Vanilla cupcakes are a classic treat that bring smiles to all who indulge in them. They’re soft and fluffy, with just the right amount of sweetness – no wonder these cakes are so beloved! But there’s more to this wonderful dessert than meets the eye; you can do so much with vanilla cupcakes—from flavor variations to decorations, you can make your own delectable creations that everyone will love.
In this blog post, we will explore how to get creative with vanilla cupcakes. We’ll also discuss tips for making perfect homemade versions of this classic crowd-pleaser. So grab your whisk and measuring cups – let’s get baking!
Contents
What Is the Key to Making Moist Cupcakes?
Tips to Bake Moist Cupcakes
Create Air Bubbles:It’s all about creating air bubbles in your batter that expand in the oven to make fluffy, moist cupcakes.
Do Not Overmix:If you overmix your batter, the bubbles collapse, and you end up with a brick-like cake.
Mix the Batter on Low Speed:To avoid this, always mix on low speed, stopping just as all ingredients are combined.
Is it Better to Make A Cupcake with Oil or Butter?
Using oil instead of butter in the cupcake batter results in a moister cupcake. Oil also slows the development of gluten, resulting in a fluffier cupcake! Furthermore, because vanilla is a great base cupcake flavor, you can top these with ANY buttercream frosting, and they will be delicious.
What Kind of Flour Is Best for Cupcakes?
The Gluten-Free, All-Purpose Flour
Due to its low gluten content, all-purpose flour is ideal for baked goods with a tender texture. It makes it easier to achieve cupcakes, sponges, muffins, and pastries that are lighter and have tender textures.
More Dessert Recipes
Vanilla Cupcakes
Ingredients
- 1⅔ cup gluten free all purpose flour
- ¼ cup cornstarch
- 1 cup powdered sugar
- 1½ tsp baking powder
- ¼ tsp salt
- 3 eggs
- ½ cup plain Greek yogurt
- ½ cup unsweetened almond milk
- ¼ cup unsweetened apple sauce
- 1 tbsp pure vanilla extract
- 1 cup powdered sugar
- ¼ cup light butter softened
- 1-2 tbsp unsweetened almond milk
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350 ºF.
- Line 16 cups of 2 standard-sized muffin tinswith paper liners.
- For cupcakes: in a large mixing bowl, mixtogether the flour, cornstarch, sugar, baking powder and salt.
- Inanother mixing bowl, add the remaining ingredients and beat until wellcombined.
- Slowly add the flour mixture and with a handmixer, beat until well combined.
- Place the mixture intothe prepared muffin cups evenly.
- Bake for approximately15-18 minutes or until a toothpick inserted in the center comes outclean.
- Remove the muffin tin from oven and placeonto a wire rack to cool for about 10 minutes.
- Carefully invert the cupcakes onto a wirerack to cool completely before frosting.
- For frosting: in a bowl, add all ingredientsand beat until smooth.
- Spread frosting over cooled cupcakes andserve.
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