Friday, February 3, 2012

Bakery Vanilla Cupcake

I used Sweetapolita's Bakery Style Cupcake to make FunFetti Cupcakes! So cute, the kids loved the looks of them :)

Sweetapolita described the cupcakes as: "a sweet, sturdy and “eggy” cupcake (sorry if that sounds odd, but it’s the only way I can describe that taste)."

I felt the cupcakes were a little dense, but the flavor was spot on. Now to try to figure out how to achieve this wonderful flavor in a fluffier cupcake!

I topped these with my delicious Marshmallow Buttercream.

Bakery Style Cupcake
Source: Sweetapolita

3/4 cups self-rising flour
5/8 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, softened
1 cups white sugar
2 large eggs, at room temperature
1/2 cup  milk
1/2 teaspoon pure vanilla extract

Preheat oven to 350. Line standard muffin tins with cupcake liners.

In a small bowl, combine the flours and set aside. In a large bowl, on medium speed of, cream the butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition.

Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Fill liners 3/4 full and bake until tops turn golden brown and toothpick inserted into center comes out clean, about 18 minutes.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Serves: 12 cupcakes

Nutrition: 202 calories, unfrosted

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