Vanilla Cupcakes
24 cupcakes
24 cupcakes
1-1/2c self-rising flour
1-1/4c all-purpose flour
1c unsalted butter, softened
2c sugar
4 large eggs, room temperature
1c milk
1tsp vanilla extract
1) Preheat oven to 350°F.
2) Line 24 muffin tin cups with cupcake papers.
3) In a medium bowl, combine flours. Set aside.
4) In a large bowl, or bowl of electric stand mixer, cream butter until smooth.
5) Add sugar gradually and beat until fluffy, about 3 minutes.
6) Add eggs, beating well after each addition.
7) Add dry ingredients in three parts, alternating with milk & vanilla, scraping down sides of bowl to blend well. With each addition, beat until ingredients are incorporated but do not over-beat.
8) Spoon batter into cupcake liners to about 3/4 full.
9) Bake 20-25 minutes, or until toothpick inserted in center of cupcake comes out clean.
10)Cool cupcakes in tins for 15 minutes. Remove & cool completely on wire rack before icing.
2) Line 24 muffin tin cups with cupcake papers.
3) In a medium bowl, combine flours. Set aside.
4) In a large bowl, or bowl of electric stand mixer, cream butter until smooth.
5) Add sugar gradually and beat until fluffy, about 3 minutes.
6) Add eggs, beating well after each addition.
7) Add dry ingredients in three parts, alternating with milk & vanilla, scraping down sides of bowl to blend well. With each addition, beat until ingredients are incorporated but do not over-beat.
8) Spoon batter into cupcake liners to about 3/4 full.
9) Bake 20-25 minutes, or until toothpick inserted in center of cupcake comes out clean.
10)Cool cupcakes in tins for 15 minutes. Remove & cool completely on wire rack before icing.
Penuche Frosting
1/2c butter
1c brown sugar
1/4c hot milk
3-1/4c powdered sugar
1c brown sugar
1/4c hot milk
3-1/4c powdered sugar
1) Melt butter in large saucepan.
2) Stir in brown sugar, bring to boil, and cook for 1 minute. Cool for 15 minutes.
3) Mix in hot milk.
4) Beat in enough powdered sugar to attain spreading consistency. Add more milk, if necessary.
2) Stir in brown sugar, bring to boil, and cook for 1 minute. Cool for 15 minutes.
3) Mix in hot milk.
4) Beat in enough powdered sugar to attain spreading consistency. Add more milk, if necessary.
6 comments:
Happy 100th post! The cupcakes look beautiful. I'm really intrigued by that frosting, it sounds so unique and delicious.
Dishy those are beautiful! That is my favorite vanilla cupcake recipe.
I think its time to make cupcakes. Maybe next week...or even this weekend!!
Happy 100th! You have a great blog, Dishy! :)
Thanks, everyone!
Very tasty, I like the consistency of the frosting -- it looks so light and delicious, especially with the brown sugar (yum!).
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