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    Perfect Vanilla Cupcake Recipe

    Uploaded by

    rossvie
    This document provides a recipe for perfect vanilla cupcakes and a recipe for vanilla chiffon cake with buttercream icing. The cupcake recipe calls for ingredients like cake flour, baking powder, sugar, eggs, oil, buttermilk and vanilla extract. The instructions describe mixing the dry and wet ingredients separately and then combining them and baking. The chiffon cake recipe provides ingredients for the cake like flour, sugar, eggs, oil, vanilla and instructions for making and baking two layers and assembling them with a buttercream icing.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Perfect Vanilla Cupcake Recipe

    Uploaded by

    rossvie
    33 views2 pages
    This document provides a recipe for perfect vanilla cupcakes and a recipe for vanilla chiffon cake with buttercream icing. The cupcake recipe calls for ingredients like cake flour, baking powder, sugar, eggs, oil, buttermilk and vanilla extract. The instructions describe mixing the dry and wet ingredients separately and then combining them and baking. The chiffon cake recipe provides ingredients for the cake like flour, sugar, eggs, oil, vanilla and instructions for making and baking two layers and assembling them with a buttercream icing.

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    This document provides a recipe for perfect vanilla cupcakes and a recipe for vanilla chiffon cake with buttercream icing. The cupcake recipe calls for ingredients like cake flour, baking powder, sugar, eggs, oil, buttermilk and vanilla extract. The instructions describe mixing the dry and wet ingredients separately and then combining them and baking. The chiffon cake recipe provides ingredients for the cake like flour, sugar, eggs, oil, vanilla and instructions for making and baking two layers and assembling them with a buttercream icing.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    33 views2 pages

    Perfect Vanilla Cupcake Recipe

    Uploaded by

    rossvie
    This document provides a recipe for perfect vanilla cupcakes and a recipe for vanilla chiffon cake with buttercream icing. The cupcake recipe calls for ingredients like cake flour, baking powder, sugar, eggs, oil, buttermilk and vanilla extract. The instructions describe mixing the dry and wet ingredients separately and then combining them and baking. The chiffon cake recipe provides ingredients for the cake like flour, sugar, eggs, oil, vanilla and instructions for making and baking two layers and assembling them with a buttercream icing.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Perfect Vanilla Cupcake Recipe

     
    Ingredients
    1¼ cups cake flour (1c APF- 2tbsp APF + 2tbsp Cornstarch, sift 5 times)
    1¼ tsp baking powder
    ½ tsp baking soda
    ½ tsp salt
    2 large eggs
    ¾ cup sugar
    1½ tsp pure vanilla extract
    ½ cup canola oil
    ½ cup buttermilk (you can substitute the buttermilk with 1/2 cup milk plus 1/2 teaspoon
    white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

    Instructions
    Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
    1. In a medium bowl, whisk together 1¼ cups cake flour (or Canadian flour), 1¼ tsp
    baking powder, ½ tsp baking soda and ½ tsp salt. Set flour mix aside.
    2. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium
    speed (15-20 seconds).
    3. Add ¾ cup sugar and continue to beat on medium speed (30 seconds).
    4. Add vanilla and oil and beat on medium speed (1 minute)
    5. Reduce mixer speed to medium/low and slowly add about half of the flour mixture.
    Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat
    until just combined and smooth, scraping down the sides of the mixing bowl. The
    batter should be thin.
    6. Pour batter into a lined muffin pan. Fill to about ½ full.
    7. Bake for 12 -14 minutes at 350°F. Let them cool in the pan for a couple minutes,
    then remove.
    8. Once the cupcakes are cooled to room temp, pipe on the frosting.
    Vanilla Chiffon Cake

    Ingredients
     >>Cake:
     2¼ cups cake flour
     1½ cups granulated sugar
     1 tablespoon baking powder
     1 teaspoon salt
     ¾ cup cold water
     ½ cup canola oil
     5 pieces raw eggs, separated
     1 tablespoon vanilla extract
     ½ teaspoon cream of tartar
     >>Buttercream Icing:
     ½ cup vegetable shortening
     ½ cup butter, softened
     1 teaspoon vanilla extract
     4 cups confectioners sugar
     4 tablespoons evaporated milk

    Instructions
    1. Make the Cake by combining flour, 1 cup sugar, baking powder, and salt in a mixing bowl then
    mix well. Pour-in the cold water, canola oil, egg yolks, and vanilla extract then whisk until the texture
    becomes smooth. Set aside. Transfer the egg whites in a separate mixing bowl and combine cream
    of tartar. Beat the egg white and cream of tartar mixture using an electric mixer (high speed) until
    texture becomes fluffy. Beat-in the remaining ½ cup sugar a teaspoonful at a time and continue
    mixing until everything is properly distributed. At this point, you should have two mixing bowls with
    different mixtures. Combine the egg white mixture with the egg yolk mixture gradually by folding the
    egg white mixture in the egg yolk mixture (start with ¼ of the egg white mixture followed by another
    ¼ until everything is fully combined). Grease two 9-10" round cake pan and pour-in the folded
    mixture equally. Preheat oven to 325 degrees Fahrenheit and bake both cake pans for 33 minutes.
    2. Make the Icing by combining softened butter and shortening in a mixing bowl then cream using
    an electric mixer. Beat-in the sugar ½ cup at a time then continue mixing until everything is properly
    distributed. At this point, the mixture should be somewhat dry. Add the evaporated milk then
    continue mixing until texture becomes smooth. Set aside.
    3. Remove the cake from the oven then allow to cool down.
    4. Separate the cake from the cake pan and trim the edges using a bread knife.
    5. Place one cake on a flat surface then apply the icing on top spreading it evenly until the top part
    is fully covered.
    6. Put the other cake on top of the first one (the part with icing should be in the middle) then
    continue to apply icing on the whole cake.
    7. Use you imagination in designing the cake. You may or may not refrigerate this before serving.

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