Cupcake Recipe:

Hey lovelies! today I’m gonna show you guys an amazing recipe for Vanilla cupcakes! I have been making cupcakes for as long as I can remember! So let’s get started.

Ingredients:

– Vanilla Extract or Vanilla Bean Paste. Vanilla is a baking staple and that’s what makes these cupcakes vanilla flavored! you can also use vanilla bean paste for a more vanillish (I don’t think that’s an actual word). because vanilla bean paste has actual vanilla seeds in it it will also give the cupcakes a nice speckled look.

– Flour. You can use either regular all purpose flour, a gluten free flour mix (I prefer King Arthur or Bob’s Red Mill), or What I prefer which is cake flour. I will show you how you can make your own in the next post.

– Milk. I used whole but you can use almond, soy, or oat milk.

– Powdered sugar. Powdered sugar or icing sugar can be replaced with just regular granulated sugar or caster sugar. I just like powdered sugar because its more fine than the two.

– Baking Powder. This helps to make the cupcakes rise and become fluffy.

– Salt. Salt helps to balance out the sweetness and also adds a depth of flavor. Its small but you can tell the difference.

– Butter. You can use salted or unsalted. But always make sure It’s softened. the butter helps make the cupcakes moist.

– Eggs. I use large eggs

Cupcake Recipe:

• 7 cups (840g) cake flour
• 1  1/2 cups (400g) powdered sugar
• 6 tsp baking powder
• 1 tsp fine salt
• 2/3 cup (170g) unsalted butter softened
• 4 large eggs room temperature
• 2 tbsp (20g) sugar (caster or granulated)
• 3 cups (750ml) milk room temperature
• 2/3 cup (170ml) vegetable oil see notes
• 1/2 cup (120g) Greek yogurt or sour cream see notes
• 2 tsp vanilla extract or vanilla bean paste

• preheat oven to 120C/250F, 140C/275F for convection oven. Add the cake flour, powdered sugar, baking powder and salt to a large mixing bowl or stand mixer fitted with a paddle attachment and mix until well combined. Add the softened butter and mix on medium speed until mixture resembles a sand like texture.

• Next, separate the eggs. add the whites and granulated sugar along with 1 tsp of cream of tartar and whisk until stiff peaks. Add the egg yolks, milk, vegetable oil, yogurt and vanilla to the dry ingredients and mix on low speed until the batter is evenly mixed and no dry ingredients are showing. Fold the egg whites in 1/3 at a time. Take care not to overmix the batter. It is at this stage that you can add any food colorings, sprinkles or flavorings.

• Line the cupcake pans. fill cupcakes 1/2 to 3/4 of the way and bake for 40 mins to an hour. Cool completely. Then, frost with buttercream. I suggest using swiss meringue buttercream because It’s not too sweet.
• Then Enjoy!

See you next week! Bye lovelies!