Vanilla cupcake recipe ??

[poultrykeeper08]

Does anybody have a really good just plain old vanilla cupcake recipe ?

Also does anybody have a recipe for vanilla frosting!? Thanks in advance

 

[redhen]

No! No cupcakes for you! *said in my soup nazi voice*

 

[chickenbarn-gal]

I just use already made mix, and follow the ingredients. But if you want it to be 'home-made'. Then here is a Van.Cupcake video
*Frosting recipe included*
Click here

 

[Nicola]

I LOVEEEEEEEE my mums quick cupcake recipie.... the mixture tastes pretty good.... makes lovely cupcakes. ..ill go find it then post it

 

[Rare Feathers Farm]

Cupcakes:

* 1 1/2 cups self-rising flour
* 1 1/4 cups all-purpose flour
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups sugar
* 4 large eggs, at room temperature
* 1 cup milk
* 1 teaspoon vanilla extract
*

Icing:

* Vanilla Buttercream, recipe follows

Directions

Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

* Vanilla Buttercream

The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners' sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

 

[Nicola]

2 cups of self raising flour.
1 teaspoon of cornflour.
1/4 of a teaspoon of salt.
3/4 of a cup of sugar ( the fine one is preferable but use whatever you have around the house)
4oz of butter, softened.
2 med/lrg eggs
3/4 cup of milk
1 teaspoon of Vanilla essence.


PREHEAT OVEN TO 475F (240C)

Have all ingreidients at room temp. Spray cupcake tins and place in the cupcake cases ( ya know the paper ones?)

Sift flours, salf and sugar into a mixing bowl.

Add butter, eggs, milk, and vanilla essence.

Beat with a electric hand mixer on low for one minute and then increase the speed to medium for 2 minutes.

Fill cupcake cases until 2/3 full.(will have to use spoons to spoon the mix into the cases)

Place into Hot oven.

they should be cooked in 12 to 15 minutes.

cool then ice.

*** these can be frozen place into plastic freezer bags then into freezer. To thaw- 12 seconds on med-high in the microwave or just leave out for 20 minutes.***

Makes approx 2 and a half doz depending on the size of cupcakes you make.