Monday, November 13, 2006

Vanilla Cupcakes

vanillacupcake nutellafrosting2


A little announcement...

We're doing some home improvement so I won't be baking (or posting) for the next week. In the meantime, I'll leave you with my miniature vanilla cupcakes with Nutella frosting.

~.~

Every baker needs versatile recipes that can be adapted and used in a pinch. When it comes to cupcakes, I like using the same base cupcake recipe from the triple ginger cupcakes I posted last month. I simply omitted the ginger, spices and lemon and increased my vanilla extract. I frosted these with an American style vanilla buttercream with a tiny bit of Nutella mixed in. (I apologize for not posting a recipe for the frosting, but I don't have the exact amounts I used. I sort of threw it together until I liked the flavor and consistency.)

Vanilla Cupcakes

4 ounces (1 cup + 3 tbsp) sifted cake flour
1/4 tsp salt
1/4 tsp baking soda
1/8 tsp baking powder
6 tbsp (3 ounces) unsalted butter, softened at room temp.
2/3 cup granulated sugar
1 1/2 tsp vanilla extract
1 large egg
1/2 cup sour cream

Preheat oven to 350F. Line 30 wells of a miniature cupcake pan with paper cupcake liners.

Sift together cake flour, salt, baking soda and baking powder. Set aside dry ingredients.

In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add vanilla extract and beat for 1 minute. Scrape down the sides of the bowl. Add the egg and beat until smooth, about 1 minute.

Using a rubber spatula, fold in one-third of the flour mixture. Fold in half of the sour cream. Repeat ending with the last third of the flour mixture.

Fill the prepared wells of the mini muffin pan approximately three-quarters full. Bake until light golden brown and cupcake springs back when lightly pressed, about 16-20 minutes. Cool in pan for 5 minutes then transfer to cooling rack. Allow cupcakes to cool completely before topping with your favorite frosting.

14 comments:

Anonymous said...

Good luck with the home improvement. I am not much of a cupcake baker and I am really happy you posted a base recipe that I can play with.
Made your lemon bars the other weekend and they were a hit. Thank you!

Brilynn said...

Well at least you left us with some adorable cupcakes!

clarice said...

What a brillant idea to put nutella in the frosting. Love it !! By the way I mentioned your lemon bars in my menue of the week. I hope that is okay. Clarice

Ashley said...

Those are really cute. I'll miss your lack of blogging. Good luck with the improvements.

peabody said...

Good luck and here is to a smooth home improvement week.

noƩmie said...

Leaving your blog with this image is a good idea...the cupcakes look delicious and I particularly love the Nutella frosting. Good luck for your home improvement and come soon!

Ivonne said...

They're beautiful! Good luck with the home improvements, Mary!

Tanna said...

Nutella! Nutella smooths taste and texture, yummy. Here's to the improvements going so smoothly.

Ellie said...

What a delicious note to leave us on! Hope the home improvements go well :)

SyL said...

dear mary,
i would like to try the vanilla cupcakes recipe, but sour cream is hard to find in my tiny city of mandalay in myanmar. any other things would you recommend ? thank you.

Mary said...

SyL - You could try a creamy yogurt or creme fraiche in place of the sour cream. Good luck!

Baking Maniac said...

Mary,

Everything that you make always looks so fabulous!

I just had some questions regarding this recipe. Would this work just as well as a standard size cupcake? If so, what would the yield be, and what changes should I make to the baking time and temperature?

Thank you!

Baking Maniac

Mary said...

Baking Maniac - For the standard size(3.5-4 fl oz capacity) cupcake wells, I would bake at the same temp (350F) for 22-25 minutes. I'm not sure what the yield would be, but my best guess is around 12-15 cupcakes.

ankrish said...

wow that looks great