, Delaware
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove to wire racks to cool completely. , For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. If desired, tint with food coloring. Frost cupcakes. Decorate as desired.
Nutrition Facts : Calories 278 calories, Fat 14g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 105mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE CHIP CUPCAKES
Make and share this Chocolate Chip Cupcakes recipe from Food.com.
Provided by Kree6528
Categories Dessert
Time 27m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F.
- Cream margarine, sugars, and vanilla; beat in egg.
- Sift and stir in flour, baking powder, and salt.
- Spoon into 12 well-greased or paper-lined muffin cups.
- Bake for 10-12 minutes; remove from oven.
- For topping: combine in small bowl salt, egg, and brown sugar.
- Stir in chocolate chips, nuts, and vanilla.
- Spoon over hot cupcakes.
- Return to oven and bake for 12 minutes or until golden brown.
- Immediately remove from muffin pan and cool on a wire rack.
Nutrition Facts : Calories 243.5, Fat 8.9, SaturatedFat 3.6, Cholesterol 31, Sodium 198.9, Carbohydrate 40.3, Fiber 1.1, Sugar 29.7, Protein 2.9
VERY VANILLA CHOCOLATE CHIP CUPCAKES
Make and share this Very Vanilla Chocolate Chip Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 38m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Line a muffin pan with paper liners.
- In a small bowl, mix together flour, baking powder and salt.
- In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in chocolate chips.
- Scoop batter into prepared pan. Bake in preheated oven for 23 to 28 minutes or until golden and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
- Top cooled cupcakes with favorite frosting.
Nutrition Facts : Calories 267.8, Fat 11.7, SaturatedFat 6.9, Cholesterol 69, Sodium 106.3, Carbohydrate 38.2, Fiber 0.8, Sugar 24.8, Protein 4.1
CHOCOLATE CHOCOLATE CHIP CUPCAKES
Make and share this Chocolate Chocolate Chip Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 30m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375ºF. Lightly butter or line muffin pan with papers; set aside.
- In bowl, combine flour, cocoa powder, baking powder, baking soda and salt.
- In separate bowl, beat egg; mix in milk, brown sugar, butter, corn syrup, lemon juice and vanilla.
- Pour wet ingredients over dry; mix until smooth. Stir in chocolate chips.
- Spoon into prepared muffin pan. Bake for 15 to 20 min or until cake tester inserted in centre comes out clean. Transfer to rack to cool.
- Tips: Decorate cooled cupcakes with your favourite icing. Add sprinkles or candies if you like.
Nutrition Facts : Calories 259.7, Fat 11.1, SaturatedFat 6.6, Cholesterol 34, Sodium 292.2, Carbohydrate 39.8, Fiber 2.4, Sugar 21.9, Protein 4.2
CHOCOLATE CHIP CUPCAKES
Make and share this Chocolate Chip Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven at 325°F Insert liners into medium cupcakes pans.
- Prepare cupcakes. In a bowl, sift flour, baking powder, salt and baking soda.
- Place butter, sugar, vanilla and almond extracts in mixing bowl, beating on medium speed until mixture is light and airy.
- Reduce speed to low, add eggs one at a time, mixing well.
- Gradually add one third of the dry ingredients (prepared in Step 2), one third of the milk, and repeat 3 times. Mix until ingredients are incorporated and batter is smooth.
- Add chocolate chips to mixture and stir.
- Fill the cupcake liners two-thirds full.
- Bake for 20-25 minutes, or until cupcakes are springy to the touch and a toothpick inserted in cupcake's center comes out clean.
- Remove from oven and cool on wire rack for 10 minutes.
- Prepare frosting: in a bowl placed over a pot of hot water, melt chocolate and butter, mixing until texture is smooth.
- Add salt, condensed milk, and corn syrup, mix.
- Remove from heat and set aside tio cool. When frosting cools and sets, spread a heaping tablespoon on top of each cupcake.
Nutrition Facts : Calories 458.5, Fat 22.5, SaturatedFat 13.7, Cholesterol 78.8, Sodium 324.1, Carbohydrate 60.7, Fiber 2.3, Sugar 37, Protein 7.3
VERY VANILLA CUPCAKES
Go the extra mile and make these with the vanilla sugar described below--sensational! These are really wonderful with Coffee-Cream Cheese Frosting (see my recipes for it).
Provided by JamesDeansGirl
Categories Dessert
Time 38m
Yield 24 cupcakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350*F.
- Grease and flour 24 standard-size muffin cups, or line with paper wrappers; set aside.
- Whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, using an electric mixer on high speed, cream the butter until light and fluffy.
- Gradually add the sugar; continue beating until very light and fluffy.
- Reduce mixer speed to medium; beat in the eggs, 2 at a time, then the vanilla.
- Reduce mixer speed to low; alternately beat in the flour mixture with the milk, just until blended.
- Spoon the batter into the prepared cups; bake for 20-25 minutes, until the tops are soft but springy.
- Cool 5-10 minutes in the tins on a wire rack; carefully invert and cool completely.
- Frost as desired.
- *For a more intense vanilla flavor, make vanilla sugar: bury a halved vanilla bean in a container of granulated sugar; cover tightly and let stand for a few days to let the flavor develop.
- Stir every so often.
- *.
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