Vanilla Cupcakes
July 27, 2017
Do you like chocolate? Do you like coffee? If you answered yes to these two questions, you will want to try this cupcake recipe!!! I'd tried to bake a lot of chocolate cupcakes, and I have to say this is by far the BEST recipe out there. The texture of the cake is soft, perfectly sweetened, and extremely moist. The only thing you have to worry about is, make sure there are plenty of people nearby when you take these cupcakes out of the oven. I'm afraid that you won't be able to resist yourself from eating the entire batch.
I love exploring chocolate recipes because my daughter loves chocolate! I know, who doesn't? One thing I discovered from baking is that, oil-based cakes are much softer and more moist in comparison to butter-based cakes. However, the down side of that is, oil-based cakes dry up if stored for 2-3 days in the fridge. But, butter-based cakes tend to keep that moist a bit longer, perhaps up to 5 days, if stored properly in the fridge. Of course, these cupcakes are best eaten fresh off the oven.
It is difficult to not finish these cupcakes all in one day. But if you do want to save them for the next day, I suggest to keep cupcakes out on the counter for 2-3 days, and they should taste just as good. If you need to keep them longer, you should refrigerate them to maintain that freshness. Another option is to freeze them, and take them out of the freezer about 30 minutes before frosting the cupcakes.
I love exploring chocolate recipes because my daughter loves chocolate! I know, who doesn't? One thing I discovered from baking is that, oil-based cakes are much softer and more moist in comparison to butter-based cakes. However, the down side of that is, oil-based cakes dry up if stored for 2-3 days in the fridge. But, butter-based cakes tend to keep that moist a bit longer, perhaps up to 5 days, if stored properly in the fridge. Of course, these cupcakes are best eaten fresh off the oven.
It is difficult to not finish these cupcakes all in one day. But if you do want to save them for the next day, I suggest to keep cupcakes out on the counter for 2-3 days, and they should taste just as good. If you need to keep them longer, you should refrigerate them to maintain that freshness. Another option is to freeze them, and take them out of the freezer about 30 minutes before frosting the cupcakes.
BAKING VANILLA CUPCAKES
Before baking these Vanilla Cupcakes, I make sure all of the cold ingredients are at room temperature, including the buttermilk and eggs. In a clean bowl, I prepare for the vegetable oil, milk, eggs and vanilla extracts and mix them until well-combined.
With my stand mixer on low speed (Speed no. 2 on a Kitchenaid standmixer) with a paddle attachment, I combine flour, sugar, salt, baking power, baking soda together and beat for about 1 minute. Next, I pour the wet ingredients mixture into the dry ingredients and increase the speed to medium speed (Speed no. 4 on a Kitchenaid standmixer) for about 1-2 minutes. The batter will be thin and that is expected. I pour the cake batter into the prepared muffin tins with cupcake liners.
In this recipe, you can add extra 1-2 teaspoonful of vanilla extract to bring out its flavor. And if you want to go all out, you can also use vanilla bean for that enhance flavoring as well.
My vanilla cake does not look completely white because I don't like to waste egg yolks. The yolks are actually the key to make the cake tastes better as well. This is the reason why my vanilla cupcakes have that yellow tone to them. But if you want a completely white vanilla cake, you can eliminate the yolks and just add extra egg whites instead.
Before baking these Vanilla Cupcakes, I make sure all of the cold ingredients are at room temperature, including the buttermilk and eggs. In a clean bowl, I prepare for the vegetable oil, milk, eggs and vanilla extracts and mix them until well-combined.
With my stand mixer on low speed (Speed no. 2 on a Kitchenaid standmixer) with a paddle attachment, I combine flour, sugar, salt, baking power, baking soda together and beat for about 1 minute. Next, I pour the wet ingredients mixture into the dry ingredients and increase the speed to medium speed (Speed no. 4 on a Kitchenaid standmixer) for about 1-2 minutes. The batter will be thin and that is expected. I pour the cake batter into the prepared muffin tins with cupcake liners.
In this recipe, you can add extra 1-2 teaspoonful of vanilla extract to bring out its flavor. And if you want to go all out, you can also use vanilla bean for that enhance flavoring as well.
