Vc recipe

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  • Publicado : 16 de marzo de 2012
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Vanilla Cupcake Recipe - Adapted from Lick My Spoon
Yield: 30 Cupcakes
Ingredients:
3 Cups Flour
2 1/2 Teaspoon Baking Powder
1 Teaspoon Salt
1 Cup Butter, room temperature and unsalted
2 Cupssugar
4 eggs, room temperature
1 Cup Whole Milk, room temperature
1 1/2 Teaspoon Vanilla

Directions:
1. Preheat the oven to 350. Line a cupcake tray with liners. 
2. In a bowl, mixtogether flour, baking powder and salt. Using the paddle attachment on a stand mixer, beat the butter until creamy. Add the sugar and cream with the butter for 7 minutes, scraping the bowl when needed(batter should be nearly white and fluffy). 
3. Add eggs, one at a time, beating well after each addition. Turn the speed to low and alternatively, add the flour mixture and milk, starting andending with flour until just mixed. 
4. Add vanilla until just mixed. Divide the batter into the cupcake liners until 2/3 full.  I used a cookie scooper which was the perfect amount to fill 1cupcake. 
5. Bake until a toothpick inserted comes out just clean, about 12-15 minutes. 
6. Cool for 5-10 minutes on a rack.  Frost with your choice of icing!
Vanilla Buttercream - Adaptedfrom My Sweet and Saucy
Yield: About 4 Cups, just enough to frost the 30 cupcakes
Ingredients:
1 Cup Butter, unsalted and room temperature
5 Cups Powdered Sugar
1/2 Teaspoon Salt - only if you want tohelp with over sweetness
4 Teaspoons Milk
1 1/2 Teaspoon Vanilla
1/2 Teaspoon Lemon Juice - only if you want to help with over sweetness

Directions
1. In a stand mixer, fitted with a paddleattachment, cream the butter & salt for about 30 seconds and then add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl.  
2. Add therest of the powdered sugar, the vanilla, and the lemon juice and beat until combined.  Scrape down the bowl again.  
3. Beat on high speed for 5-6 minutes or until the frosting is fluffy.  She...
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