Vanilla Cupcakes
These vanilla cupcakes are the perfect soft and fluffy vanilla cupcake and perfectly complimented with the vanilla buttercream and whipped cream filling .
If we're being 100 % honest with each other ...I prefer a vanilla cupcake .A simple , rich vanilla frosting .I'll take of cupcake over chocolate , peanut butter ,or any other flavor.
As crazy as I like to bake , as much as Iove to make rich food , there's something about the simple flavor of vanilla .I love it .And these perfect vanilla cupcakes totally deliver .
These perfect vanilla cupcakes are just that - perfect normally I avoid homemade vanilla cupcakes because they're always to dry , tough, delicate, hard ,etc.Box mixes are just so easy - and they're always perfect .But since I don't have a vanilla cupcake recipe here , I wanted to try my hand at it .
Love cupcakes , but always run into some common problems?Don't let any of these happen to you .
Mistakes to avoid when making cupcakes .
- Cupcakes that don't reach the top of the liner : This problem is easily fixable by piling frosting over the stubby cupcake .Who doesn't love extra frosting ? But why have a height -challenge cupcake in the first place ?
Unless you are using the same recipe or cake mix every time you make cupcakes , it can be tricky to tell how high to fill your cupcake liners .Even if the recipe states how high to fill the liners , it's nearly impossible to eyeball that accurately .I suggest always filling one cupcake liner halfway full and baking it .Then , check to see how high that test cupcake rase and fill the other liners more or less , accordingly .
- Frosting that falls : Give your self an hour between the time your cupcakes come out of the oven and the time you need to frost them .Even if they feel cool on the top , they could still be retaining heat on the inside .Any residual heat in the cupcake can cause your perfectly piped frosting to melt .
-cupcakes that are ruined in transit : Toppling cupcakes are the biggest cupcake transit problem .This can be avoided by purchasing a cupcake -specific box ( these come with inserts ) or a cupcake carrier designed with a placeholder for each of your beauties .
Ingredients
make 24 cup cakes
11/2 cups self rising flour
1 1/4 cups all purpose flour
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs at room temperature
1 cup milk
1 teaspoon pure vanilla extract
Method
Preheat oven to 300 degrees .Line two 12 cup muffin tins paper liners , : set aside .In a small bowl of an electric mixer fitted with the paddle attachment , cream butter until smooth and creamy .
Gradually add sugar , beating until fluffy , about 3 minutes .Add eggs ,one at a time, beating well after each addition .Add dry ingredients in 3 parts , alternating with the milk and vanilla , and scraping down sides of bowl in between each addition : beat until ingredients are incorporated but do not over beat .
Divide batter evenly among liners , filling about three quarters full .Bake , rotating pan halfway through , until a toothpick inserted in the center comes out clean . 20- 25 minutes .
Transfer to a wire rack to cool in tins for 15 minutes .Remove cupcakes from tins , and coo completely on rack .
Cut a cone -shaped pieces of cake out of the center of each cupcake , taking care not to cut through the bottoms .Slice a 1/4 inch piece from the top of each cone and reserve to place back on the filled cupcakes .
Tips:
Use the best ingredients available
Think you won't be able to rell the difference imitation and real vanilla extract , or that Dutch Processed cocoa won't make a difference ? Wrong ! Using quality ingredients make as Huge difference .If you taste test a cupcake next to cupcake with high - quality stuff , the difference will astound you .Go ahead - I dare you my favourite flavor enhancers are some pure vanilla extract.
Don't over mix the batter
You know how people say 'baking is a science ?' Yeah .It's for real .This will cause your cupcakes to be rather chewy instead of perfectly moist .The reason mixing times are so important is because the length of mixing determines how much of the gluten in the flour is developed .We crush some of the air bubbles when we over mix , and any remaining air bubbles have to work harder to expand as the cake cooks due to too much gluten development.Follow the direction in your cupcake recipe .
Bake your cupcakes at the proper temperature .
Preheat your oven to the correct temperature before you put your cupcakes in the oven .An oven thermometer would also be a great idea to make sure your oven is set to the right temperature .If your oven cooks food faster at the rear of the oven , then make sure you rotate your cupcake pan halfway through the baking time .
