Classic vanilla cupcake

Votes: 4

Time: 1 hour 10 min.
Complexity: easily
Quantity: 12 cupcakes

Precious memories: This classic dessert, sweetly scented with butter, sugar, and vanilla, takes us back to childhood when Mom baked us cupcakes for our birthdays.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups premium flour
1.5 tsp baking powder
1/4 teaspoon fine salt
2 large eggs at room temperature
2/3 cup sugar
170 g melted butter
2 tsp vanilla extract
1/2 cup milk
Topping cream
Special equipment: a standard 12-cup muffin tin or a 24-cup mini muffin tin lined with paper tartlets

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, vanilla extract, biscuit dough, eggs, milk

Cooking the dish according to the recipe:

Preheat oven to 170°C and place a rack in the center.
In a medium bowl, combine flour, baking powder and salt.

In another medium bowl, beat the eggs and sugar with a mixer for about 2 minutes until pale. While beating, gradually pour in the melted butter, then the vanilla.

While whisking slowly, add half the flour mixture. Then add all the milk, followed by the remaining flour mixture; do not overmix the dough. Divide the dough among the molds.
Bake until a toothpick inserted into the center comes out clean, 18-20 minutes for standard cupcakes or 10-12 minutes for mini cupcakes. Cool in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely. Decorate with frosting.

Recipe vanilla cupcakes with champagne.

Categories:

recipe / Festive dishes / Desserts / Cupcakes, biscuits / / Food Network - recipes / American cuisine

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