Very Vanilla Cupcakes
Very Vanilla Cupcakes
Try this quick and easy vanilla cupcake recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 5 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
  • ½ cupcake and pastry flour
  • 6 tablespoonsp all purpose flour
  • 1 teaspoonbaking powder
  • Dash of fine salt
  • 3 tablespoons 2% milk
  • 2 tablespoonsp vegetable oil
  • 1 teaspoonvanilla bean paste
  • 4 large egg yolks
  • 4 large egg whites
  • 12 tablespoonsp sugar
  • Easy Icing:
  • 113 grams cream cheese at room temperature
  • ½ cup unsalted butter, room temperature
  • 3 cups icing sugar, sifted
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons milk
  1. Preheat oven to 350°F and line mini muffin tins with paper liners
  2. Sift flours, baking powder and salt and set aside. Whisk milk, oil and vanilla bean paste together and set aside
  3. Whip egg whites with 6 tablespoons of sugar until they hold a soft peak when beaters are lifted
  4. In a separate bowl, whip egg yolks with remaining 6 tablespoons of sugar until doubled in volume and a pale, butter colour
  5. Fold whipped whites into yolk mixture. Fold flour into whipped eggs in two additions
  6. Stir a spoonful of batter into milk mixture then add all back to batter, folding quickly to incorporate
  7. Pipe or spoon batter into prepared muffin cups, 3/4-full
  8. Bake for 13 to 15 minutes, until cupcake springs back when touched. Let cool
  1. Easy Icing:
  2. Beat cream cheese and butter until fluffy and smooth
  3. On low speed, add icing sugar, 1 cup at a time, until blended. Beat in vanilla bean paste and add milk, 1 tablespoonp at a time until desired consistency is achieved. Ice cupcakes as desired

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