Vanilla cupcake

Vanilla cupcake

Fragrant warm pastries in the form of cupcakes for tea. A very ordinary recipe for fragrant and tender cupcakes with a slight vanilla scent. They are prepared very simply and quickly, the main thing is to fulfill the fundamental condition for baking muffins - all ingredients must be at room temperature.

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Ingredients and how to cook

ingredients for 6 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 40 min

Step-by-step production

Step 1:

Prepare the indicated ingredients for baking vanilla cupcakes. All ingredients must be obtained in advance so that they are at room temperature. Premium wheat flour, sift it ahead of time. Chicken eggs, I take CO, maybe s1. Prepare molds for baking portioned cupcakes. I use non-stick for 6 cupcakes. Turn on the oven to preheat to 175 degrees.

Step 2:

To stir the dough, take a deep bowl. When kneading, you can use a whisk or a mixer, I use a whisk. In a deep bowl, combine room temperature butter and sugar. Stir everything until smooth and fluffy.

Step 3:

Break the eggs, one at a time, into a separate bowl, then add the eggs, salt and vanilla extract to the butter mixture and whisk lightly.

Step 4:

Add the sifted wheat flour in parts and carefully stir everything until the components are combined.

Step 5:

Pour the milk into the dough and stir well.

Step 6:

Grease selected muffin tins with vegetable or butter and pour the dough into them, filling 2/3 of the volume. You can use paper capsules. Place the pan with the muffins in a previously preheated oven at 25 - 30 degrees. Check the readiness of the cupcakes with a toothpick - it should come out completely dry from the middle of the cupcake.

Step 7:

Remove the finished cupcakes from the oven and cool in the molds. Then remove them while warm and place them on a plate. Serve these muffins with freshly brewed tea or a glass of milk. In total, I made 12 portioned cupcakes from this amount of ingredients.

The main thing in vanilla cupcakes is, of course, the vanilla smell. I use vanilla extract in making. It can be replaced with vanilla flavoring, vanilla essence, a vanilla pod (only the seeds are used, and the pod itself can be stored in a glass jar with sugar, after some time you can get vanilla sugar at home) or vanilla sugar (10 g.)

Not counting portioned cupcakes, this recipe can make one large cupcake, but the baking time will be longer.

Vanilla cupcake

Mon, April 2, 2018

Fragrant, tender and delicious homemade cupcakes according to this recipe always turn out very successful. Because of their airiness, such baked goods are even called Cloud cake - how shaggy its crumb is. If you wish, you can even cut the finished cake into 2-3 shortcakes, layer it with your favorite cream and you will have a good cake for a home tea party.

The wheat flour for making this cake can be tested not of the highest grade, but of the first grade (though I haven’t tried it yet). Potato starch can be replaced with corn starch (with it the finished cake will be even more tender), but then a little more will be needed (130 grams).

Vegetable oil should be refined, in other words without aroma (in my case, sunflower). Large chicken eggs will be useful (take 4 medium ones, and 5-6 small ones). I always add homemade baking powder (find a detailed recipe here).

Ingredients:

Making a dish step by step:

To make a tender vanilla cake, we will need the following ingredients: wheat flour, potato starch, chicken eggs, refined vegetable oil, sweet sand, water, baking powder, salt and vanillin (alternatively, replace with vanilla sugar). All products should be at room temperature.

First, turn on the oven to heat (180 degrees) and prepare the dry mixture: mix 200 grams of wheat flour (I use Lidskaya) with 100 grams of potato starch, a pinch of salt and 10 grams of baking powder.

After this, sift the mixture through a fine sieve to get rid of any lumps.

Pour 220 grams of sugar, vanillin into a whipping container and break 3 large eggs into it. Pay attention to the color of the yolk: my eggs are store-bought, but the yolks are a rich orange color - perhaps the chickens were given food with dyes.

Beat the sugar and eggs with a mixer at high speed for about 5-7 minutes or until the mass becomes lighter in color and increases in volume, and the sugar is one hundred percent dissolved. Remember that the whipping time depends on the power of your electric assistant and may differ from that indicated in the recipe!

Pour 125 grams of drinking water into the mass.

Next – 120 ml of refined vegetable oil.

Mix everything until smooth, then add the flour mixture to the watery part of the dough.

