Moist Vanilla Cupcakes!
For the people who enjoy soft, plushy tender-crumb cupcakes that melt in your mouth, these cupcakes are perfect for them! Using a secret Japanese baking technicque, the cupcakes will turn out moist and in shape for a period of four days!
These Vanilla Cupcakes are...
- soft and fluffy, with a plush velvety crumb
- perfectly shaped into a cupcake's dome shape
- less sweet than cupcakes served at Schnuck's
- stays fresh and moist for over four days-
- infused with buttery and elegant vanilla flavors
what you need~
| butter at room temperature |
| all-purpose/plain flour |
| baking powder(no baking soda) |
| milk(just plain full fat) |
| eggs at room temperature |
| sugar |
| 1 1/2 teaspoons oil |
| splash of vanilla extract |
| salt |
How to make Vanilla Cupcakes
- use a handheld beater
- whip the eggs and sugar
- in another bowl, gently whisk the flour, baking powder, and salt
- gradually add the dry ingredients in 3 sections and fold with spatula
- melt butter and heat the milk
- mix some batter in the milk for tempering
- slowly put the milk mixture into the whipped eggs, mix until the batter is smooth
- fill cupcake liners 2/3 with batter, bake for 22 minutes
- rest for just 2 minutes
The Vanilla Buttercream
Ingredients
- 1 cup unsalted butter(2 sticks)
- 4 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 4-5 tablespoons
Instructions
- Beat the softened butter over medium speed with an electric mixer until soft and creamy. Continue to beat over medium speed as you gradually add the powdered sugar. Stop the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar
- Once butter and sugar have come together, add the vanilla. Beat in the heavy cream or milk 1 Tablespoon at a time until desired consistency is reached. This frosting is perfect for piping, or for simply spreading onto cakes and cupcakes!
THANK YOU!