If you need to make a dozen of the basic vanilla cupcakes in 30 minutes, this recipe is for you! These cupcakes are so easy to make, and they stay moist for days. I believe that no matter how many recipes you have in your cabinet, you should always have the best vanilla recipe to go to. This is also the same for cake recipes. After all, vanilla recipe is the basic backbone of all cake recipes. Yep, I'm getting a little carried away, and perhaps being a little dramatic. But we all know that every once in a while, you will have a request for this so good, yet simple vanilla cupcakes, and you can whip out all of the baking ingredients to show your guests that you do indeed can turn something so basic into a major topic that everyone will "wow" for months. Let's talk a little about a these cupcakes. Here, the technique is also simple. You do not need to cream the butter and sugar or to whisk that egg whites up till soft peak. All you really need is to have all of the common ingredients on hands: all-purpose flour, sugar, eggs, baking powder. The wet ingredients are simple too, and you will just need to add eggs into this mixture and whisk them up. The milk in these recipes can be substitute with whole milk, but most of the time, I enjoy using half and half. I also love adding vegetable oil to the cake recipe instead of butter. For some reasons, in my opinion, vegetable oil makes a rather moist cake in comparison to butter. 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. 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. 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 Vanilla Cupcakes RecipeMake: 12-14 cupcakes Total time: 40 minutes Ingredients
Instructions
*This cupcake recipe is adapted from Life, Love and Sugar. Champagne Whipped Buttercream RecipeIngredients
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. COPYRIGHT © 2017 - SUGAR & PEARLS ~ CAKE DESIGNS BY TRISTINA
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This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies. Opt Out of CookiesAboutTristina TiepNhu Nguyen is a pharmacist by weekday and a baker by weekend. She is also a wife and a mother of two children. Free Cake Tutorials!Sign up for my newsletter and you will be the first to know about my new recipes and cake tutorials!
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