Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
Special equipment needed:
- Cupcake pan
- Cupcake liners
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a cupcake pan with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, using an electric mixer, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Beat in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, until everything is well combined.
7. Fill each cupcake liner about 2/3 full with the batter.
8. Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
9. Remove from the oven and let the cupcakes cool in the pan for 5 minutes.
10. Transfer the cupcakes to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12 cupcakes
Nutritional information:
Calories per serving: 210
Fat: 9g
Carbohydrates: 30g
Protein: 3g
Sugar: 20g
Sodium: 90mg
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe.
- You can use almond milk or soy milk instead of whole milk for a dairy-free option.
Variations:
- Add 1/2 cup of chocolate chips to the batter for chocolate chip vanilla cupcakes.
- Add 1/2 cup of sprinkles to the batter for funfetti cupcakes.
- Add 1/2 cup of shredded coconut to the batter for coconut vanilla cupcakes.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Do not overmix the batter, as this can result in tough cupcakes.
- Use an ice cream scoop to evenly distribute the batter into the cupcake liners.
- Let the cupcakes cool completely before frosting.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cupcakes for 10-15 seconds to warm them up before serving.
Presentation ideas:
Frost the cupcakes with vanilla buttercream frosting and top with a cherry or a sprinkle of cinnamon.
Garnishes:
Top the cupcakes with whipped cream, fresh fruit, or chocolate shavings.
Pairings:
Serve the cupcakes with a glass of milk or a cup of coffee.
Suggested side dishes:
Serve the cupcakes with fresh fruit or a side salad.
Troubleshooting advice:
- If the cupcakes are too dry, try reducing the baking time or adding more milk to the batter.
- If the cupcakes are too moist, try reducing the amount of milk in the batter or increasing the baking time.
Food safety advice:
- Make sure to wash your hands and all utensils before starting.
- Use pasteurized eggs to avoid the risk of salmonella.
Food history:
Vanilla cupcakes have been a classic dessert for many years, with their simple yet delicious flavor.
Flavor profiles:
Vanilla cupcakes are sweet and buttery with a hint of vanilla.
Serving suggestions:
Serve the cupcakes on a platter or on individual dessert plates.
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