Directions: Vanilla Cupcakes

VANILLA CUPCAKES
1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, room temperature 1 cup sugar 3 large eggs 1 1/2 teaspoons pure vanilla extract 3/4 cup milk
Directions
1. 2. Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside. In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla. Add flour mixture and milk alternatively, beginning and ending with flour mixture. Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.
3. 4.
CHOCOLATE cupcaakes
ngredients

3/4 cup unsweetened cocoa powder 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1 cup sugar 3 large eggs 1 teaspoon vanilla extract 1/2 cup sour cream Easy White Icing Sprinkles (optional)
Directions
1. 2.
Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes. Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.
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Billy Reece of Billy's Bakery, a popular New York City bakery, shared this tempting recipe with Martha -- go ahead and have a taste! Chocolate buttercream
The Martha Stewart Show, May 2006 YieldMakes enough for 30 cupcakes Add to Shopping List
Ingredients

2 cups (4 sticks) unsalted butter, room temperature 12 ounces semisweet chocolate, melted and cooled 3 tablespoons milk 1 1/2 teaspoons pure vanilla extract 5 cups confectioners' sugar
Directions
1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add chocolate until just combined. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix.
This recipe for Basic Vanilla Buttercream is courtesy of Billy Reece from Billy's Bakery in New York City.
The Martha Stewart Show, May 2006 YieldMakes enough for 30 cupcakes Add to Shopping List
Ingredients
1 cup (2 sticks) unsalted butter, room temperature 6 to 8 cups confectioners' sugar 1/2 cup milk 1 teaspoon pure vanilla extract
Directions
1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
Easy White Icing
YieldMakes 3 1/2 cups, enough for 12 standard cupcakes Add to Shopping List
Ingredients

1 1/2 sticks unsalted butter, softened 1 pound (3 2/3 cups) confectioners' sugar 1 to 2 tablespoons milk (optional)
Directions
1. 2. In a mixing bowl, cream butter until smooth. Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.
Top our Raspberry Cupcakes with this buttercream.
Martha Stewart Living, February 2010 YieldMakes about 5 cups Add to Shopping List
Ingredients

1 cup plus 2 tablespoons sugar 5 large egg whites Pinch of salt 4 sticks unsalted butter, cut into small pieces, softened Gel-paste food coloring, in Tulip Red (sugarcraft.com)
Directions
1. Whisk sugar, egg whites, and salt in a heatproof mixer bowl set over a pan of simmering water until sugar dissolves and syrup registers 160 degrees on a candy thermometer. Transfer bowl to mixer, and whisk sugar syrup on medium speed for 5 minutes. Raise speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium. Add butter, 1 piece at a time, whisking well after each addition. Whisk in food coloring
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GALLETITAS CARMEN
200g margarina 3 huevos solo yema Saborizante vainilla limn, chocolate Azucar 1 taza y media 5 tazas de harina taza de maicena 1 cda de royal 1/ bicarbonato Gruesesitas 5 mm

Directions: Vanilla Cupcakes

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Directions: Vanilla Cupcakes

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VANILLA CUPCAKES

Easy White Icing

Top our Raspberry Cupcakes with this buttercream.

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