My vanilla cake does not look completely white because I don't like to waste egg yolks. The yolks are actually the key to make the cake tastes better as well. This is the reason why my vanilla cupcakes have that yellow tone to them. But if you want a completely white vanilla cake, you can eliminate the yolks and just add extra egg whites instead.
I pour this batter into the prepared muffin tins with liners and bake these cupcakes at 350 degrees F for about 20 minutes, or until an inserted toothpick comes out clean.
MAKING CHAMPAGNE WHIPPED BUTTERCREAM
To make this Champagne Whipped Buttercream, I begin by beating the softened butter and powdered sugar on medium-high speed (Speed no. 8 on a Kitchenaid standmixer) for about 2-3 minutes, or until it is light and fluffy. I add milk and continue to beat on the same speed for another 1-2 minutes. Then I add reduced champagne, a dob of pink and orange food coloring and vanilla extract and continue to beat for another 30-60 seconds.
To make this Champagne Whipped Buttercream, I begin by beating the softened butter and powdered sugar on medium-high speed (Speed no. 8 on a Kitchenaid standmixer) for about 2-3 minutes, or until it is light and fluffy. I add milk and continue to beat on the same speed for another 1-2 minutes. Then I add reduced champagne, a dob of pink and orange food coloring and vanilla extract and continue to beat for another 30-60 seconds.
I did not get to capture the buttercream or eating the cupcakes here because I was in a hurry to deliver them to a party. But it is a nicely balanced cupcake with the perfect sweetness and super moist. My daughter inhaled one cupcake as soon as they were out of the oven. She was begging for more, but I did not want to overdose her on sugar right before bedtime.
Now, go have fun baking these deliciously moist cupcakes for your next event!
xoxo,
Tristina
xoxo,
Tristina
Vanilla Cupcakes Recipe
Make: 12-14 cupcakes
Total time: 40 minutes
Ingredients
Instructions
*This cupcake recipe is adapted from Life, Love and Sugar.
Total time: 40 minutes
Ingredients
- 160 grams of all purpose flour
- 180 grams of granulated sugar
- 1 1/2 teaspoon of baking powder
- 1 teaspoon of salt
- 2 large eggs, at room temperature
- 1/2 cup of milk (or half and half), at room temperature
- 1/2 cup of water
- 1/4 cup of vegetable oil
- 1 tablespoon of vanilla extract
Instructions
- Preheat oven to 350 degrees F and prepare the muffin pan with cupcake liners.
- Mix vegetable oil, milk, vegetable oil, vanilla extract and eggs in a clean bowl until combined. Set aside.
- In a clean mixing bowl on a stand mixer, whisk flour, sugar, baking powder and salt on low speed until combined for about 1 minute.
- Add wet ingredients to the dry ingredients and beat on medium speed until smooth for about 1-2 minutes.
- Add water and continue to beach on the lowest speed for another 30 seconds or until well-combined. Scrape the side of the bowl as needed.
- Pour batter in the prepared muffin pan about 2/3 and bake for about 15-20 minutes or until a toothpick comes out clean.
- Remove cupcakes from pans and allow to cool completely before frosting.
*This cupcake recipe is adapted from Life, Love and Sugar.
Champagne Whipped Buttercream Recipe
Ingredients
Instructions
***To make reduced sparkling champagne, heat 1 cup of your favorite champagne on the stove under medium heat for about 5-8 minutes, or until the liquid has reduced to 1/4 cup.
- 1 1/2 cups (3 sticks) of unsalted butter, softened
- 3-4 tablespoons of powdered sugar
- 1-2 tablespoons of milk
- 1/2 cup of reduced champagne***
- 1 teaspoon of champagne extract
- Pink and orange food coloring, optional
Instructions
- Mix butter and powdered sugar together in a stand mixer with the whisk for approximately 6 minutes at medium speed.
- Add milk, reduced champagne, vanilla extract and food coloring and continue to beat for another 1-2 minutes at the same speed. More milk can be added to achieve the desired consistency.
- Frost cupcakes as desired.
***To make reduced sparkling champagne, heat 1 cup of your favorite champagne on the stove under medium heat for about 5-8 minutes, or until the liquid has reduced to 1/4 cup.
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