Very Vanilla Cupcakes

  • serves 24


199 Ratings
Directions for: Very Vanilla Cupcakes


Very Vanilla Cupcakes

½ cup cake and pastry flour

6 Tbsp all purpose flour

1 tsp baking powder

dash fine salt

3 Tbsp 2% milk

2 Tbsp vegetable oil

1 tsp vanilla bean paste

4 large egg yolks

4 large egg whites

12 Tbsp sugar

Easy Icing

4 oz cream cheese at room temperature

½ cup unsalted butter, room temperature

3 cup icing sugar, sifted

1 tsp vanilla bean paste

1-2 tbsp milk


Very Vanilla Cupcakes

1. Preheat oven to 350 °F and line mini muffin tins with paper liners.

2. Sift flours, baking powder and salt and set aside. Whisk milk, oil and vanilla bean paste together and set aside.

3. 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. 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.

Easy Icing

1. Beat cream cheese and butter until fluffy and smooth.

2. 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.

See more: Bake, Snack, North American, Birthday Party


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