Don’t forget to go through the baking tips first, CHECK IT NOW!
This is the classic vanilla cupcake for those of you who are cupcake fans, and love the traditional delicious flavors that continue to please us all those years. It really makes a difference when you use good quality vanilla extract..the smell just takes over the kitchen. I use egg whites making these cupcakes very light and moist. You can always add other flavors to these cupcakes through the mixture itself or the frosting.
Prep time: 30 mins – Cook time: 20 mins – Decorating time: 15-20 mins
Ingredients:
Cupcakes:
- 1 2/3 cups flour
- 1 cup sugar
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, melted
- 3 egg whites
- 1 tbsp vanilla
- 1/2 cup sour cream, room temperature (you can substitute with yogurt)
- 1/2 cup warm milk
- Crushed peanuts (optional)
Equipment:
| 12 hole muffin pan |
| Cupcake paper cups |
| 2 large bowls |
| Electric mixer |
| Piping bag |
| Scale |
See recipe for vanilla buttercream icing HERE.
How to…..
Preheat oven to 350 degrees F/176 degrees C. Place cupcake papers in a muffin pan.
Cupcakes
Sift the flour, sugar, salt, baking soda and baking powder into a large bowl. In another bowl, whisk together the wet ingredients until combined. Add the wet ingredients to the dry ingredients and mix until well combined.
Then pour into the cupcake papers, filling each paper with about a little more than ½ way up.
Bake for about 20 minutes or until a toothpick comes out dry.
Put the icing in a piping bag and pipe onto each cupcake. Alternatively, using a palette knife ice the cupcakes. Sprinkle with crushed peanuts to decorate.