Professional Baker Teaches You How To Make CUPCAKES!
How to Make Fluffy Vanilla Cupcakes
Ingredients and Initial Steps
The recipe begins with 3/4 cup of unsalted butter and 1.5 cups of regular sugar, which are beaten together until fluffy and lighter in color.
Five eggs are added one at a time, ensuring to beat well after each addition while scraping down the bowl for a smooth mixture.
The dry ingredients include 2.5 cups of cake and pastry flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. These are sifted before being incorporated into the batter.
Mixing the Batter
A cup of milk and a tablespoon of vanilla extract are added, following the method of starting and ending with dry ingredients on low speed to achieve a smooth batter.
An ice cream scoop is used for even portioning, resulting in 24 cupcakes that bake at 350°F for 18 minutes until lightly browned.
Checking Doneness
To check if the cupcakes are done, insert a skewer; it should come out clean without any batter or crumbs attached.
After baking, it's crucial to cool the cupcakes completely before frosting them.
Making Frosting
For frosting, start with 3/4 cup unsalted butter and gradually add 6 cups icing sugar, beginning on low speed to avoid mess.
Adding 6 tablespoons of milk lightens the texture; adjust consistency as needed after incorporating two cups of icing sugar.
Piping Techniques
Use a piping bag fitted with a large plain tip for decorating; hold from the top to prevent melting while guiding with your hand over the tip.
Mistakes can be corrected easily by scraping off excess frosting and reapplying as necessary.
Video description
In this Oh Yum video Anna shows you how to bake fluffy vanilla cupcakes. Click on SHOW MORE for recipe ingredients and instructions.
INGREDIENTS
Fluffy Vanilla Cupcakes
¾ cup unsalted butter, at room temperature
1 ½ cup sugar
5 large eggs, at room temperature
2 ½ cup cake and pastry flour
2 tsp baking powder
¼ tsp salt
1 cup 2% milk, at room temperature
1 Tbsp vanilla extract
Fluffy Frosting
¾ cup unsalted butter, at room temperature
cup 4-6 cups of icing sugar, sifted
6 Tbsp 2% milk
1 ½ tsp vanilla extract
decorating sugar, for garnish (optional)
Fluffy Frosting Assembly
1. Preheat the oven to 350 F and line 2 muffin tins with large cupcake liners.
2. Beat the butter and sugar until well combined. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl, sift the flour, baking powder and salt. Stir the milk and vanilla together. Add the flour and the milk alternately to the butter mixture, starting and ending with the flour and beating well after each addition. Spoon the batter (using an ice cream scoop is best) into the cupcake cups so they are two thirds full and bake for about 18 minutes, until a tester inserted in the centre comes out clean. Cool the cupcakes in the tins.
4. For the frosting, use a stand mixer fitted with the paddle attachment or electric beaters, beat the butter until it is fluffy. Add 2 cups of the icing sugar and first beat on low speed to incorporate, then increase the speed to high, until fluffy. Add the milk and vanilla and beat in. Add the remaining 2 cups of icing sugar and beat in, adding further up to 6 cups until a fluffy and spreadable consistency is achieved (the softness of your butter when you begin is the reason you may have to make this adjustment). Add a little colouring paste if you wish, or separate the white frosting into a few bowls and stir a different colour into each bowl.
5. Pipe or spread the frosting on each cupcake and sprinkle with decorating sugar if you wish. Allow the cupcakes to set for an hour before serving.
6. The cupcakes should be stored at room temperature and will keep in an airtight container for up to 2 days.
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