Switch to a paddle attachment and mix on the lowest speed for 2-3 minutes to remove air bubbles for a smooth buttercream.Turn the mixer to medium-high and whip for 2-3 minutes until light and fluffy.Slowly drizzle in the heavy cream while mixing on low speed.Scrape the sides and bottom of the bowl to ensure everything is well mixed. Add in the salt and vanilla extract and continue to mix on low.Then add the remaining half and continue to mix on low speed. Add half of the powdered sugar and mix on low.Whip the butter on medium-high speed for about 5 minutes until light and fluffy.To make the vanilla buttercream frosting, I recommend using a stand mixer fitted with a whisk attachment or an electric hand mixer. Cool in the pan for 5 minutes and transfer to a wire rack to cool completely.Bake for approximately 20 minutes until the cupcakes bounce back when gently touched or an inserted toothpick comes out clean.Portion the cupcake batter into cupcake liners using a large cookie scoop, 3/4 full.Whisk the dry and wet ingredients together until combined and smooth.Add in milk, egg, vegetable oil, sour cream, and vanilla extract to the flour mixture.Whisk together all-purpose flour, granulated sugar, baking powder, and salt.Preheat the oven to 350 degrees F & line cupcake pan with cupcake liners.Vanilla cupcakes are easy to make and only requires a mixing bowl and a whisk! The batter comes together in less than 5 minutes! Tools & Supplies for Making Vanilla Cupcakes Heavy cream – Helps the buttercream to become light, fluffy, and smooth.Vanilla extract – Use a good quality vanilla extract or vanilla bean paste.Salt – A pinch of salt contrasts the sweetness of the buttercream.Powdered sugar – Also known as confectioners’ sugar or icing sugar.You can use salted – just omit additional salt. Vanilla extract – Use pure vanilla extract or vanilla bean paste.Vegetable oil – You can also use canola oil or another neutral baking oil.Salt – Enhances the flavor of the cupcakes and contrasts the sweetness.Baking powder – Leavening agent to help the cupcakes rise.All-purpose flour – Be sure to measure correctly and level the measuring cups.Ingredients for Vanilla Cupcakes Vanilla cupcakes How to Make Vanilla Buttercream Frosting.Tools & Supplies for Making Vanilla Cupcakes.Frost the cake, decorate with sprinkles, cut and serve.Add the vanilla and milk, then mix again until smooth. Add the confectioners’ sugar and salt, and mix until well combined. Bake cake for 30 to 35 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Alternate adding the flour mixture and the milk, mixing just until combined.Add the eggs one at a time, then mix in the oil, sour cream and vanilla. Beat the butter and sugar until light and fluffy.Whisk together the flour, baking powder, baking soda and salt.Line a 9×13 cake pan with parchment paper or grease it with magic cake pan release. Finally, a generous amount of pure vanilla extract provides noticeable taste. A healthy addition of eggs makes the cake tender and rich while the sour cream guarantees a moist cake. It uses both oil and butter for the ultimate texture and flavor, respectively. This is a rendition of my ever popular vanilla cupcake recipe.
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