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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Here's my favorite recipe for Vanilla Cupcakes. The cake recipe is an old classic from the famous Swan's Down Cake Flour Company. Its called the 1,2,3,4 Cake recipe. The difference between my recipe and the original is that I use cream instead of milk which leaves me with cupcakes that are more moist in texture (and tastier, too! Read more !) I also add more vanilla for a better flavor. Ingredients:
1 cup of softened butter |
2 cups of granulated sugar |
3 cups of sifted cake flour |
3 tsp. baking powder |
1/2 tsp. salt |
4 eggs |
1 cup of whipping cream |
2 tsp. vanilla extract |
1/2 tsp. almond extract |
*you will end up with enough extra batter. i make a loaf cake out of the excess which comes out like a butter pound cake. i cook the loaf, cool it and wrap it in saran wrap and freeze for later. |
Directions:
1. Preheat the oven to 350 degrees.
2. Place cupcake inserts into a muffin pan.
3. Sift the flour with the baking powder and salt.
4. Cream your butter in a separate mixing bowl and add sugar.
5. Blend sugar and butter together for at least 3 minutes, scraping down the sides.
6. Add one egg at a time, beating well after each addition.
7. Once the batter is well-blended, add one cup of flour and blend and then add a half a cup of the cream and blend.
8. Repeat flour then cream.
9. Add the extracts and blend quickly until smooth.
10. Spoon the batter into the cupcake cups, filling to 1/2 full.
11. Save the leftover batter!
12. Place in oven and bake for 15-20 minutes until firm.
13. Remove from oven and cool in the pan.
14. Frosting:
15. 4 cups of powdered sugar
16. 1 stick of butter
17. 2 tsp. pure vanilla extract
18. 3 tsp of water or milk or cream
19. Blend all together and spread over cupcakes.
20. I cut a hole in a ziplock baggie and insert a frosting tip. Tilting the bag with your hand, fill up the bottom of the bag with the frosting and twist the top tightly so that the frosting moves towards the tip. In the picture, you'll see that I used a star tip and just made a swirl or snail type of design and sprinkled just a few round candies on top for color.
21. If you use water instead of milk or cream, your frosting will dry nicely and give each bite a nice little crunch. I let my cupcakes dry overnight. I just cover them with cellophane as in the picture above.
22. If you use cream, your frosting will be softer in texture. Using milk is a standard ingredient for a basic buttercream frosting. I don't think that it matters at all to the children who get to eat the cupcakes.
23. *** .... They have free recipe pamphlets to download.
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