Quickly knead the dough until the flour is no longer visible, stop stirring (cake dough does not like being handled for a long time). Based on the mixture, this dough comes out quite watery and pourable.

I recommend using a baking dish with a hole - be sure to grease it with vegetable oil and pour the dough into it. Alternatively, you can use soft butter, but in this case, additionally sprinkle the surface with wheat flour (shake off the excess). This method of preparing a baking dish is called the “French shirt”.

Pour the cake batter into the prepared pan.

Bake a tender vanilla cake in a preheated oven at 180 degrees for about 1 hour. After this, turn off the oven and let the baked goods stand with the door closed for another 5 minutes. It is very important to realize that the baking time can vary greatly from that indicated in the recipe! This depends not only on the oven (I have a gas oven, bottom heating, without convection, but you may have an electronic one), but also on its character, as well as the size of the baking dish.

Remove the finished vanilla cake from the mold and let it cool one hundred percent. Sprinkle with sweet powder (optional).

Fragrant, tender and delicious homemade cupcakes according to this recipe always turn out very successful. Irishka, thank you so much for this delicious order. Cook for your health, friends, and bon appetit!

Vanilla cupcakes

Beat butter at room temperature with sugar until white with a mixer for 4-5 minutes.

Add one egg at a time, whisking constantly.

Add flour TM "Aleyka", baking powder, salt and vanilla sugar.

Beat the dough well until smooth for 2-3 minutes.

Place paper cupcake capsules into the pan.

Fill 1/3 of the size with dough.

Bake in preheated temperature to 180 degrees C for 15-17 minutes. Remove the finished cupcakes from the iron pan and cool one hundred percent.

For the cream, beat 2 egg whites with 1 pinch of salt until stiff peaks form, 10-12 minutes.

Mix water and sugar in a saucepan.

Boil syrup from water with sugar and boil for 5 minutes.

Pour the syrup into the bowl with the egg whites in a narrow stream and continue beating for another 3-4 minutes.

Place the finished cream in a pastry bag and apply to the cupcakes.

Decorate with confectionery sprinkles.

Vanilla cupcakes are ready. Can be served to a romantic table.

Flour TM "Aleika", from the generous fields of Altai, is a real culinary find. It will make your baked goods look amazing. The flour itself will become your signature secret.

Traditional vanilla cupcake recipe

Everyone can make vanilla cupcakes. Making the dough requires strict adherence to technology. But the end result is breathtakingly fluffy, wonderfully porous, rich muffins. You can enjoy them while tasting freshly brewed tea or freshly brewed coffee. The subtle scent of vanilla and the mind-blowing texture of seductive pastries will transport lucky fans into the magical world of homemade sweets.

Ingredients:

• wheat flour – 160 g;
• butter – 160 g;
• chicken eggs – 2 pcs.;
• sugar – 130 g;
• vanillin – 1.5 g;
• baking powder - 1.5 tsp;
• sunflower oil – 1 tbsp. l.

Manufacturing

Take the butter out of the refrigerator and leave it at room temperature for several hours. By the time the dough is kneaded, it should be very soft.

Place the butter in a deep container and beat it with sugar using a mixer until it becomes a snow-white fluffy mass.

Break a chicken egg and add it to the oil.

Beat for a minute. Then we add the next testicle - work with the mixer for a minute and, in the end, introduce the outermost testicle. Beat for about a minute.

This sequence allows you to achieve amazing fluffiness of the muffins during baking. Therefore, there is no need to bully technology. You need to add and beat the eggs alternately in three steps.

Sift wheat flour with baking powder and vanilla. Pour it into the egg-butter mixture in three additions. Pour in and mix with a spoon (not a mixer!). They poured it in again and stirred it. And so three times.

The finished dough will be pliable, but will not hold together.

It will fall off the spoon, but with difficulty.

Grease silicone molds with oil if using them for the first time. Place the dough so that it fills the molds halfway.

Bake the products in an oven preheated to 180 degrees for 30 minutes.

Remove the finished vanilla cupcakes from the oven. After 5 minutes, remove from the molds and transfer to a plate.

Serve, sprinkled with sweet powder if desired. You can decorate with your favorite cream and place a berry on top. But these will be unnecessary moments that you may not have time to approach. After all, the smell of newly baked baking will indicate the readiness of the delicious treats. Then it’s unlikely that you’ll be able to decorate them.