VANILLA CUPCAKES WITH FRUIT GLAZE
A white bean puree -- creamy, sweet, and mellow -- is an invisible addition to vanilla cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 40m
Yield Makes 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees, with racks in middle and lower thirds. Line 24 standard muffin cups with paper liners. In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a food processor, combine beans, butter, and granulated sugar; process until smooth. With machine running, add eggs and egg whites and process until incorporated. Stir into flour mixture until well combined. Stir in buttermilk and vanilla.
- Divide batter among muffin cups and bake until puffed and set, about 17 minutes, rotating pans halfway through. Transfer cupcakes to wire racks and let cool completely. (Store in an airtight container, up to 3 days.)
- Whisk together confectioners' sugar and fruit puree until smooth. Dip top of each cupcake into glaze, letting excess drip off. Let glaze set, about 15 minutes, before serving.
Nutrition Facts : Calories 200 g, Fat 3 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g
VANILLA GLAZE
Great on Apple Cookies!
Provided by Jamie Langston
Categories Desserts Frostings and Icings Dessert Glazes
Time 10m
Yield 48
Number Of Ingredients 5
Steps:
- Melt the butter and add to rest of ingredients. Mix until creamy.
Nutrition Facts : Calories 15.4 calories, Carbohydrate 3.7 g, Cholesterol 0.2 mg, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 6.7 mg, Sugar 3.7 g
VANILLA BUTTERCREAM FROSTING
For many people, cake is just the delivery vehicle for the real star of the show-the frosting. If you agree, you'll love this five-star buttercream frosting recipe. It's rich, sweet and foolproof. With 4 ingredients and 10 minutes of effort, this vanilla buttercream frosting will be ready to turn any cake, cookie or cupcake into a special-occasion dessert-never underestimate the power of a good frosting! Memorize this recipe and you'll always have a frosting to complement whatever's for dessert. (P.S. If you fall for this recipe, you'll be glad to know there's a 2.0 version: Marshmallow Buttercream Frosting is a must try!)
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
- Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.
Nutrition Facts : Calories 170, Carbohydrate 30 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 29 g, TransFat 0 g
VANILLA CUPCAKES
Decorate these easy vanilla cupcakes with buttercream and the topping of your choice. They're super-simple to make and taste divine - great as a teatime treat
Provided by Member recipe by alyma
Categories Afternoon tea, Dessert, Treat
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.
- Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.
- Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.
- Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.
- For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.
- Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.
- Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!
Nutrition Facts : Calories 287 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 27 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.44 milligram of sodium
VANILLA CUPCAKES W/ YUMMY PENUCHE GLAZE
So amazingly yummy! The simple vanilla cupcakes go so well with the Penuche glaze which tastes like caramel!
Provided by Beachbunnymom
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 350°F Line muffin pans with cupcake liner.
- Sift flour, baking powder, and salt. Set a side.
- Cream 1/2 cup butter and sugar. Add eggs and vanilla, mix well. Add flour mixture and milk slowly. Mix well.
- Pour in lined muffin pans 2/3 full.
- Bake for 18-22 minutes or do toothpick test to see if done.
- Allow to cool completely before applying glaze to cupcakes. You can dip tops of cupcakes in the glaze or simply pour glaze on top of cupcakes with spoon.
- Penuche Glaze: In a sauce pan, melt 3 tbsp butter and brown sugar on medium heat. Allow to boil and mix continuously with a spoon for 1 minute. Take out of heat. Add 1/4 cup milk and begin to beat w/ mixer. Add powdered sugar till you get the consistency you want. Work quickly with glaze once you have made it. It thickens up quickly. Keeping it on very low heat works well so it does not harden on you.
VANILLA CUPCAKE RECIPE
Provided by Shiran
Time 45m
Number Of Ingredients 9
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.
NOT YOUR AVERAGE VANILLA CUPCAKES
There's not much I can say, other than you just have to try these!
Provided by The Chunky Chef
Categories Dessert
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Place cupcake liners in cupcake pans.
- In a large bowl, or bowl of a stand mixer, whisk together cake mix, flour, sugar and salt. Add
- all remaining ingredients and beat with mixer for 2 minutes, or until well blended.
- Use ice cream scoop (or spoon that has been sprayed with cooking spray) to fill prepared
- cupcake tins- fill about 3/4 full.
- Bake about 18 minutes, or until toothpick inserted in center comes out clean.
- FOR THE BUTTERCREAM FROSTING
- In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed.
- Mix until well blended. Increase speed to medium and beat for another 3 minutes.
- Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding
- more cream if needed for desired spreading/piping consistency.
- Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes as desired.
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