VANILLA CUPCAKE INGREDIENTS RECIPES

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SIMPLE VANILLA CUPCAKES RECIPE - FOOD.COM



Simple Vanilla Cupcakes Recipe - Food.com image

Easy and simple but can be made individual with a slight twist or a special icing. For a nice twist, can add frozen fruit just before it goes into the oven and it will burst into flavor and color.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 20-25 cupcakes, 12 serving(s)

Number Of Ingredients 8

2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter, softened
3/4 cup sugar (if you like your cupcakes very friggen' sweet, add a little more.)
2 eggs
1 cup milk
1 teaspoon vanilla essence (optional)

Steps:

  • Preheat oven to 375f or 190c; line muffin cups with papers.
  • Cream butter and sugar till light and fluffy (make sure the butter is room temp so the mixture doesn't clump) . Beat in eggs one at a time.
  • Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
  • Divide evenly among pans and bake for 18 minutes. Let cool in pans and enjoy! :).

Nutrition Facts : Calories 217.3, FatContent 9.4, SaturatedFatContent 5.6, CholesterolContent 54.2, SodiumContent 247.3, CarbohydrateContent 29.6, FiberContent 0.6, SugarContent 12.6, ProteinContent 4

MARY BERRY’S VANILLA CUPCAKES: BEST VANILLA CUPCAKE RECIPE



Mary Berry’s vanilla cupcakes: Best vanilla cupcake recipe image

Find the perfect vanilla cupcake recipe with how-to instructions for Mary Berry's vanilla cupcakes with swirly icing.

Provided by Mary Berry

Categories     birthday party    baking    comfort food    dessert

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 1-12

Number Of Ingredients 12

175 g butter (at room temperature), cut into large pieces
175 g self-raising flour
175 g caster sugar
1/2 tsp. baking powder
1/2 tsp. vanilla extract
3 large eggs
175 g butter, room temperature 
1/2 tsp. vanilla extract
3 tbsp. milk
350 g icing sugar, sifted
3 drops of pink edible colouring
edible pink hearts or other sprinkles, to decorate

Steps:

  • Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases.
  • Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Divide the mixture evenly between the paper cases.
  •  Meanwhile, make the icing. Put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency.
  • Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool. 
  • Put half of the icing into another bowl and colour it pale pink with the edible colouring (two tablespoons may be enough so add slowly). Carefully spoon this down one side of a piping bag fitted with a number eight star nozzle, then spoon the non-coloured icing down the other side of the bag. Twist the end of the bag to seal the icing in.
  • Pipe swirls of the icing on top of each cupcake. Scatter with the edible pink hearts or other sprinkles, to decorate.

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