Vanilla Cupcakes With Vanilla Whipped Cream Frosting Food

CLASSIC VANILLA CUPCAKES WITH WHIPPED BUTTERCREAM

Steps:

• Pre-heat the oven to 180°c/350ºF and line a 12-hole muffin pan with cupcake liners.
• Cream together the butter and sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Add the flour, baking powder and salt and mix through then add the milk, yogurt and vanilla.
• Mix until everything is combined then spoon the batter into the cupcake liners.
• Place into the oven and allow to bake for 12-15 minutes until the cupcakes are golden brown and a skewer inserted comes out clean.
• Remove from the oven and allow to cool completely.
• To make the buttercream, whip the butter until pale then add the icing sugar and vanilla extract and whip until soft and fluffy. Add a little milk if your buttercream is too stiff.
• Transfer the whipped buttercream to a piping bag and pipe swirls of frosting onto the cooled cupcakes.
• Top with sprinkles and serve. (These cupcakes can be made the day before you intend to serving them.)

CUPCAKES WITH WHIPPED CREAM FROSTING

Steps:

• Prepare and bake cake mix according to package directions for cupcakes. Cool on wire racks., In a small saucepan, sprinkle gelatin over water; let stand for 1 minute to soften. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; cool just to room temperature., In a large bowl, beat cream and gelatin mixture until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Set aside 1 cup for decorating., Spread remaining frosting over tops of cupcakes. Divide reserved frosting in half; tint one portion pink and the other yellow., Use a toothpick to outline shape of heart, flower or sunburst on tops of cupcakes. Use medium star tip to pipe pink or yellow stars along outline. Fill in shape with piped stars as desired.

VERY VANILLA CUPCAKES WITH EASY CREAM CHEESE FROSTING

Steps:

• Very Vanilla Cupcakes:. Preheat oven to 350 °F and line mini muffin tins with paper liners.
• Sift flours, baking powder and salt and set aside. Whisk milk, oil and vanilla bean paste together and set aside.
• Whip egg whites with 6 tbsp of sugar until they hold a soft peak when beaters are lifted. In a separate bowl, whip egg yolks with remaining 6 tbsp of sugar until doubled in volume and a pale, butter colour. Fold whipped whites into yolk mixture. Fold flour into whipped eggs in two additions. Stir a spoonful of batter into milk mixture then add all back to batter, folding quickly to incorporate.
• Pipe or spoon batter into prepared muffin cups, 3/4-full. Bake for 13 to 15 minutes, until cupcake springs back when touched. Let cool.
• Easy Icing:. Beat cream cheese and butter until fluffy and smooth. On low speed, add icing sugar, 1 cup at a time, until blended. Beat in vanilla bean paste and add milk, 1 tbsp at a time until desired consistency is achieved. Ice cupcakes as desired.

VERY VANILLA CUPCAKES

Steps:

• Preheat oven to 350*F.
• Grease and flour 24 standard-size muffin cups, or line with paper wrappers; set aside.
• Whisk together the flour, baking powder, and salt; set aside.
• In a large bowl, using an electric mixer on high speed, cream the butter until light and fluffy.
• Gradually add the sugar; continue beating until very light and fluffy.
• Reduce mixer speed to medium; beat in the eggs, 2 at a time, then the vanilla.
• Reduce mixer speed to low; alternately beat in the flour mixture with the milk, just until blended.
• Spoon the batter into the prepared cups; bake for 20-25 minutes, until the tops are soft but springy.
• Cool 5-10 minutes in the tins on a wire rack; carefully invert and cool completely.
• Frost as desired.
• *For a more intense vanilla flavor, make vanilla sugar: bury a halved vanilla bean in a container of granulated sugar; cover tightly and let stand for a few days to let the flavor develop.
• Stir every so often.
• *.