THE BEST VANILLA CUPCAKES
These vanilla cupcakes taste as delicious as they look (which is often not the case when it comes to vanilla cupcakes!). Mixing flour with cornstarch gives the cake a light and airy texture that stays perfectly moist with a bit of added vegetable oil. Each cupcake is topped with a swirl of creamy, fluffy vanilla buttercream that's super easy to make.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 18 cupcakes
Number Of Ingredients 17
Steps:
- For the cupcakes: Position two racks in upper and lower thirds of the oven and preheat to 350 degrees F. Line two 12-cup muffin tins with 18 cupcake liners.
- Whisk the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Add the butter, sugar, oil and vanilla to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl with a rubber spatula, until completely combined and smooth. With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Divide the batter evenly in the prepared muffin tins. Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tins halfway through baking time, 18 to 20 minutes.
- Cool the cupcakes in the tins on a rack for 10 minutes, then remove from the tins and cool on the rack completely.
- For the frosting: Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until smooth, about 1 minute. Reduce the speed to low and gradually mix in the confectioners' sugar until completely smooth. With the motor running, add the heavy cream, vanilla and salt. Increase the speed to high and beat until the frosting is light and fluffy, 1 to 2 minutes.
- Transfer the frosting to a pastry bag or large resealable plastic bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.
VANILLA CUPCAKES
Provided by Food Network Kitchen
Time 50m
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
- Divide the batter among the muffin cups, filling each three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Top with Frosting.
- Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.
- Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first-it will come together as you keep beating.)
VANILLA CUPCAKES FROM SCRATCH
A quick and easy recipe for cupcakes from scratch! Frost as desired after cupcakes have cooled.
Provided by Janine S.
Categories Desserts Cakes Yellow Cake Recipes
Time 35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
- Sift flour, baking powder, and salt together into a bowl. Whisk milk, eggs, and vanilla extract together in a separate bowl.
- Beat sugar, butter, and shortening together in a large mixing bowl with an electric mixer until creamy. Mix in flour mixture. Add milk mixture and beat on low speed for 30 seconds. Increase speed to high and beat until smooth, about 2 minutes. Fill the prepared muffin cups 1/2 full with batter.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 23.3 g, Cholesterol 31 mg, Fat 5.8 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 2.6 g, Sodium 182.6 mg, Sugar 13.2 g
COOK YOURSELF THIN VANILLA CUPCAKES
A little over 200 calories for a CUPCAKE?!?! While watching tv one afternnoon, my DH & I stumbled upon the show "Cook Yourself Thin" and watched Harry make these healthy cupcakes. Sounds so great!
Provided by Mrs.R
Categories Dessert
Time 40m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 13
Steps:
- For the frosting: Combine the egg whites, sugar, salt and vanilla extract in a heatproof bowl and set over (not in) a pan of simmering water.
- Stir continuously over heat until the mixture is warm and the sugar is completely dissolved, 1 to 2 minutes.
- Remove the bowl from the heat. Using an electric mixer, beat on high until the mixture is entirely cooled, glossy and stiff, about 7 minutes.
- Blend in the lemon zest until smooth - once smooth, take care not to overbeat or the mixture will get lumpy. Let frosting set and cool in the refrigerator (at least 30 minutes), while making the cupcakes.
- For the cupcakes: Whisk together the flour, almonds and baking powder. In another bowl, beat the eggs, sugar, salt and vanilla with a mixer until thick and light-colored, about 4 minutes.
- Beat in the zucchini on low speed until fully incorporated.
- Add the dry ingredients and beat on low speed until fully incorporated, scraping down the bowl once with a spatula during beating. Use a 1/3-cup measure to spoon into the muffin cups.
- Bake at 350 until a toothpick inserted into the center comes out clean, about 20 to 25 minutes, turning the pan midway through baking. Transfer cupcakes out onto a wire rack and cool completely before icing with the chilled frosting.
MINI VANILLA CUPCAKES
Everything vanilla in these bite-sized cupcakes. So cute and tasty.
Provided by Yoly
Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes Mini Foods Desserts Cakes
Time 55m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners.
