EGGLESS VANILLA CUPCAKES [VIDEO] - MOMMY'S HOME COOK…
These fluffy and moist Eggless Vanilla Cupcakes are super easy to make with just a few ingredients. This is the recipe you have been looking for!
Provided by Oriana Romero
Categories Dessert
Total Time 28 minutes
Prep Time 8 minutes
Cook Time 20 minutes
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350º F (175º C). Line a cupcake pan with cupcake liners.
- Sift the flour, baking powder, and salt together into a large bowl.
- In a mixing bowl or liquid measuring cup, combine milk and vinegar.
- Using an electric hand mixer or a stand mixer, beat butter until creamy and pale on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 2 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add vanilla; continue beating to combine, about 1 minute.
- Turn the mixer to low and add the flour mixture in three batches, alternating with milk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.
- Divide batter evenly among liners, about three-quarters full each.
- Bake for 18 - 22 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place back on the cooling rack, and cool to room temperature before frosting, about 1 hour. IMPORTANT: these cupcakes won't brown as much as the cupcakes made with eggs, so when you see the top set (after 15 min), check the cupcakes for doneness with the toothpick test.
- Here you can find my Vanilla and Chocolate buttercream recipes.
Nutrition Facts : Calories 165 kcal, ServingSize 1 serving
CHOCOLATE CUPCAKES WITH PEPPERMINT FROSTING
Steps:
- Preheat oven to 350 degrees. Line 36 muffin tins with paper liners.To make the cake, melt 2 sticks butter and stir in cocoa. Pour in boiling water, stir to combine, allow to boil for 15 seconds, then remove from heat and set aside.In a separate bowl, stir together flour, sugar, and salt. Set aside.In a separate small bowl, mix together buttermilk, eggs, vanilla, and baking soda. Pour the chocolate mixture over the flour mixture and stir until halfway combined. Pour in the egg mixture and stir until the batter comes together.Fill muffin cups 2/3 full and bake for 18 minutes, or until set. Remove from the oven and allow to cool completely.To make the frosting, beat the butter to get it started, then add in the powdered sugar. Beat on low while adding the cream. When it comes together, add the crushed peppermints, reserving some for garnish. Beat the frosting for a good 30 seconds on high until it's light and fluffy, longer if needed.Frost the cupcakes however you want, then sprinkle on more crushed peppermints. Note that the frosting will develop a light "crust" on the outside if left out.
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EGGLESS VANILLA CUPCAKES [VIDEO] - MOMMY'S HOME COOK…
These fluffy and moist Eggless Vanilla Cupcakes are super easy to make with just a few ingredients. This is the recipe you have been looking for!
From mommyshomecooking.com
Reviews 4.2
Total Time 28 minutes
Category Dessert
Cuisine American
Calories 165 kcal per serving
From mommyshomecooking.com
Reviews 4.2
Total Time 28 minutes
Category Dessert
Cuisine American
Calories 165 kcal per serving
- Here you can find my Vanilla and Chocolate buttercream recipes.
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CHOCOLATE CUPCAKES WITH PEPPERMINT FROSTING
I made these cupcakes the other evening, then waited to frost them until yesterday.
From thepioneerwoman.com
Reviews 5
Total Time 48 minutes
Category Christmas, dessert, main dish
From thepioneerwoman.com
Reviews 5
Total Time 48 minutes
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- Preheat oven to 350 degrees. Line 36 muffin tins with paper liners.To make the cake, melt 2 sticks butter and stir in cocoa. Pour in boiling water, stir to combine, allow to boil for 15 seconds, then remove from heat and set aside.In a separate bowl, stir together flour, sugar, and salt. Set aside.In a separate small bowl, mix together buttermilk, eggs, vanilla, and baking soda. Pour the chocolate mixture over the flour mixture and stir until halfway combined. Pour in the egg mixture and stir until the batter comes together.Fill muffin cups 2/3 full and bake for 18 minutes, or until set. Remove from the oven and allow to cool completely.To make the frosting, beat the butter to get it started, then add in the powdered sugar. Beat on low while adding the cream. When it comes together, add the crushed peppermints, reserving some for garnish. Beat the frosting for a good 30 seconds on high until it's light and fluffy, longer if needed.Frost the cupcakes however you want, then sprinkle on more crushed peppermints. Note that the frosting will develop a light "crust" on the outside if left out.
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