Vanilla cupcakes are a win-win treat for any occasion and occasion. They are prepared easily from simple ingredients that are found in almost every home: flour, sugar, eggs, butter, whole milk and vanilla extract. You can use this basic recipe with any icing and cream or white butter icing that is in the recipe. Cupcakes turn out magnificent and moderately wet. Your guests will be delighted.
Time: 50 minutes
Amount: 12 cupcakes
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. premium flour
- 1 and 1/4 tsp baking powder
- 1/4 tsp salt
- 110 gr. softened unsalted butter
- 1 tbsp. Sahara
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2/3 Art. whole milk, room temperature
- Squirrels 4 large eggs
- 3/4 Art. Sahara
- A pinch of salt
- 220 gr unsalted butter, sliced, softened (see Note)
- Preheat the oven to 175 ° C. Lay out paper molds in the shape of 12 muffins.
- Combine the flour, baking powder and salt in a bowl. In a bowl of a stationary mixer with a nozzle-spatula at medium speed, beat butter with sugar until fluffy, about 4 minutes. Stir the eggs, one at a time, scraping the mixture from the sides of the bowl as needed. Stir in vanilla extract. Reduce mixer speed to moderately low; mix in half the flour mixture, then all the milk, then the remaining flour mixture and knead a uniform dough.
The oil must be softened, otherwise the cream may curdle when whipped.
- Spread the dough evenly over the tins, filling each three quarters. Bake until a toothpick inserted in the center of the cupcake comes out clean, 18-20 minutes by turning the other side in the middle of the baking dish.
- Rearrange the mold on the wire rack and let cool for 5 minutes, then put the cupcakes on the wire rack and cool completely. Coat each cupcake with icing.
Combine the egg whites, sugar and salt in a heat-resistant bowl placed over a pot of boiling water (the bowl should not touch the water) and beat with a whisk until the mixture is warm and the sugar dissolves. Remove the bowl from the pan and let cool slightly.
Move the mixture to a stationary mixer with a whisk and beat (or with a hand mixer), at a moderately high speed, until stable peaks, 12-15 minutes. Stir in the butter a few slices at a time, and continue whisking until smooth. Do not worry if the mixture initially exfoliates. Keep whisking and it will become homogeneous.
Output: about 2 tbsp.