Vanilla cupcake recipe full#
For the full experience, I suggest using vanilla buttercream frosting.You can frost these with any frosting that you choose. Read my FAQ on filling liners to learn all about how and why you should do this. This will help them to better incorporate into the batter.īecause everyone’s oven is just a bit different and your liners may be a slightly different size than mine, I highly recommend that you bake a test cupcake before baking your whole batch of vanilla cupcakes. Expert Tips and FAQs Baking TipsĪlways make sure your ingredients are at room temperature. Remove the cupcakes from the tins immediately and set on the counter or a cooling rack to cool. You can check for doneness by inserting a toothpick into the center of a cupcake it should come out dry to indicate doneness. Using a dishes guarantees that an even amount of batter goes into every liner – and keeps the mess down!īake for 14 minutes or until done. Using this vanilla sugar will give the cupcakes a strong flavor and you’ll end up with visually appealing vanilla bean specks all over! Preheat your oven to 350 F before beginning.įirst, scrape the inside of a vanilla bean (the seeds) into sugar and thoroughly mix everything up. I also recommend that you get yourself some essential baking tools. It covers some of the basics and offers up a lot of tips.
Vanilla cupcake recipe how to#
If you’re a beginner baker, stop here and first take a minute to read my post on how to make cupcakes. Use normal vanilla extract here and save the expensive paste for your buttercream. While I am a huge fan of vanilla bean paste, I have not noticed any improvement to the cupcakes when I use it in the batter. You can experiment with using non-neutral oils and try baking with pistachio oil, for example, to get a totally different taste. While I love using flavored oils in baking, keep in mind that they will change the flavor of the recipe. I’ve used canola oil, generic vegetable oil, and safflower oil. Use any mild vegetable oil for this recipe. Using cake flour instead of all-purpose flour produces a lighter crumb.Yogurt works perfectly as a substitute for sour cream. Sour cream adds a little extra fat to the recipe and a slight tang.The combination ends up giving a perfect flavor and texture. Cupcakes that are made with only only oil lack the flavor that butter provides using only butter, they can end up being too dense and not moist enough.The recipe will still be amazing, just not as strongly-flavored. If you don’t have a bean, you can leave it it off without adjusting any other ingredients. Using a bean gives the cupcakes a strong vanilla flavor.There are a few ingredients that set these cupcakes apart:
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