- Sift flour, baking powder, and salt into a bowl.
- Whip butter and sugar in a separate bowl with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour mixture and milk; whip until just combined. Fill the prepared muffin cups 3/4 full with batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
- Meanwhile, whip powdered sugar, butter, and vanilla for frosting in a bowl until well combined. Frost cooled cupcakes.
Nutrition Facts : Calories 146.7 calories, Carbohydrate 14.9 g, Cholesterol 34.3 mg, Fat 9.4 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 5.8 g, Sodium 78.8 mg, Sugar 10.8 g
RED VELVET CUPCAKES - LIGHT AND EASY
These are delicious looking, easy and MUCH better for you! I saw it this morning on Cook Yourself Thin!
Provided by Mommy Diva
Categories Dessert
Time 50m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees then line a 12-hole muffin tray with cupcake liners.
- In a large mixing bowl, add the eggs, sugar and salt, then using a handheld or standing mixer, beat on medium-high for about 5 minutes (until pale and mix has doubled in size).
- Add the grated beets, flour, ground almonds, cocoa powder and baking powder; Stir to combine.
- Add the buttermilk and food coloring then beat again to make sure that all the ingredients are well-incorporated.
- Spoon batter into the cupcake liners (be sure not to fill more than two-thirds of the way up as it will overflow when cooking).
- Bake for 30 minutes; While the cupcakes are cooking, make the icing:
- Prepare a double boiler; Place all the icing ingredients in the bowl of the double boiler, and stir to dissolve the sugar with a clean metal spoon for exactly 4 minutes; the mixture should be warm.
- Remove the bowl from the heat, and beat with a hand or standing mixer on high speed, until cool and the mixture has turned into a meringue, no more than 5 minutes (The mixture is ready to use when it has formed stiff peaks).
- Pipe or spread 1 heaping tablespoon of the icing over the cooled cupcakes. ( take care to ice the cakes very quickly, as the icing will start to set and is best when just made).
Nutrition Facts : Calories 195.1, Fat 3.4, SaturatedFat 0.6, Cholesterol 46.8, Sodium 143.7, Carbohydrate 37.7, Fiber 1, Sugar 28.2, Protein 4.2
More about "cook yourself thin vanilla cupcakes recipes"
CLASSIC VANILLA CUPCAKES RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
COOK YOURSELF THIN VANILLA CUPCAKES (WITH REVISIONS!) …
From recipes.sparkpeople.com
BASIC VANILLA CUPCAKES | RICARDO
From ricardocuisine.com
PERFECT VANILLA CUPCAKES RECIPE - HOW TO MAKE VANILLA …
From delish.com
PERFECT VANILLA CUPCAKES - STEP BY STEP - THE TOUGH …
From thetoughcookie.com
EASY HOMEMADE VANILLA CUPCAKES RECIPE | MOIST, FLUFFY
From lifeloveandsugar.com
COOK YOURSELF THIN VANILLA CUPCAKES, RECIPE PETITCHEF
From en.petitchef.com
5/5 (1)Category DessertCuisine enTotal Time 43 mins
- Preheat the oven to 350 degrees. To make the frosting: Combine the egg whites, sugar, salt and vanilla extract in a heatproof bowl set over (not in) a pan of simmering water. Stir continuously over heat until the mixture is warm and the sugar is completely dissolved, 1 to 2 minutes.
- Remove the bowl from the heat. Using a handheld electric or standing mixer set on high, beat until the mixture is entirely cooled, glossy and stiff, about 7 minutes. Blend in the lemon zest until smooth once smooth, take care not to overbeat or the mixture will get lumpy. Let frosting set and cool in the refrigerator (at least 30 minutes), while making the cupcakes.
- To make the cupcakes: Arrange a rack in the center of the oven. Line a 12-muffin pan with cupcake liners. In a bowl, whisk together the flour, almonds and baking powder; set aside. In another bowl, beat the eggs, sugar, salt and vanilla with a handheld or standing mixer until thick and light-colored, about 4 minutes. Beat in the zucchini on low speed until fully incorporated.
