Very Vanilla Cupcakes With Easy Cream Cheese Frosting Recipe #340009
Another simple and delicious recipe from Anna Olsen, pastry chef, cookbook writer, TV host, and owner of Olson Foods + Bakery. These make really beautiful, sweet, vanilla-y cupcakes.
by blucoat
38 min | 25 min prep
24 cupcakes
Very Vanilla Cupcakes
- 1/2 cup cake-and-pastry flour
- 6 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 dash fine salt
- 3 tablespoons 2% low-fat milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla bean paste
- 4 extra large eggs, whites and yolks separated
- 12 tablespoons sugar
Easy Icing
- 4 ounces cream cheese, at room temperature
- 1/2 cup unsalted butter, room temperature
- 3 cups icing sugar, sifted
- 1 teaspoon vanilla bean paste
- 1-2 tablespoon milk
- Very Vanilla Cupcakes:. Preheat oven to 350 °F and line mini muffin tins with paper liners.
- Sift flours, baking powder and salt and set aside. Whisk milk, oil and vanilla bean paste together and set aside.
- Whip egg whites with 6 tbsp of sugar until they hold a soft peak when beaters are lifted. In a separate bowl, whip egg yolks with remaining 6 tbsp of sugar until doubled in volume and a pale, butter colour. Fold whipped whites into yolk mixture. Fold flour into whipped eggs in two additions. Stir a spoonful of batter into milk mixture then add all back to batter, folding quickly to incorporate.
- Pipe or spoon batter into prepared muffin cups, 3/4-full. Bake for 13 to 15 minutes, until cupcake springs back when touched. Let cool.
- Easy Icing:. Beat cream cheese and butter until fluffy and smooth. On low speed, add icing sugar, 1 cup at a time, until blended. Beat in vanilla bean paste and add milk, 1 tbsp at a time until desired consistency is achieved. Ice cupcakes as desired.
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5 stars