Vanilla cupcakes, as you'd think, would be a very simple operation of finding a good recipe. But no. It's more complicated than that. There is probably millions of different recipes out there, it actually gets a little overwhelming trying to find one.
Food Network is usually my go-to source for recipes when it comes to making something fancy for someone. Love the site, love the shows on the channel. It's just a favorite.
I wish so badly to say this recipe was a winner, unfortunately it wasn't all that great.
The batter seemed great, they smelled good, but they were rather... dry when they came out. They were barley even golden brown, too. I know the temperature was right, and all the ingredients made it in correctly. Maybe I accidentally left them in a hair too long, or over-mixed a second too much.
They weren't horrible they just weren't the best.
However I thought I'd share, maybe someone will have better luck with it.
If you do make it, please let me know what your results were!!
Ingredients:
Yields: 12 cupcakes
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
2/3 cup sugar
1 1/2 sticks (6 ounces) unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
2/3 cup sugar
1 1/2 sticks (6 ounces) unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk
Directions:
Preheat the oven to 350 F and position a rack in the middle of the
oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins
with cupcake liners.
Whisk the flour, baking powder and salt together in a medium bowl.
In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter. Divide the batter evenly in the prepared tin.
Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, 18 to 20 minutes (10 to 12 minutes for minis). Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/go-to-vanilla-cupcakes.html?soc=socialsharingpinterest&oc=linkback
Whisk the flour, baking powder and salt together in a medium bowl.
In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter. Divide the batter evenly in the prepared tin.
Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, 18 to 20 minutes (10 to 12 minutes for minis). Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/go-to-vanilla-cupcakes.html?soc=socialsharingpinterest&oc=linkback
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