Sunday, July 20, 2008

Vanilla Cupcakes

Along with the chocolate cupcakes (more details and recipe link here) that I made for Sherm's bridal shower, I baked up a batch of these vanilla cupcakes from Martha Stewart's Baking Handbook.

I really love how easy it is to make these cupcakes, but they are a bit dense, so if you're looking for a lighter cupcake or simply enjoy baking-related debates, check out Chockylit's posts on vanilla cupcakes for some hints and suggestions.

Want a change from chocolate cupcakes? Try these out and enjoy them today!


Ingredients:

Cupcakes, baked and cooling:

Inside... so soft!:

Decorated with 'M's (Sherm's first-name initial) and looking fabulous at the party:


Vanilla Cupcakes

3 cups cake flour
2 tsps. baking powder
2 tsp. salt
1 1/2 cups unsalted butter, room temperature
2 1/4 cups sugar
1/2 tsp. vanilla
1 cup milk
8 large egg whites

Directions:
1. Preheat oven to 350F. Line two standard 12-cup muffin pans with paper liners.
2. Into a medium bowl, sift together the flour, baking powder and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 2 cups sugar until light and fluffly, 3 - 4 minutes, scraping down the sides of the bowl as needed.
4. Beat in the vanilla.
5. With the mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
6. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy.
7. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. DO NOT OVERBEAT.
8. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in the remaining egg whites.
9. Divide the batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter.
10. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 - 25 minutes.
11. Transfer pans to a wire rack. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up.
12. Frost the cupcakes with vanilla buttercream frosting and chocolate decorations.

1 comment:

How To Eat A Cupcake said...

That's strange that they are dense, because they LOOK light like angelfood cake! I want to make these! :)