Double Vanilla Cupcakes Food

SIMPLY PERFECT VANILLA CUPCAKES

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners-this recipe makes about 14 cupcakes. Set aside.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and vanilla bean and beat on medium-high speed until smooth and combined, at least 2 minutes. Scrape down the sides and up the bottom of the bowl as needed and then beat in the sour cream. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
• Pour/spoon the batter into the liners-fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30-36 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
• Frost cooled cupcakes with vanilla buttercream. You can swipe the frosting on with an icing knife or use a piping tip such as Wilton 1M. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.

GO-TO VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
• Whisk the flour, baking powder and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla.
• While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter. Divide the batter evenly in the prepared muffin tin.
• Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tin about halfway through baking time, 18 to 20 minutes for standard cupcakes or 10 to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired.

DOUBLE VANILLA CUPCAKES

Steps:

• Preheat oven to 375 degrees.
• Line 18 standard muffin cups with paper liners, or grease with butter and dust with flour.
• Sift the flour, baking powder, baking soda, and salt together into a bowl.
• In a large bowl, using the electric mixer, beat the butter on medium speed until soft and fluffy.
• Add the sugar and continue beating until pale.
• Add the eggs one at a time, beating well after each addition.
• Add half of the flour mixture and mix on low speed just until blended.
• Add the buttermilk and vanilla and beat on low speed until smooth.
• Add the remaining flour mixture and beat just until blended.
• The batter will be thick.
• Divide the batter between the muffin cups, filling each about ¾ full.
• Bake until the edges of the cupcakes are pale golden brown and a toothpick comes out clean, about 17 minutes.
• Let the cupcakes cool in the pan on a wire rack for 10 minutes, then remove from the pan and let cool completely, about 45 minutes.
• In a bowl, using an electric mixer, beat the butter until light and fluffy.
• Sift the powdered sugar over the butter and add the milk, vanilla, and salt.
• Beat on med-high speed until smooth.
• Spread the frosting on the tops of the cupcakes and serve.

VANILLA BEAN CUPCAKES

Steps:

• Preheat the oven: Preheat the oven to 350°F. Line a 12-cup muffin or cupcake tin with cupcake liners and set aside.
• Whisk together the dry ingredients: In one bowl whisk together the flour, baking powder, and salt.
• Cool: Allow the cupcakes to cool for a few minutes in the pan, then carefully transfer them to a wire rack to cool completely.

BILLY'S VANILLA, VANILLA CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
• In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
• Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
• Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

DOUBLE CHOCOLATE & VANILLA CUPCAKES

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package; blend in dry pudding mix and milk. Melt 6 oz. bittersweet chocolate as directed on package; stir into batter. Spoon into 24 paper-lined muffin cups.
• Bake 21 min. or until toothpick inserted in centers comes out clean. Cool completely. Meanwhile, prepare chocolate curls from white chocolate; refrigerate until ready to use.
• Beat cream cheese and sugar in medium bowl until blended; Melt 3 oz. bittersweet chocolate as directed on package; stir into cream cheese mixture. Spoon into resealable plastic bag; cut small piece from one bottom corner of bag.
• Cut cone-shaped piece from top of each cupcake; set removed piece aside. Pipe filling onto cupcakes; replace tops.
• Microwave COOL WHIP and remaining bittersweet chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Drizzle over cupcakes. Garnish with chocolate curls.