Looking for a classic dessert that is sure to delight your taste buds? Look no further than these delicious vanilla cupcakes! Whether you’re planning a birthday party, a baby shower, or simply want to satisfy your sweet tooth, these cupcakes are the perfect choice.
What You Need To Make Cupcake Cake Recipe
- flour
- baking powder
- salt
- sgar
- milk
- vanilla extract
- vegetable
Cupcake Cake Recipe
Your search for the perfect Vanilla Cupcakes is over! These have a professional bakery-style crumb that's way more plush and velvety than typical recipes. And very importantly, these stay perfectly fresh for 4 days - unheard of!While for Vanilla Cake, I prefer using a standmixer, for these cupcakes, I find it's easier to use a handheld beater - see notes for why.
Ingredients
- 1 cup all purpose flour
- 1 1/4 tsp baking powder
- 1/8 tsp salt
- 2 pic large eggs (50 - 55g / 2 oz each),
- 3/4 cup caster / superfine sugar (granulated/regular ok too
- 60g / 1/4 cup unsalted butter , cut into 1.5cm / 1/2” cubes
- 1/2 cup milk
- 2 tsp vanilla extract
- 1 1/2 tsp vegetable or canola oil
Instructions
- Before you begin making the batter, preheat your oven to 180°C/350°F (160°C fan) and let it heat up for about 20 minutes. Ensure that the oven shelf is positioned in the middle.
- Next, place cupcake liners into a standard muffin tin to prepare it for the batter.In a large bowl, combine flour, baking powder and salt by whisking them together thoroughly. Set this mixture aside.
- Take a heatproof jug and add butter and milk to it. Microwave this mixture on high for 2 minutes, taking care to ensure that the milk does not bubble and boil (though foam is fine). Cover the jug and keep it in the microwave to keep it very warm. Alternatively, if you prefer to use the stove, you can cover the jug with a lid and leave it on the turned-off stove.
- In a separate bowl, preferably a heavy-based glass one, beat eggs for 30 seconds using a handheld beater on speed 6.While still beating the eggs, gradually add sugar over a 30-second period.
- Continue beating the eggs for about 6 minutes on speed 8, or until the mixture has tripled in volume and appears almost pure white.
- Once the egg has been whipped, sprinkle a third of the flour mixture onto the surface and beat on speed 1 for 5 seconds. Pause the beater and add half of the remaining flour. Mix this on speed 1 for 5 seconds. Finally, add the rest of the flour and mix again on speed 1 for 5-10 seconds until the flour is fully incorporated. Once the flour is no longer visible, stop beating immediately.
- Pour the hot milk, vanilla and oil into the empty flour bowl. Add about 3/4 cups of the Egg Batter into the hot milk, but do not worry about being entirely precise with the amount. Whisk this mixture vigorously until it is smooth and foamy.
- While still beating the Egg Batter on speed 1, pour the Milk mixture into it over 15 seconds. Turn off the beater once this is done.
- Use a spatula to scrape down the sides and base of the bowl, and then beat the batter on speed 1 for 10 seconds. The batter should now be smooth and pourable.
Notes
Nutrition Information:
- Protein: 2g (4%)
- Fat: 5g (8%)
- Saturated Fat: 3g (19%)
- Cholesterol: 38mg (13%)
- Sodium: 40mg (2%)
- Potassium: 79mg (2%)
- Fiber: 1g (4%)
- Sugar: 13g (14%)
- Vitamin A: 185IU (4%)
- Calcium: 37mg (4%)
- Iron: 1mg (6%)
Pro Tips for Making Cupcake Cake
- Choose the Right Cupcake Cake Recipe
- Fill the Cupcake Pan Correctly
- Measure Accurately
- Use High-Quality Ingredients
- Mix Thoroughly
- Bake at the Right Temperature
- Decorate with Care
Conclusion
In conclusion, vanilla cupcakes are a classic dessert that is perfect for any occasion. By following our simple recipe and decorating tips, you can create delicious cupcakes that are sure to impress. So why not give it a try and see for yourself? Your taste buds will thank you!
You May Also Like
