I have been looking for a good vanilla cupcake recipe and I have finally found it! Soft, moist and super delicious! These cuppies are perfect. I made these for a family get together with some friends and these were perfect. I made these cupcakes and eggless chocolate mousse.
I was supposed to bake 30 cupcakes but I had to bake more since every time I took a batch out of the oven, everybody in my house would just eat a few, it is soo good!
VANILLA CUPCAKES
Preparation time 10 mins | Baking time 15-17 mins | Makes 15
Recipe source - here
Ingredients
I was supposed to bake 30 cupcakes but I had to bake more since every time I took a batch out of the oven, everybody in my house would just eat a few, it is soo good!
VANILLA CUPCAKES
Preparation time 10 mins | Baking time 15-17 mins | Makes 15
Recipe source - here
Ingredients
- Cake flour - 1 and 1/4 cups (check notes on how to make cake flour)
- Baking powder - 1 and 1/4 tsp
- Baking soda - 1/2 tsp
- Eggs - 2
- Sugar - 3/4 cup
- Oil - 1/2 cup
- Buttermilk - 1/2 cup
- Salt - 1/4 tsp
- Vanilla - 1 tsp
Here are some other muffins & cupcakes
- Chocolate Chip Muffins (no butter)
- Eggless Mango Muffins (no eggs & no butter)
- Eggless Whole Wheat Apple jaggery Muffins (no eggs & no sugar no butter)
- Eggless Whole Wheat Carrot Muffins (no eggs & no butter)
- Banana Chocolate chip Muffins
- Easy Nutella Muffins
- Double Chocolate Chip Muffins
- Oreo Cupcakes / Cookies and Cream Cupcakes
- Eggless Marble Cupcakes
Method
1. Pre heat the oven to 180 degrees C. Line a 15 cup muffin tray with liners.
2. Add the eggs and vanilla extract to a bowl and beat for about 2 minutes until it's light and fluffy.
3. Add the sugar and beat again. Add the oil and beat again. Add the buttermilk and beat again.
4. Sift in the flour, baking soda, baking powder and salt.
5. Fold gently, do not overmix. Fill the cupcake liners, fill only upto 2/3 of the liners.
6. Bake for 15-17 minutes or until a skewer comes out clean.
7. Cool in the pan for 2 minutes and then remove the cupcakes to a cooling rack and cool completely.
For the frosting
I used my ever favorite and a classy combination of vanilla and chocolate by using ganache. To know more about ganache, check out this recipe how to make ganache.
Ingredients
1. Chop the chocolate and put it in a bowl, heat cream for 30 seconds and pour it over the chocolate. Let it sit for 5 minutes.
2. After 5 minutes, start mixing. Add the butter and mix well until it becomes homogeneous. Let it set until it becomes thick.
3. Just before piping, whisk lightly and add it to a piping bag and pipe designs.
For the frosting
I used my ever favorite and a classy combination of vanilla and chocolate by using ganache. To know more about ganache, check out this recipe how to make ganache.
Ingredients
- Dark Chocolate - 2 cups
- Cream - 1 cup
- Butter - 1/2 tbsp
1. Chop the chocolate and put it in a bowl, heat cream for 30 seconds and pour it over the chocolate. Let it sit for 5 minutes.
2. After 5 minutes, start mixing. Add the butter and mix well until it becomes homogeneous. Let it set until it becomes thick.
3. Just before piping, whisk lightly and add it to a piping bag and pipe designs.
Notes
1. For the cake flour - for every 1 cup of all purpose flour (maida) remove 2 tbsp of APF and replace with 2 tbsp of corn flour. Sift 5-6 times and use. Check this link on how to make cake flour for more details.
2. If you don't want to use cake flour, you can use APF (maida) itself. The texture might differ slightly.
3. To make buttermilk, follow this link how to make buttermilk.
3. To make buttermilk, follow this link how to make buttermilk.
4. Do not overmix the batter, fold gently.
Until next time,
wooh !!!they are really soft and perfect
ReplyDeleteSoft and yummy.. These cupcakes look perfect dear.
ReplyDeletecute looking cupcakes...
ReplyDeleteThese cupcakes look so moist and delicious..
ReplyDeleteI have been looking for a really good vanilla recipe that uses buttermilk and of course I would fine it here at Full Scoops! I can't wait to try these and I think they might become my favourite too! Thanks Beulah! x
ReplyDeleteOh Nicole, these were simply fabulous, we could not get enough of it!! I'm sure you'll love it!
DeleteCupcakes looks so perfect...love their perfect crumbs. Combined with chocolate ganache they are irresistible!!!
ReplyDeleteKindly mention how much vanilla essence you have used in this recipe?
ReplyDeleteThanks. I have updated the ingredients. 1 tsp will do.
DeleteWhat we can use instead of butter..allergic to diary prpduct..plz advice
ReplyDeleteHi, there is no butter in this recipe.
DeleteHi Beulah..thank you for sharing such recipes.. I have a query. My oven is small and fits in only 12 cupcakes at a time.. Is it all right if I let the batter stay until the first batch gets baked? Should I refrigerate it or keep it at room temp?
ReplyDeleteHi, it is not advisable to let a batter with baking soda to sit out for long. It's best to bake immediately. You can halve this recipe and bake if you have a smaller oven.
DeleteCan I add some crushed Oreos to the batter? Will it work good?
ReplyDeleteYes you can. I also have a separate post on oreo cupcakes, you can try that as well - http://www.fullscoops.net/2014/11/oreo-cupcakes-cookies-and-cream-cupcakes.html
DeleteHi please I request you am a big fan of yours...please tell me how many grams does your 1 cup holder of Maida..and 1 cup of sugar how many grams...because I too don't like to ask you every time for every recipe...once please tell me so that I can make a note of it and apply it for all the recipes since your most of the recipe is in cups...not grams please reply me as soon as possible...please
ReplyDeleteYes I always go by cup measures, very few recipes are in grams! Next time I will measure and update for you. Thanks for stopping by and leaving a comment :)
DeleteHave you used powder sugar or granulated sugar
ReplyDeleteThis is granulated sugar but I powdered it after measuring to help it dissolve easily.
Delete