![]() ![]() You can accessorize it with colored paper liners and/or sprinkles to match any event. Frost with your favourite buttercream recipe.Say goodbye to dry and boring vanilla cupcakes, and HELLO to these supremely moist and flavorful vanilla cupcakes of your dreams! The cupcakes take only 10 minutes to make and they are topped with a heavenly whipped vanilla bean frosting.Ī good vanilla cupcake is just one of those things that suits all and any occasion. I placed mine in the fridge for 30 minutes to firm up before frosting. When the cupcakes are done, remove from the cupcake pan and place on a baking rack to completely cool.The toothpick should come out clean with no batter stuck to it. Bake for 14 -15 minutes and test with a toothpick to make sure they are done.The batter will be runny but don't panic, that's how it should be. Slowly add milk and mix on low speed until just combined.Add the egg mixture to the flour mixture and beat on medium speed until just combined.In a separate small mixing bowl, whisk together eggs, yogurt or sour cream, oil, and both extracts extract until smooth.Add butter and mix on medium-low speed for three minutes.Add the vanilla bean sugar and mix until well combined.In a stand mixer, mix together cake flour, baking powder, baking soda, and salt on low.Using the back of a spoon, squish any clumps of seeds and to incorporate the vanilla bean into the sugar.In a small bowl, combine sugar and seeds that you have scraped out from the vanilla bean.If all else fails, you can turn a dud into something on stick. Instead of tossing the whole thing in the trash, I transformed them into cake pops. Once I flipped them over again, half the cake was in the pan while the tops fell out on the cooling rack. I tried releasing them by cutting around each one. When they were finally out of the oven, I let them cool off a bit, flipped the pan over and gave it a gentle tap. The batter had risen so much that it played “connect the dots” and there was no longer a hope in hell that these were going to be heart shaped anymore. When I checked my heart shaped pan while it was still in the oven, I knew I was screwed. Why did I have to bake more sh%*t when I already had 12 fairly good looking cupcakes. Mistake #3 – I should have quit while I was ahead. Once I baked the cupcakes, I had enough leftover batter to fill up a special baking pan to make five additional mini heart shaped cakes. That’s why these look okay FAR from perfect but the main thing is they’re GOOD. I just fill up by frosting bags, attach a tip, and whatever happens, happens. Once again, I want to explain that I am the furthest thing from a pastry chef or cake decorator. ![]() I set out knowing exactly what I wanted these to look like. His willpower was truly on the line here because it took every last inch of him to refrain from stuffing one of these into his face. I know that’s stupid but I figured I would get Steve to cave in a tell me what they are really like. Not really the same but you gotta do what you gotta do. Instead of tasted testing these, I smelled them. The fact that sugar and carbs are “no no’s” right now is absolutley killing me. Now, let’s move on to the fact that Steve and I are still watching our diets. There is just something so classic about a vanilla cupcake, isn’t there? Totally versatile because you can mix in different fillings and frostings to change the taste. These will be your new “faves” guaranteed. If you don’t have a “go-to” vanilla cupcake recipe…look no further. So far, I’ve had one person say they actually licked the crumbs off the cupcake liners. I made these beauties for Valentine’s Day to share with the sweet ladies at my office. I love the infusion of real vanilla beans and I added almond extract to kick up the flavours in this recipe. I have tried a ton of cupcake recipes recently and have found this one to be just stupendously perfect. Especially if they are the moistest, tastiest, lightest and prettiest cupcakes ever. ![]()
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