![]() Keep mixing and it will become even and smooth again. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first-this is normal. ![]() Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools and doubles in volume and forms stiff peaks about 10-12 minutes).When the layers are cool, frost the cake. If the frosting is too thick, add 1-2 tablespoons of milk or cream. Gradually add the confectioners’ sugar, beating until smooth. Bring mixture to 160 degrees F while whisking constantly. Begin by combining the butter and cream cheese in the bowl of an electric mixer. Combine egg whites and sugar in a bowl placed over simmering water.4 sticks unsalted butter, diced and softened.With mixer on low, beat in eggs and yolks, one at a time. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. In a medium bowl, whisk flour, baking powder, baking soda, and salt. ![]() Vanilla Swiss Meringue Buttercream Frosting Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. Preheat the oven to 350F/177C convection (325F/163C conventional) and grease and line three 6 inch pans. And stay tuned, I will showcasing the second vanilla cupcake recipe up for testing on next Monday’s post. Begin by bringing all the ingredients to room temperature. For the vanilla frosting, I used my go-to vanilla buttercream. That way the frosting helps to keep the cupcakes moist. I have a tendency to like my cupcakes just below top of the liner (although you can see the mini cupcakes crept above that).That’s only because I generally like to cover the whole top with frosting, especially if I make them a day in advance. I’m referring to how much you should fill each well. V-a-n-i-l-l-a!Īs a side note, take her advice and bake one cupcake before filling the whole pan and discovering your cupcake are higher than you wanted or not high enough. It tasted like a vanilla cupcake not a corn muffin or yellow cake. In fact her recipe delivered big time! If you haven’t tried her recipe you need to. Along with that she was on her own quest to create the best vanilla cupcake recipe. I chose her recipe first because, I’m partial to her blog – love her and her site. First up for testing was Stephanie’s recipe of Cupcake Project. Next I headed to some of my favorite blogs. Funny thing – every single recipe contained a few review comments stating the end result tasted like a corn muffin. So I started checking around at places like Martha Stewart, Epicurious, Cook’s Illustrated and Food Network. Seriously, in one sentence she managed to ruin my go-to vanilla recipe. The Ultimate Vanilla Cupcake by Cupcake Project
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