CUPCAKE CAFE VANILLA BUTTERCREAM
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes enough for one 8-inch layer cake
Number Of Ingredients 4
Steps:
- In a small saucepan, combine sugar with 1 cup water; cook, stirring occasionally, over medium heat until it registers 236 degrees (soft ball stage) on a candy thermometer. Brush down sides of pan with a wet pastry brush to prevent crystallization.
- Blend eggs in a blender jar. With machine running, very slowly add hot sugar syrup until combined, being careful to not scramble the eggs. Let cool to room temperature.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter until pale and fluffy, about 5 minutes. Gradually add syrup mixture until incorporated. Add vanilla, and beat until desired consistency.
CUPCAKE CAFE VANILLA CAKE
Vanilla cake from the Cupcake Cafe. *NOTE* After some of my finer stints as a sleuth I found out this was originally posted by Mean Chef, and adopted by me in September 2006.
Provided by bmxmama
Categories Dessert
Time 1h10m
Yield 2 rounds
Number Of Ingredients 9
Steps:
- Butter or spray two 8 or 9 inch cake pans and line the bottom with parchment. Preheat the oven to 350.
- Cream butter and sugar together; beat in yolks; add vanilla and set aside.
- Sift dry ingredients together.
- Beat egg whites to soft peaks.
- Mix dry ingredients and buttermilk alternately (in three increments starting with the dry ingredients) into the egg/butter mixture - do not overbeat.
- Fold in the egg whites.
- Fill pans about 2/3 full and bake for about 35-40 minutes until a tester comes out clean - cakes should feel slightly springy when pressed in the middle.
Nutrition Facts : Calories 3540.7, Fat 163.8, SaturatedFat 95.7, Cholesterol 1325.1, Sodium 1856.7, Carbohydrate 472.2, Fiber 3.5, Sugar 311.4, Protein 52.7
VANILLA CUPCAKES
Provided by Food Network Kitchen
Time 50m
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
- Divide the batter among the muffin cups, filling each three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Top with Frosting.
- Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.
- Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first-it will come together as you keep beating.)
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
MAGNOLIA BAKERY'S VANILLA BIRTHDAY CAKE AND FROSTING
These comments are from their cookbook: "At Magnolia we decided to make our cake not quite a traditional yellow cake or a traditional sponge cake, given the use of whole eggs in our recipe. We're sure you'll agree this recipe is moist, delicious and makes a beautiful layer cake or cupcakes for birthdays or any celebration. Frost with pink buttercream icing and lots of colored sprinkles as we do, and feel as though you're at your seventh birthday party all over again!"
Provided by Marie
Categories Dessert
Time 50m
Yield 1 3 layer cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
- Add the sugar gradually and beat until fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
- Divide batter among the cake pans.
- Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
- Let cakes cool in the pans for 10 minutes.
- Remove from pans and cool completely on wire rack.
- If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
- Spoon the batter into the cups about three-quarters full.
- Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
- Remove cupcakes from pans and cool completely on a rack before icing.
- When cake has cooled, ice between the layers, then ice top and sides of cake.
- To make the icing - place the butter in a large mixing bowl.
- Add 4 cups of the sugar and then the milk and vanilla.
- Beat until smooth and creamy.
- Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
- If desired, add a few drops of food coloring and mix thoroughly.
- Use and store icing at room temperature, as icing will set if chilled.
- Can store in an airtight container for up to three days.
CUPCAKE CAFE CHOCOLATE CAKE
Make and share this Cupcake Cafe Chocolate Cake recipe from Food.com.
Provided by tazdevilfan
Categories Dessert
Time 1h5m
Yield 1 10inch 2layer cake, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Butter two 10-inch round layer cake pans and dust them with cocoa.
- Or butter and line with parchment.
- Preheat the oven to 350° F.
- Cream together the butter, granulated sugar, and brown sugar.
- Beat in the eggs, then melt the chocolate in a double boiler over simmering water and allow it to cool.
- Sift together the flour, baking powder, baking soda, salt, and cocoa.
- Add the vanilla to the buttermilk.
- Add the cooled melted chocolate to the eggs and butter.
- Then alternately mix in the dry ingredients and the buttermilk.
- Fill your pans about half full with batter.
- Bake in the preheated oven about 40 to 45 minutes.
- Insert a straw or cake tester into the centers of layers.
- If it comes out clean (i. e., without any batter sticking to it) the cake is done and should be removed from the oven.
- The cakes can also be tested for doneness by pressing on them gently in the center.
- If they have a slightly springy feel, they are ready to come out.
- Cool and frost as desired.
Nutrition Facts : Calories 968.1, Fat 50.8, SaturatedFat 30.3, Cholesterol 247.9, Sodium 902.2, Carbohydrate 120.6, Fiber 4.9, Sugar 64.2, Protein 15
More about "cupcake cafe vanilla cake food"
RECIPE: CUPCAKE CAFE VANILLA CAKE AND BUTTERCREAM FROSTING ...
