Thursday, 24 September 2009
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Recipe: Homemade Vanilla Cupcakes
I was watching The Martha Stewart Show one morning and Candace Nelson of Sprinkles Cupcakes came on the show to do a hands-on demonstration of her strawberry cupcake, which is her husband's favorite amongst so many delicious flavors at Sprinkles Cupcakes.
This recipe is definitely a keeper. My cupcakes turned out so moist and delicious! I love my vanilla cupcakes with vanilla buttercream frosting, so I have made some changes to the recipe by replacing strawberry puree with milk and reduced the sugar by half for the cake and frosting.
If you live in a humid area, I think it is best to bake the cupcakes the night before (cover it with wrap and store at room temperature) and only make the frosting the next day when you are ready to serve. This ensures that you enjoy the fluffy frosting at its best. Scroll down for the full recipe.
An adapted recipe of Sprinkles' Strawberry Cupcakes
Vanilla Cupcakes
Ingredients:
1/2 cup milk
2 tsp vanilla extract
1 1/2 cups cake flour (I used Bake King's Top Flour)
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted French butter, room temperature
1/2 cup caster sugar
1 large whole egg, room temperature
2 large egg whites, room temperatureDirections:
1) Preheat oven to 180C. Line a 12-cup muffin tin with cupcake cases. Set aside.
2) In a medium bowl, combine and sift flour, baking powder and salt.
3) Using an electric mixer on medium high speed, beat butter until fluffy and light and gradually add sugar until well combined and fluffy. Add eggs until just blended.
4) With the mixer on low, add in half the flour mixture; mix until just blended. Add in milk and vanilla extract then add remaining flour mixture.
5) Divide batter into cupcake cases and bake for 20 to 30 minutes, or until done. Leave it to cool for hours before frosting.
Vanilla Frosting
Ingredients:
1 cup French butter, room temperature
2 1/2 cups icing sugar
Pinch of salt
2 tsp vanilla extract
2 tbs milkDirections:
1) Beat butter until fluffy and light. Add in sugar gradually and remaining ingredients. Beat until fluffy but slightly firm.
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- From: saripartygirl@xanga
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Comments (34)
Very nice crumb in the Cupcake Texture! I think I'll try this one.
These sound delicious, but I don't homemade anything. xD
Those look so good! Even the cupcake wrappers are awesome! I just want to get pass the baking and just eat.
You mean, "Scroll down past the mouth-watering, gorgeous cupcake pictures, and then if your drool hasn't spilled onto your keyboard, causing it to shut off, then you can have the full recipie" ;D
yummy. I will be making these.
LOOOOVE!
on nom nom :D
ummmm....now i want some cupcakes.
How cute!!
delicious!
I want cupcakes now. :P
Thanks for the recipe--- I LOVE Sprinkles cupcakes! (Too bad they didn't give the red velvet recipe!)
But what is French butter??!
sounds delish!
yummy!! and the wrappers are cute!
I hope we have cupcake paper thingies! I'll be making these sometime next week.
@SomethingAboutKaren@xanga - No problems. French butter is just any good full fat creamy butter.
i really want to nom some cupcakes now! ♥ XD
yummmm
Not a huge fan of cupcakes, but yum! :)
yummyyyyy
OMFG.
CUPCAKES:
ALWAYS A WIN.
Ooo.
Yum yum.
That looks soooo good!! :D
180C? I guess I'll have to look up a conversion for that one since my oven heats in F not C. Anyone got that math formula handy?