Vanilla Cupcakes

No holiday season seems fulfilling without a dozen cupcakes on the tabletop for the kids. I’d like to share with you my favorite vanilla cupcakes recipe. The cupcakes are a little stiffer than the usual vanilla cake, so the batter recipe is a little different. Pair them up with a chocolate whipped cream frosting! So try these delicious vanilla cupcakes and share your comments!

Vanilla Cupcakes

Nowadays, cupcakes are common in all parties and their decorations are so beautiful just like an artwork. The beautiful paper liners also make the cupcakes so pretty.

Furthermore. I would like to give some suggestions for making vanilla cupcakes. Firstly, for moist vanilla cupcakes, it is important not to over bake them, because over baked cupcakes are dry and crumbly. So always check the cupcakes a few minutes before the stated baking time. Ideally, when you first check them you can see a few moist crumbs in the toothpick. That way you know that the cupcakes have just a few more minutes of baking time. Because if the first time you check the cupcakes, the toothpick comes out clean, then it means that they have been over baked. So keep your eyes on cupcakes while baking.

Secondly, beat the butter and sugar until creamy and fluffy. It will take 2 to 3 mins. Scrape down the sides of the bowl as needed. Finally, once the cupcakes are baked and completely cooled, then you will start the frosting. Place the mixing bowl and whisk attachment in the freezer for about 15 mins. and then try to use the very cold whipping cream. Because these very cold cream, bowl and wire whisk will help the cream reach its maximum volume when whipped.  You can also make buttercream frosting for these vanilla cupcakes instead of whipped cream.

You may also like my other cupcakes recipes such as Pumpkin Cupcakes, Orange Cupcakes, and Raspberry Lemonade Cupcakes.

Vanilla Cupcakes 2017-12-23 19:13:17

Serves 12    No holiday season seems fulfilling without a dozen cupcakes on the table top for the kids. I'd like to share with you my favorite vanilla cup cake recipe. The cup cakes are a little more stiffer than the usual vanilla cake, so the batter recipe is a little different. Pair them up with a chocolate whipped cream frosting! HAPPY CHRISTMAS!                             Print        Prep Time   00:20        Cook Time   00:20        Total Time   00:40

Prep Time   00:20        Cook Time   00:20        Total Time   00:40                      Ingredients

1. 195 grams (1 & 1/2 cups)all purpose flour
2. 1 & 1/2 tsp baking powder
3. 1/4 tsp salt
4. 1/2 cup unsalted butter (113 grams)
5. 2/3 cup of sugar (130 grams)
6. 3 eggs
7. 1 tsp vanilla essence
8. 1/4 cup milk          Chocolate Whipped Cream
9. 3 to 4 tbsp powdered sugar
10. 2 tbsp unsweetened cocoa powder
11. 1/2 tsp vanilla essence
12. 1 cup cold heavy whipping cream (240 ml)          Instructions
13. Preheat oven to 180 degrees C. Then line 12 muffin cups pan with paper liners.
14. In a large bowl whisk together flour, baking powder, and salt until combined.
15. In the bowl of your electric mixer with paddle attachment, or with a hand mixer, beat the butter and sugar until light and fluffy.
16. Then add the eggs, one at a time, beating well after each addition.
17. Beat in the vanilla essence.
18. Alternately add the flour mixture and milk, in three additions, (beat in low speed) beginning and end with flour. Scrape down the sides of the bowl.
19. With the help of an ice cream scoop or spoon, fill the muffin cups evenly and bake it for 17 to 20 mins. or until a toothpick inserted comes out clean.
20. Then remove from the oven and cool it on a wire rack. After they have completely cooled, frost with chocolate whipped cream.
21. Place the mixing bowl and wire whisk in the freezer for about 15 to 30 mins.
22. Place vanilla essence, sugar and cocoa powder in the cold bowl.
23. Then add 2 tbsp of cream and mix well until you get a thick paste.
24. Then add the rest of the cream and beat just until stiff peaks form.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Vanilla Cupcakes

Serves 1
Prep Time: 00:20
Cook Time: 00:20
Total Time: 00:40

Ingredients

• 195 grams (1 & 1/2 cups) all purpose flour
• 1 & 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (113 grams) unsalted butter
• 2/3 cup (130 grams) sugar
• 3 eggs
• 1 tsp vanilla essence
• 1/4 cup milk
• 3 to 4 tbsp powdered sugar
• 2 tbsp unsweetened cocoa powder
• 1 cup (240 ml) cold heavy whipping cream

Instructions

• Preheat oven to 180 degrees C. Then line 12 muffin cups pan with paper liners.
• In a large bowl whisk together flour, baking powder, and salt until combined.
• In the bowl of your electric mixer with paddle attachment, or with a hand mixer, beat the butter and sugar until light and fluffy.
• Then add the eggs, one at a time, beating well after each addition.
• Beat in the vanilla essence.
• Alternately add the flour mixture and milk, in three additions, (beat in low speed) beginning and end with flour. Scrape down the sides of the bowl.
• With the help of an ice cream scoop or spoon, fill the muffin cups evenly and bake it for 17 to 20 mins. or until a toothpick inserted comes out clean.
• Then remove from the oven and cool it on a wire rack. After they have completely cooled, frost with chocolate whipped cream.
• Place the mixing bowl and wire whisk in the freezer for about 15 to 30 mins.
• Place vanilla essence, sugar and cocoa powder in the cold bowl.
• Then add 2 tbsp of cream and mix well until you get a thick paste.
• Then add the rest of the cream and beat just until stiff peaks form.

By Santhi Therese
The Indian Claypot