FRENCH VANILLA CUPCAKES RECIPE RECIPES

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AMAZING RECIPES USING FRENCH VANILLA CAKE MIX



Amazing Recipes Using French Vanilla Cake Mix image

Boxed cakes are great on their own, but you can easily improve them. Here are a few delicious recipes using French vanilla cake mix.

Provided by cakedecorist.com

Categories     Dessert

Prep Time 10 minutes

Cook Time 60 minutes

Yield 18

Number Of Ingredients 18

1 box French Vanilla Cake Mix
1 cup unsweetened coconut milk
2 egg whites
2 teaspoons extra light olive oil
1 cup crushed pineapple (undrained)
1 container (12 oz. frozen whipped topping, thawed)
½ cup sweetened coconut flakes or shredded coconut
18 fresh cherries
1 box French Vanilla Cake Mix
½ cup butter (melted)
3 large eggs (divided)
1 package cream cheese (8 ounces)
2 1/2 cups plus 2 tablespoons icing sugar
1 can (21 oz strawberry pie filling)
1 box French Vanilla Cake Mix
1 egg
½ Cup plain Greek yogurt
Powdered sugar (for rolling)

Steps:

  • Piña Colada Cocktail Cupcakes
  • Strawberry Cheesecake Bars
  • French Vanilla Crinkle Cookies

GO-TO VANILLA CUPCAKES RECIPE | FOOD NETWORK KITCHEN ...



Go-To Vanilla Cupcakes Recipe | Food Network Kitchen ... image

Golden memories: Smelling sweetly of butter, sugar and vanilla, these classic little cakes bring you right back to when you were a kid and Mom baked you birthday cupcakes.

Provided by Food Network Kitchen

Categories     dessert

Total Time 1 hours 10 minutes

Cook Time 40 minutes

Yield 12 cupcakes (or about 48 mini cupcakes)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder 
1/4 teaspoon fine salt 
2 large eggs, at room temperature 
2/3 cup sugar 
1 1/2 sticks (12 tablespoons) unsalted butter, melted 
2 teaspoons pure vanilla extract 
1/2 cup milk 
Your favorite frosting, for topping

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.

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Everyone is always asking us which is the most popular cupcake at the bakery. Most people are surprised that it is what we call the Vanilla Vanilla -- the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink). If you would like to make a layer cake instead of cupcakes, divide the batter between 2 (9-inch) round cake pans and bake the layers for 30 to 40 minutes.
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  • Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
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