Perfect Vanilla Cupcakes/How to make moist vanilla cupcakes/ Classic cupcakes
Vanilla cupcakes are so delicious.This is an easy and no fail recipe for the best moist vanilla cupcakes.
Ingredients:
Sugar- 1 Cup(200g) -
Unsalted Butter- 1/2 cup (125 g)
All Purpose flour- 1&1/2 cups (190 g)
Baking soda- 1/2 teaspoon
Baking Powder-1 teaspoon
Salt- 1/4 teaspoon
Egg- 2 Large
Milk-3/4 cup( 185 ml)
Vanilla Essence-1& 1/2 teaspoon
Number of cupcakes:
This recipe makes 18 -20standard cupcakes.
Note:
1. Powdering the sugar will make the creaming easy.
2. Butter can be replaced with 1/2 cup vegetable oil.
Bake it in a preheated ( preheat for 10 minutes) oven at 180 C for about 20-25 minutes.
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Vanilla cupcakes without butter
Cup to grams conversion video
Other cupcake recipes:
Eggless cupcakes:
Butterscotch Cupcakes/ Cupcakes
Eggless chocolate cupcakes | Ultimate Chocolate Cupcake Recipe
Chocolate Cupcakes/ Easy cupcake recipe
Eggless Vanilla Cupcakes/ Vanilla Cupcakes
Orange cupcakes/ Easy cupcake recipe/Fluffy and Moist orange muffins
Butter cake/ Butter pound cake/ Pound Cake recipe
Pineapple Cupcakes/ Fluffy and moist pineapple cupcakes
Perfect Vanilla Cupcakes
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Prestige 57127 Bake Master 2 Non Stick Muffin Tray, Grey, 12 Cup
Prestige 2724296128801 Muffin Pan Grey
Tripod:
Tripod Stand Holder Adjustable 360° Swivel Phone Pad Lazy Stand Holder Bracket Floor Rack Black for 3.5-12.5 Inch Tablet Phone, IPad(1PC)
Tripod, 50 Inch Aluminum Tripod, Video Tripod for Cellphone, Camera, Universal Tripod with Wireless Remote, Compatible with iPhone Xs/Xr/X/8/8 Plus/Samsung Galaxy/Google/GoPro Hero
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Perfect Red Velvet Cupcake Recipe | Cupcake Jemma
OK - you guys have been asking for it for ages and here it is - the perfect Red Velvet Cupcake recipe. Red Velvet is definitely one of our biggest sellers at the bakery and we've spent a *very* long time getting the recipe just right, so use this one wisely!
Red Velvet cupcakes can sometimes be a bit underwhelming, but follow this recipe and I guarantee you'll be the proud owner of 24 deliciously moist, tart cupcakes that'll impress even the fussiest cupcake critic.
Jemma x
You can get all the best cake decorating and baking tools aswell as food colourings, vanilla extract and baking kits over on my website here:
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Ingredients (sponge):
235g Self raising flour
15g Cocoa powder
250g Caster sugar
3/4 tsp Salt
270g Soft unsalted butter
4 Large free-range eggs
3 tbs Buttermilk
1tsp Red food colour paste
1 tsp Vanilla extract
3/4 tsp Bicarbonate of Soda
1.5 tsp Cider vinegar
Ingredients (icing):
150g Soft unsalted butter
240g Cream Cheese
840g Icing sugar
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Chocolate Chip Muffins | Bakery Style Muffins | How Tasty Channel
The most easy, soft and fluffy Chocolate Chip Muffins recipe scented with vanilla and loaded with a lot of chocolate chips!
In this recipe you can find all the tips to get a bakery-style muffins with a professional high domed top like the ones at the bakery.
Everyone will love it!
????PRINTABLE RECIPE AND TIPS:
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MARBLE CUPCAKES RECIPE | SUPER SOFT & FLUFFY MARBLE CUPCAKE RECIPE | CHOCOLATE SWIRL CUP CAKE RECIPE
#CupCakeRecipe #EasyCupCake #Marble_Cake
MARBLE CUPCAKES RECIPE | SUPER SOFT & FLUFFY MARBLE CUPCAKE RECIPE | WITHOUT OVEN | EASY CUP CAKE
MARBLE CUPCAKES RECIPE | SUPER SOFT & FLUFFY MARBLE CUPCAKE RECIPE | CHOCOLATE SWIRL CUP CAKE RECIPE
INGREDIENTS & PROCESS:
2 EGGS
BEAT FOR 1 MIN.
½ CUP SUGAR
BEAT UNTIL FLUFFY
¼ CUP OIL
1 TSPN VANILLA ESSENCE
MIX WELL
1 CUP FLOUR
1 TSPN BAKING POWDER
SIEVE
MIX
3 TBSP MILK
MIX WELL
DIVIDE 2-3 TBSP BATTER
1 TSPN COCOA POWDER
1 TSPN MILK
MIX WELL
POUR IN A PIPING BAG
GREASE OIL IN A PAN
CUPCAKE MOULD
POUR 3 TBSP BATTER
MAKE PATTERN WITH CHOCOLATE BATTER
COOK FOR 12-15 MIN.
BAKE FOR 12-15 MIN.
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© N'Oven®
I can't believe how SOFT this RED VELVET CUPCAKE recipe is!
RECIPE (cups/gram measurements):
SHOP:
Get ready for the softest red velvet cupcakes you will ever have! These cupcakes are so moist, bursting with flavour, and are topped with the most incredible cream cheese frosting. You won't be able to stop eating them!!
INGREDIENTS:
Red Velvet Cupcakes
- 1¼ cups (150 g) flour - regular, all purpose (see note 1 on blog post if you want to use cake flour)
- 1½ tbsp (9 g) cornflour - also known as cornstarch
- 1½ tbsp (7 g) cocoa powder - unsweetened
- ¼ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt - omit if using salted butter
- 3 tbsp (43 g) unsalted butter - room temperature
- ⅓ cup (70 g) unflavoured vegetable oil - I use canola
- 1 cup (200 g) white sugar
- 2 large eggs - room temperature
- ½ tbsp vanilla essence/extract
- ¾ tsp white vinegar
- 1¾ tbsp red liquid food colour
- ⅓ cup buttermilk - room temperature
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Cream Cheese Buttercream
- ½ cup (112 g) unsalted butter - room temperature
- 2¼ cups (285 g) icing sugar - also known as confectioners/powdered sugar
- ¾ cup (168 g) cream cheese - cold, firm type (see note 2)
- ¾ tsp vanilla essence/extract
- ¾ tbsp lemon juice - must be fresh
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
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Steel Turntable -
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