Curtis Stone Vanilla Cupcakes Recipe 45

VANILLA CUPCAKE RECIPE

Steps:

• Preheat oven to 350F/180C. Line muffin tin with cupcake liners. Set aside.
• In a medium bowl, sift together flour, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and beat until combined. Add the other half of the dry ingredients and beat slowly or fold by hand only until combined. Do not over mix - the less you mix, the lighter the cake will be.
• Divide batter evenly between the cups, filling them about 3/4 full. Bake for 15-20 minutes (or 8-10 minutes if making mini cupcakes) until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
• Unfrosted cupcakes can be kept tightly covered at room temperature for up to 3 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.

CURTIS STONE VANILLA CUPCAKES RECIPE - (4/5)

Steps:

• Method Preheat the oven to 325F. Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape. Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract. Fold in the yogurt. In a separate medium mixing bowl combine the flour and baking powder and mix well. Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula. Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers. Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger. Remove from the oven and cool the cupcakes at room temp. Mix the cream cheese and the banana in a medium mixing bowl until well incorporated, leaving small chunks of banana throughout the frosting. Once cool, spread a little of the banana frosting over the cupcakes and (top each with a raspberry?) serve. Nutrition Facts: Calories 60 Total Fat 0g Sat Fat g 0g Cholesterol 5mg Sodium 190mg Total Carb 10g Dietary Fiber 1g Sugar 4g Protein 5g