Recipes

Vanilla Cupcakes

Vanilla cupcakes are the most basic, yet, I find it very difficult to get one recipe that gives me the perfect vanilla cupcakes. To me, most importantly, a vanilla cupcake should have a very pronounced vanilla flavour. The vanilla flavour is usually an undertone. So its very difficult to bring it out as a primary flavour. The house should smell like vanilla when baking vanilla cupcakes. For that, I used pure vanilla extract. Secondly, they should not have an eggy taste. Some recipes I have tried have tasted like eggy pancakes. And finally, like any other cakes and cupcakes, they should be moist, soft and perfectly sweet.

I came across the recipe for Vanilla cupcakes on Martha Stewart website. They had the recipe for Vanilla cupcakes by Magnolia bakery. And I had to try them out. The quantities given on the website were for a large batch, so I altered the measurements for 24 cupcakes. I also added some cornflour to make the cupcakes more tender. These vanilla cupcakes can be made into chocolate cupcakes and they turn out really soft too.

The recipe is very simple. You need three bowls- one for the butter and sugar, one for the flour and rising agents and one for the milk and vanilla.

You start off by creaming the butter and sugar for about 4 minutes till they are really light and fluffy. (8 minutes with hand mixer)

Add in the eggs, one at a time, beating for a good 1 minute before adding the next one.

Finally, you alternate between the flour and the milk, starting and ending with the flour.

Bake for 30 minutes till the cupcakes are slightly caramelised on top.

To make this chocolate, just mix the cocoa powder with the flour, increase the milk quantity and continue as mentioned above. 

To make half vanilla cupcakes and half chocolate cupcakes or marbled cupcakes, divide the dough in the end and add cocoa powder to one of the portions. 

Frost with this creamy buttercream. 

IMG_20190218_134411

Recipe:
Makes- 24 normal sized cupcakes or 48 mini cupcakes
Total time- 30- 35 minutes

Flour- 1 1/2 Cups
Sugar- 1 Cup
Baking powder- 2 Teaspoons
Salt- 1/2 Teaspoons
Eggs- 3 small ( 2 medium)
Milk- 3/4 Cups
Cornflour- 1 Tablespoon

My go-to Buttercream- 1 batch

For chocolate cupcakes- (Add the following to the entire batch) 
Cocoa powder- 1/2 Cup
Milk- 4 Tablespoon

For marbled cupcakes- (Divide the batter and add the following to one of the portions)
Cocoa powder- 1/4 Cup 
Milk- 2 Tablespoons

Preheat the oven at 190 Degrees C. Cream the butter and sugar for about 4 minutes till they are really light and fluffy (8 minutes with hand mixer). Add in the eggs, one at a time, beating for a good 1 minute before adding the next one. Finally, alternate between the flour and the milk, starting and ending with the flour. With the last addition of flour, switch to a spatula and mix to avoid over mixing. Bake for 30 minutes till the cupcakes are slightly caramelised on top and springy when touched.

To make this chocolate, just mix the cocoa powder with the flour, increase the milk quantity and continue as mentioned above. 

To make half vanilla cupcakes and half chocolate cupcakes or marbled cupcakes, divide the dough in the end and add cocoa powder to one of the portions. 

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