Vanilla Cupcakes: Preheat your oven to 350 degrees F
(180 degrees C) and line 36 mini muffin cups with paper liners.
In the bowl of your electric stand mixer, fitted
with the paddle attachment (or with a hand
mixer), beat the butter until smooth. Add the sugar and vanilla extract and beat until light and fluffy
(2-3 minutes). Scrape down the sides and bottom of your bowl as needed. Add the
eggs, one at a time, beating well after each addition.
In a
separate bowl, sift or whisk the flour with the baking powder and salt.
With the mixer on low speed, alternately add
the flour mixture (in three additions) and milk (in two additions), beginning
and ending with the flour.
Fill the
muffin cups with 2 tablespoons of batter (about 3/4 full) and bake for
about 10 - 12 minutes
or just until a toothpick inserted into the center of a cupcake comes
out clean. (Always check a few minutes before the stated baking time. Do not
over bake or the cupcakes will be dry.) Remove from oven and place on a wire
rack to cool completely.
Frosting:
In the bowl of your electric stand mixer, fitted
with the paddle attachment (or with a hand mixer),
beat
the butter until smooth. Add the vanilla extract and the
sugar and beat on low speed until incorporated. Then
beat on high speed until frosting is light and fluffy (about 2-3 minutes).
Scrape down the sides
and bottom of the bowl as needed. Add
a little cream (or milk) if needed so the frosting is at piping consistency.
If you like you can tint the
frosting with food coloring. Fill a piping bag with the frosting, fitted with a
decorative tip (I used an Ateco #825), and frost the cupcakes. These cupcakes
are best the day they are made, but they can be covered and stored for a couple
of days. Or they can be frozen.
Makes 33 - 36 mini vanilla cupcakes
Scan for Demonstration Video
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Vanilla Cupcakes:
1/2 cup (113
grams) unsalted butter,
at room temperature
3/4 cup plus 2 tablespoons (175
grams) granulated white
sugar
2 large
(100 grams)
eggs, at room temperature
1 teaspoon
(4 grams) pure
vanilla extract
1 1/2 cups (180
grams) cake flour, sifted
1 1/2
teaspoons (6 grams)
baking powder
1/4 teaspoon
(1 gram) salt
1/2 cup (120 ml/grams)
milk, at room temperature (whole (full fat) or 2% reduced fat)
Confectioners Frosting:
1/2 cup (113
grams) unsalted butter,
at room temperature
1 teaspoon
(4 grams) pure vanilla extract
2 cups (230 grams) confectioners
sugar (icing or powdered sugar), sifted
1-2 tablespoons milk or light cream (half & half)
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