From recipelink.com
Category Desserts-CakesReply to ISOFrom Halyna-NY, 04-22-2007
RAZMATAZ: THE "CUPCAKE CAFE" VANILLA CAKE RECIPE
From razmatazblog.blogspot.com
Author RazmatazEstimated Reading Time 50 secs
MAGNOLIA'S VANILLA CUPCAKE RECIPE - FOOD NETWORK
From foodnetwork.com
Author Allysa ToreySteps 6Difficulty Easy
10 BEST VANILLA CAKE MIX CUPCAKE RECIPES | YUMMLY
From yummly.com
VANILLA VANILLA CUPCAKES | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
VANILLA CUP CAKE RECIPE | 1 MINUTE RECIPE |EASY CUPCAKE ...
From youtube.com
SADIE MAE'S CUPCAKE CAFE - BOSTON - ROAMING HUNGER
From roaminghunger.com
PERFECT VANILLA CUPCAKES | RECIPE | DESSERTS, CUPCAKE ...
From pinterest.com
BEST VANILLA CAKE CUPCAKE RECIPE - FOOD NEWS
From foodnewsnews.com
CAKES + CUPCAKES — SHAMANE'S BAKERY - CAFE
From shamanesbakery.com
CLASSIC VANILLA CUPCAKES RECIPE | GET CRACKING
From eggs.ca
SIMPLE VANILLA CUPCAKES | BAKED BREE
From bakedbree.com
BEST EVER VANILLA CUPCAKES - JUST A MUM
From justamumnz.com
CUPCAKE CAFE VANILLA BUTTERCREAM RECIPES
From tfrecipes.com
FOOD NETWORK CLASSIC VANILLA CUPCAKES ~ EATING CAKES
From eatingcakes.com
LEMON CUPCAKES | FOOD AND COOKING RECIPES
From foodrecipescafe.com
CALORIES IN VANILLA CUPCAKE - CALORIE, FAT, CARB, FIBER ...
From sparkpeople.com
CUPCAKES — MIDWAY BAKERY & CAFE
From themidwaybakery.com
ESCAPé BAKERY AND CAFé – ESCAPé INTO A CUPCAKE!
From escapebakeryandcafe.com
THE BEST CAKES CUPCAKES ARCHIVES - MEL'S KITCHEN CAFE
From melskitchencafe.com
CHOCOLATE CUPCAKES | FOOD AND COOKING RECIPES
From foodrecipescafe.com
VANILLA BEAN–MAYONNAISE CUPCAKES WITH CHOCOLATE ICING ...
From splashcaferecipes.wordpress.com
DECORATING CUPCAKES AT VANILLA CAFE - ANIMETRIC'S WORLD
From animetric.net
250 VANILLA CAKE IDEAS | CAKE, CUPCAKE CAKES, CAKE DECORATING
From pinterest.ca
CUPCAKES - GOURMET WORLD
From gourmetworld.ca
VANILLA BAKERY AND CAFE - POSTS | FACEBOOK
From facebook.com
VANILLA CAFé - HOME - FACEBOOK
From facebook.com
FROSTING CUPCAKERY
From kooben.ca
SUPER MOIST VANILLA CUPCAKES RECIPE - HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
VANILLA CAKE NUTRITION FACTS - MYFOODDIARY
From myfooddiary.com
CUPCAKE CAFE VANILLA CAKE RECIPES
From tfrecipes.com
CUPCAKE CAFE, NEW YORK CITY - HELL'S KITCHEN - MENU ...
From tripadvisor.com
10 BEST VANILLA CUPCAKES WITH CAKE FLOUR RECIPES | YUMMLY
From yummly.com
FOOD REVIEW: VANILLA CUPCAKE BAKERY (LUNCH BUFFET ...
From winteraikiesblog.wordpress.com
VANILLA BUTTERMILK CUPCAKES AND EASY ... - MEL'S KITCHEN CAFE
From melskitchencafe.com
95 CAKE IDEAS | CUPCAKE CAKES, DESSERT RECIPES, FOOD
From pinterest.com
VANILLA CUPCAKE BAKERY AT ATC – THE FOODIE WANDERS
From ariannemagistrado.wordpress.com
EGGLESS VANILLA SPONGE CAKE | EASY VANILLA CAKE RECIPE ...
From pinterest.ca
CUPCAKE CAFE MENU PRICES 2021
From getmenuprices.com
EASY VANILLA CUPCAKES - CANADIAN LIVING
From canadianliving.com
THE BEST VANILLA CAKE RECIPE - LIGHT AND FLUFFY - CUPCAKE ...
From cupcakeproject.com
SKINNY VANILLA CUPCAKES - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
CUPCAKE FLAVOURS - CRAVE CUPCAKES
From cravecupcakes.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love