- Add the dry ingredients and beat on low speed until fully incorporated, scraping down the bowl once with a spatula during beating. Use a 1/3-cup measure to spoon into the muffin cups.
VANILLA CUPCAKES (THAT ACTUALLY STAY MOIST) | RECIPETIN EATS
From recipetineats.com
4.9/5 (208)Category Cakes, SweetCuisine WesternCalories 143 per serving
VANILLA CUPCAKE RECIPE WITH OIL: EASY, ONE BOWL RECIPE - CHELSWEETS
From chelsweets.com
HOW TO MAKE VANILLA CUPCAKES FROM SCRATCH - READER'S DIGEST …
From readersdigest.ca
RECIPES COOK YOURSELF THIN : 11+ EASY RECIPE VIDEOS
From yummly.eu.org
PERFECTLY MOIST AND FLUFFY VANILLA CUPCAKES - QUEENSLEE APPéTIT
From queensleeappetit.com
SMALL-BATCH VANILLA CUPCAKES - BAKING MISCHIEF
From bakingmischief.com
COOK YOURSELF THIN VANILLA CUPCAKES - RECIPE PETITCHEF
From pinterest.com
12 GORGEOUS COOK YOURSELF THIN IDEAS | RECIPES, FOOD, COOKING
From pinterest.ca
BEST CHINESE FOOD RECIPES: COOK YOURSELF THIN VANILLA CUPCAKES
From chinesefoodrecipesbook.blogspot.com
34 COOK YOURSELF THIN IDEAS | RECIPES, COOKING RECIPES, FOOD
From pinterest.com
PERFECT VANILLA CUPCAKES (RECIPE & VIDEO) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CALORIES IN COOK YOURSELF THIN VANILLA CUPCAKES (WITH REVISIONS!)
From recipes.sparkpeople.com
RAW FOOD - COOK YOURSELF THIN VANILLA CUPCAKES WITH REVISIONS
From paleosrecipeswithgroundturkey.blogspot.com
24 BEST COOK YOURSELF THIN RECIPES IDEAS | RECIPES, FAVORITE RECIPES, …
From pinterest.at
MINI VANILLA CUPCAKES - GOODCOOK
From goodcook.com
THIN MINT CUPCAKES RECIPE - HOW TO MAKE THIN MINT CUPCAKES
From dessertsonadime.com
COOK YOURSELF THIN – USA - THE HOME CHANNEL
From thehomechannel.co.za
VANILLA CUPCAKES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
THE BEST VANILLA CUPCAKES RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
LIFETIME'S COOK YOURSELF THIN RECIPES | FROSTED VANILLA CUPCAKES
From dietsinreview.com
THE BEST VANILLA CUPCAKE RECIPE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
BASIC VANILLA CUPCAKE RECIPE - GINGER SNAPS BAKING AFFAIRS
From gingersnapsbakingaffairs.com
HOMEMADE VANILLA CUPCAKES - TWO SISTERS
From twosisterscrafting.com
EASY VANILLA CUPCAKE RECIPE | MOIST & FLUFFY VANILLA CUPCAKE
From lifeloveandsugar.com
BEST VANILLA CUPCAKE RECIPE (FROM SCRATCH) - THE ANTHONY KITCHEN
From theanthonykitchen.com
VANILLA CUPCAKES RECIPE - THE SPRUCE EATS
From thespruceeats.com
28 COOK YOURSELF THIN RECIPIES IDEAS | RECIPES, FOOD, COOKING
From pinterest.com.au
CLASSIC VANILLA CUPCAKES WITH OIL - BAKECELLENCE
From bakecellence.com
VANILLA CUPCAKE RECIPE - THE STAY AT HOME CHEF
From thestayathomechef.com
10 COOK YOURSELF THIN RECIPES IDEAS | RECIPES, COOKING RECIPES, …
From pinterest.ca
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #cupcakes #desserts #vegetables #american #oven #easy #dinner-party #holiday-event #vegetarian #cakes #dietary #comfort-food #inexpensive #squash #taste-mood #sweet #equipment
You'll also love