Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vanilla cupcakes. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle. Combine the flour, baking powder and salt in a medium sized bowl and set aside. Stir in the eggs, one at a time, blending well after each one.
Vanilla Cupcakes is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Vanilla Cupcakes is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook vanilla cupcakes using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Vanilla Cupcakes:
- Take 185 g flour
- Get 1 tsp baking powder
- Prepare 1/4 tsp salt
- Get 115 g butter
- Prepare 200 g granulated sugar
- Prepare 2 eggs
- Prepare 1 tsp vanilla extract
- Get 120 ml semi skimmed milk
Cream butter and sugar till light and fluffy (make sure the butter is room temp so the mixture doesn't clump). Beat in eggs one at a time. Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine.
Instructions to make Vanilla Cupcakes:
- Preheat oven to 350F/180C. Line muffin tin with cupcake liners. Set aside.
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined.
- With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and beat until combined. Add the other half of the dry ingredients and beat slowly or fold by hand only until combined. Do not over mix – the less you mix, the lighter the cake will be.
- Divide batter evenly between the cups, filling them about ¾ full. Bake for 15-20 minutes (or 8-10 minutes if making mini cupcakes) until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
- Unfrosted cupcakes can be kept tightly covered at room temperature for up to 3 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.
Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Vanilla cupcakes are usually denser than vanilla cakes so they would hold their shape well. The buttermilk in this vanilla cupcake recipe also makes the cupcakes very moist. Buttermilk is acidic and actually breaks down the gluten in the flour, for a more tender cupcake.
So that is going to wrap it up with this special food vanilla cupcakes recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
