Monday, June 13, 2016

Vanilla Cupcakes


This blog participates in various forms of advertising,including affiliate marketing. Thank you for your support.

I have been searching for the "perfect Vanilla Cupcake.... I think my search may be over.....

This was a very good cupcake.  The vanilla flavor was intense and the cake was sweet.  I made 200 cupcakes this weekend for a graduation party.  The party was for a son of my high school friend ( Hi Connie).   I baked the cupcakes on Saturday and then iced and sprinkled them all on Sunday morning. I just had a cupcake this morning (Monday) and I actually think the cupcake was better today.  The icing has crusted and the almond flavor in the icing is perfect with the vanilla flavor in the cupcake!

I used different cupcake liners and sprinkles on the cupcakes to represent his high school colors and his college colors.  I hope they were as pleased with the as I am.

Vanilla Cupcakes

2 3/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
14 tablespoons butter, softened
1 2/3 cup sugar
5 egg whites
2 teaspoons vanilla
1 1/4 cup half and half

Preheat oven to 350 degrees if using a light colored metal cupcake pan or if you are using one like I had which was a dark non-stick pan I preheated to 325 degrees.  Line cupcake pan with 24 cupcake liners.

In a bowl sift together the flour, baking powder and salt, set aside

In a large mixing bowl cream together the butter and sugar for about 2 minutes.  Add egg whites one at a time and continue to mix until light and fluffy.  Beat in the vanilla.

With mixer on low gradually add the flour mixture alternately with the half and half until all flour is blended in,

Divide batter between the 24 lined cupcake cups.  Bake for 17-19 minutes.  With my dark non-stick cupcake pan I baked mine for 19 minutes.

*recipe adapted from a Betty Crocker recipe

You can ice the cupcakes with your favorite icing or use this Buttercream recipe.

Buttercream Icing

1 1/2 cups Crisco
3/4 cup whipping cream
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
2 pounds powder sugar

In a large bowl cream together the Crisco and 1/2 cup whipping cream (reserve 2 ounces of whipping cream to add while mixing in the powdered sugar.)  Add the almond and vanilla.  Gradually add half of the powder sugar then pour in the remaining whipping cream.  Gradually add the remaining powder sugar and mix until light and fluffy.

To ice your cupcakes like mine, I used a Wilton tip 1M.