VANILLA CUPCAKES WITH BUTTERCREAM ICING
While you can certainly serve these classic vanilla cupcakes frosted with Swiss Meringue Buttercream as is, kids will love transforming them into festive clowns using gumdrops, cinnamon candy, and sprinkles.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.
- Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.
- Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.
- For the hat, score a circle in center of cupcake. Cut a cone with knife at an angle, rotating cupcake as you go. Using a wide round piping tip or a resealable plastic bag with one corner cut off, pipe buttercream into the cavity and on top for the head. Use gumdrops for the collar and a cinnamon candy for the nose; insert chocolate sprinkles for eyes. Use more buttercream and multicolored sprinkles to create a pom-pom for the hat.
VANILLA BUTTERCREAM FROSTING (FROM SPRINKLES CUPCAKES)
My sister got this buttercream frosting off the box of a Sprinkles Cupcake mix, made famous by Oprah. My sister said this was amazing. Update: I have finally gotten around to making this myself. I will say, that I don't like my desserts overly sweet and. though this was very good, I think I would probably decrease the amount of sugar for my personal taste. I'm glad everyone else has liked it as-is, though. :)
Provided by C. Taylor
Categories Dessert
Time 10m
Yield 12 cupcakes
Number Of Ingredients 5
Steps:
- In a bowl add sugar then add butter. Beat till blended. Next add salt.
- Then add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.
Nutrition Facts : Calories 273.1, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.7, Sodium 27.2, Carbohydrate 35, Sugar 34.3, Protein 0.2
VANILLA CUPCAKES
Decorate these easy vanilla cupcakes with buttercream and the topping of your choice. They're super-simple to make and taste divine - great as a teatime treat
Provided by Member recipe by alyma
Categories Afternoon tea, Dessert, Treat
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.
- Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.
- Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.
- Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.
- For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.
- Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.
- Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!
Nutrition Facts : Calories 287 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 27 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.44 milligram of sodium
VANILLA CUPCAKES WITH SWISS MERINGUE BUTTERCREAM
Moist vanilla cupcakes are baked until golden brown and frosted with Swiss meringue buttercream.
Provided by Rae
Categories Desserts Cakes Cupcake Recipes
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Mix flour, baking powder, and salt in a medium bowl.
- Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla extract. Add the flour mixer and milk alternately. Fill liners 2/3 full with the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 23 minutes.
- Bring a pan of water to simmer. Combine sugar, egg whites, and salt in the bowl of a stand mixer. Place bowl on top of the pan; whisk until sugar dissolves.
- Attach bowl to the stand mixer fitted with a whisk attachment. Beat until stiff peaks form and mixture is cool and glossy. Add butter a few tablespoons at a time, beating well after each addition. Add vanilla and mix until buttercream is smooth.
- Cool cupcakes in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Frost cupcakes with the buttercream.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 35.7 g, Cholesterol 103.2 mg, Fat 28.1 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 17.4 g, Sodium 342.6 mg, Sugar 23.8 g
BANANA AND VANILLA CUPCAKES WITH BUTTERCREAM FROSTING
Cupcakes are all the rage. Here is a simple recipe that I love to use. You can get as creative as you feel with the decoration by adding colors to the Buttercream and piping it creatively, adding sprinkles, or topping them with coconut, these are great fun to make!
Provided by Alimay
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 50.5 g, Cholesterol 97.8 mg, Fat 20.4 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 12.4 g, Sodium 326.7 mg, Sugar 33.6 g
DELICIOUS VANILLA BUTTERCREAM CUPCAKE FROSTING
Make and share this Delicious Vanilla Buttercream Cupcake Frosting recipe from Food.com.
Provided by Anita Harris
Categories Dessert
Time 30m
Yield 24 Cupcakes, 24 serving(s)
Number Of Ingredients 5
Steps:
- In large mixing bowl with paddle attachment (I use my Kitchen Aid mixer) beat together shortening and butter.
- Add vanilla and with mixer on low add your powdered sugar, one cup at a time, mixing after each cup is added. Scrape sides and bottom of bowl frequently.
- When all sugar has been added frosting will appear dry. Add milk, one tablespoon at a time until you get your desired consistency (2-3 tbsps of milk give me the desired consistency I need for piping). Increase mixer speed to medium/medium high and beat for 4-5 minutes.
- If not using right away or you have to step away for a few minutes cover the bowl with a damp cloth to keep frosting from getting too dry. This frosting can be stored in refrigerator for up to 2 weeks.
- For thin spreading consistency add 2 tablespoons light corn syrup or milk.
- For pure white frosting (stiff consistency) omit butter and substitute an additional 1/2 cup shortening for the butter and 1/2 teaspoon no color butter flavoring. Add up to 4 tablespoons light corn syrup or milk to thin for frosting cakes.
- For Chocolate Frosting: Add 3/4 cup unsweet cocoa or 3-1 ounce squares unsweetened baking chocolate, melted. Add an additional 1-2 tablespoons milk.
Nutrition Facts : Calories 150.8, Fat 8.2, SaturatedFat 3.5, Cholesterol 10.3, Sodium 34.8, Carbohydrate 20, Sugar 19.6, Protein 0.1
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