Ingredients
-
-
1/2
-
6
-
1
-
1
-
3
-
2
-
1
-
4
-
12
-
-
4
-
1/2
-
3
-
1
Directions
Very Vanilla Cupcakes With Easy Cream Cheese Frosting, Another simple and delicious recipe from Anna Olsen, pastry chef, cookbook writer, TV host, and owner of Olson Foods + Bakery These make really beautiful, sweet, vanilla-y cupcakes , I absolutely love this recipe!
The cake is fluffy and very delicate
I actually had to let them bake for a couple more minutes!
But I really love it!
The frosting is perfect for the Holidays!
It’s not heavy and buttery!
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Steps
|
1
Done
|
Very Vanilla Cupcakes:. Preheat Oven to 350 f and Line Mini Muffin Tins With Paper Liners. |
|
2
Done
|
Sift Flours, Baking Powder and Salt and Set Aside. Whisk Milk, Oil and Vanilla Bean Paste Together and Set Aside. |
|
3
Done
|
Whip Egg Whites With 6 Tbsp of Sugar Until They Hold a Soft Peak When Beaters Are Lifted. in a Separate Bowl, Whip Egg Yolks With Remaining 6 Tbsp of Sugar Until Doubled in Volume and a Pale, Butter Colour. Fold Whipped Whites Into Yolk Mixture. Fold Flour Into Whipped Eggs in Two Additions. Stir a Spoonful of Batter Into Milk Mixture Then Add All Back to Batter, Folding Quickly to Incorporate. |
|
4
Done
|
Pipe or Spoon Batter Into Prepared Muffin Cups, 3/4-Full. Bake For 13 to 15 Minutes, Until Cupcake Springs Back When Touched. Let Cool. |
|
5
Done
|
Easy Icing:. Beat Cream Cheese and Butter Until Fluffy and Smooth. on Low Speed, Add Icing Sugar, 1 Cup at a Time, Until Blended. Beat in Vanilla Bean Paste and Add Milk, 1 Tbsp at a Time Until Desired Consistency Is Achieved. Ice Cupcakes as Desired. |
