Cakes and Cheesecakes,  Dessert

Classic Vanilla Cupcakes

 

Vanilla is such a popular flavour for cupcakes, however it can be challenging to find a great recipe for a vanilla cupcake made from scratch.  Most vanilla cakes made from scratch are dense and dry, since they do not contain the additives that commercial cakes use to make them moist.  I had tried for many years to find a great vanilla cake recipe that resembled those moist commercial cakes but had not found one that I enjoyed.  That is until I created the vanilla cake in this Classic Vanilla Cupcakes recipe.  Unlike most vanilla cakes made from scratch it is moist and fluffy, owing to using egg whites and buttermilk in the batter.  The cupcakes are topped with a rich and creamy vanilla buttercream that can be coloured and decorated as desired.  This recipe is perfect to make for weddings or other special occasions and can be made into a layer cake.

 

 

 

Tips for Making Perfect Cupcakes

 

  1. Use high-quality vanilla:  Using a high-quality natural vanilla extract in the cake and buttercream greatly enhances the flavour of these cupcakes. 
  2. Cream the butter and sugar sufficiently (Vanilla Cupcakes):  Creaming the butter and sugar until white and fluffy maximizes the amount of trapped air within the butterfat.  This increases the leavening of the cupcakes during baking, resulting in a lighter and springier texture.
  3. Avoid under-baking the cupcakes: These cupcakes have a fragile structure since they are made from egg whites instead of whole eggs.  If they are under-baked, they will fall as they are cooling.  To avoid this, ensure the cupcakes are golden and bounce back when pressed on top before removing them from the oven.
  4. Mix the buttercream well:  If the butter/shortening and icing sugar is not beaten until light and fluffy before adding the heavy cream and flavouring, the buttercream will be more yellow in colour and dense.    
  5. Go for pastel colours:  When colouring the buttercream, do not add too much icing colour or the colour will be too intense and unnatural looking.  Try to create a pastel colour instead.
  6. Enjoy them fresh:  These cupcakes taste best the day they are made.  Otherwise they should be stored in the freezer to prevent staling.

 

Recipe Q & A

 

Q:  Why are my cupcakes dense? 

 A:  Your cupcakes may be dense if there was a lot of gluten development while making the batter.  To prevent this, do not over-mix the batter after the flour is added.

Q:  Why is my buttercream dark? 

 A:  Your buttercream may be dark if the butter/shortening and icing sugar was not beaten sufficiently.  It may also be dark if your vanilla extract has a dark pigment.  You can use a clear vanilla extract to keep your buttercream white, however most brands available are artificially made.

Q:  Can I substitute butter for the shortening in the buttercream? 

 A:  Yes you can, however the colour of the buttercream will be more off-white 

 

 

Classic Vanilla Cupcakes

 

Recipe By:          Blue Ribbon Eats

Servings:            12
Prep Time:        60 minutes
Baking Time:    25 minutes

 

 
INGREDIENTS

 

Vanilla Cupcakes:

244g all-purpose flour

2 1/4 teaspoons baking powder

1/2 teaspoon sea salt

190g white sugar

76g unsalted butter, at room temperature

38g shortening, at room temperature

1 cup low-fat buttermilk

6 large egg whites

2 1/2 teaspoons natural vanilla extract

1/4 teaspoon almond extract

 

Vanilla Buttercream:

American Buttercream (click here for recipe)

Assorted sprinkles

Wilton Icing Colors (concentrated gel)

 

INSTRUCTIONS

 

Vanilla Cupcakes:
  1. In a large bowl add the flour and baking powder and mix until blended.
  2. In the bowl of a mixer combine the butter, shortening, sea salt and sugar.  Mix on medium speed using a paddle attachment until light and fluffy.
  3. Add the egg whites, one at a time, mixing until each is incorporated before adding the next.  Add the vanilla extract and almond extract and mix just until combined.
  4. Turn the mixer off and add 1/3 of the flour mixture.  Mix on low speed just until blended.  Scrape down the side of the mixing bowl with a spatula to ensure the batter isn’t sticking.  Add 1/3 of the buttermilk and mix just until blended.  Scrape down the side of the mixing bowl again with a spatula.  Repeat with the remaining flour and buttermilk, mixing until smooth after each addition.
  5. Line a 12 regular cupcake pan with cupcake liners.  Fill the cupcake lines almost to the top with batter.  Bake at 350°F until cupcakes are set and golden on top.
  6. Cool cupcakes in the pan for ~10 minutes and then transfer them to a cooling rack and cool to room temperature.

 

Vanilla Buttercream:
  1. Prepare my American Buttercream as described in the recipe.
  2. Colour the buttercream using food colouring as desired.  For the cupcakes in the pictures I used blue icing colour to colour half of the buttercream and left the other half uncoloured.  Only add a drop or two of icing colour at a time, mixing the buttercream thoroughly after each addition.
  3. Fit a piping bag with a large star tip and fill the piping bag with the frosting.  To make a two-colour swirl of frosting, fill the piping bag with two different colours of buttercream side by side.  Pipe a rosette of frosting on top of each cupcake and sprinkle with some assorted sprinkles. 

 

 

Yields 12 servings

Classic Vanilla Cupcakes

1 hrPrep Time

25 minCook Time

1 hr, 25 Total Time

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Recipe Image

Ingredients

Vanilla Cupcakes:

244g all-purpose flour

2 1/4 teaspoons baking powder

1/2 teaspoon sea salt190g white sugar

76g unsalted butter, at room temperature

38g shortening, at room temperature

1 cup low-fat buttermilk

6 large egg whites

2 1/2 teaspoons natural vanilla extract

1/4 teaspoon almond extract

Vanilla Buttercream:

American Buttercream (Blue Ribbon Eats recipe)

Assorted sprinkles

Wilton Icing Colors (concentrated gel)

Instructions

    Vanilla Cupcakes:
  1. In a large bowl add the flour and baking powder and mix until blended.
  2. In the bowl of a mixer combine the butter, shortening, sea salt and sugar.  Mix on medium speed using a paddle attachment until light and fluffy.
  3. Add the egg whites, one at a time, mixing until each is incorporated before adding the next.  Add the vanilla extract and almond extract and mix just until combined.
  4. Turn the mixer off and add 1/3 of the flour mixture.  Mix on low speed just until blended.  Scrape down the side of the mixing bowl with a spatula to ensure the batter isn't sticking.  Add 1/3 of the buttermilk and mix just until blended.  Scrape down the side of the mixing bowl again with a spatula.  Repeat with the remaining flour and buttermilk, mixing until smooth after each addition.
  5. Line a 12 regular cupcake pan with cupcake liners.  Fill the cupcake lines almost to the top with batter.  Bake at 350°F until cupcakes are set and golden on top.
  6. Cool cupcakes in the pan for ~10 minutes and then transfer them to a cooling rack and cool to room temperature.
  7. Vanilla Buttercream:
  8. Prepare my American Buttercream as described in the recipe.
  9. Colour the buttercream using food colouring as desired.  For the cupcakes in the pictures I used blue icing colour to colour half of the buttercream and left the other half uncoloured.  Only add a drop or two of icing colour at a time, mixing the buttercream thoroughly after each addition.
  10. Fit a piping bag with a large star tip and fill the piping bag with the frosting.  To make a two-colour swirl of frosting, fill the piping bag with two different colours of buttercream side by side.  Pipe a rosette of frosting on top of each cupcake and sprinkle with some assorted sprinkles. 
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https://evipatissier.com/2019/03/14/classic-vanilla-cupcakes/

 

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