If we're being 100 % honest with each other ...I prefer a vanilla cupcake .A simple , rich vanilla frosting .I'll take of cupcake over chocolate , peanut butter ,or any other flavor.
As crazy as I like to bake , as much as Iove to make rich food , there's something about the simple flavor of vanilla .I love it .And these perfect vanilla cupcakes totally deliver .
These perfect vanilla cupcakes are just that - perfect normally I avoid homemade vanilla cupcakes because they're always to dry , tough, delicate, hard ,etc.Box mixes are just so easy - and they're always perfect .But since I don't have a vanilla cupcake recipe here , I wanted to try my hand at it .
Love cupcakes , but always run into some common problems?Don't let any of these happen to you .
Mistakes to avoid when making cupcakes .
- Cupcakes that don't reach the top of the liner : This problem is easily fixable by piling frosting over the stubby cupcake .Who doesn't love extra frosting ? But why have a height -challenge cupcake in the first place ?
Unless you are using the same recipe or cake mix every time you make cupcakes , it can be tricky to tell how high to fill your cupcake liners .Even if the recipe states how high to fill the liners , it's nearly impossible to eyeball that accurately .I suggest always filling one cupcake liner halfway full and baking it .Then , check to see how high that test cupcake rase and fill the other liners more or less , accordingly .
- Frosting that falls : Give your self an hour between the time your cupcakes come out of the oven and the time you need to frost them .Even if they feel cool on the top , they could still be retaining heat on the inside .Any residual heat in the cupcake can cause your perfectly piped frosting to melt .
-cupcakes that are ruined in transit : Toppling cupcakes are the biggest cupcake transit problem .This can be avoided by purchasing a cupcake -specific box ( these come with inserts ) or a cupcake carrier designed with a placeholder for each of your beauties .
Ingredients
make 24 cup cakes
11/2 cups self rising flour
1 1/4 cups all purpose flour
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs at room temperature
1 cup milk
1 teaspoon pure vanilla extract
Method
Preheat oven to 300 degrees .Line two 12 cup muffin tins paper liners , : set aside .In a small bowl of an electric mixer fitted with the paddle attachment , cream butter until smooth and creamy .
Gradually add sugar , beating until fluffy , about 3 minutes .Add eggs ,one at a time, beating well after each addition .Add dry ingredients in 3 parts , alternating with the milk and vanilla , and scraping down sides of bowl in between each addition : beat until ingredients are incorporated but do not over beat .
Divide batter evenly among liners , filling about three quarters full .Bake , rotating pan halfway through , until a toothpick inserted in the center comes out clean . 20- 25 minutes .
Transfer to a wire rack to cool in tins for 15 minutes .Remove cupcakes from tins , and coo completely on rack .
Cut a cone -shaped pieces of cake out of the center of each cupcake , taking care not to cut through the bottoms .Slice a 1/4 inch piece from the top of each cone and reserve to place back on the filled cupcakes .
Tips:
Use the best ingredients available
Think you won't be able to rell the difference imitation and real vanilla extract , or that Dutch Processed cocoa won't make a difference ? Wrong ! Using quality ingredients make as Huge difference .If you taste test a cupcake next to cupcake with high - quality stuff , the difference will astound you .Go ahead - I dare you my favourite flavor enhancers are some pure vanilla extract.
Don't over mix the batter
You know how people say 'baking is a science ?' Yeah .It's for real .This will cause your cupcakes to be rather chewy instead of perfectly moist .The reason mixing times are so important is because the length of mixing determines how much of the gluten in the flour is developed .We crush some of the air bubbles when we over mix , and any remaining air bubbles have to work harder to expand as the cake cooks due to too much gluten development.Follow the direction in your cupcake recipe .
Bake your cupcakes at the proper temperature .
Preheat your oven to the correct temperature before you put your cupcakes in the oven .An oven thermometer would also be a great idea to make sure your oven is set to the right temperature .If your oven cooks food faster at the rear of the oven , then make sure you rotate your cupcake pan halfway through the baking time .
