Sunday, March 25, 2012

Vanilla {or Funfetti} Cupcakes

It's been a while and I mean a long while since I baked cupcakes. It's not that I didn't have a good cupcake recipe, cause I have lots. It's cause I've been busy baking other yummy treats. I missed baking cupcakes so I'm glad I got in the kitchen today and baked up these Vanilla {or Funfetti} Cupcakes! 

This recipe is originally called Super-Duper Vanilla {or Funfetti} Cupcakes. I cut the name short because I didn't have any vanilla beans. (insert sad face here)

Not only has it been a while since I baked cupcakes but also with rainbow sprinkles. I love sprinkles so I was super excited when I found this recipe on Sweetapolita Blog. I'm in love with her blog and all her yummy creations! So very glad I've made this cupcake recipe!

The vanilla cake batter is really silky smooth and very moist. I added sprinkles in the batter which makes it even extra fun and oh so good. Once I let these cupcakes rest, I just couldn't hold myself back so I had to bite into one. So darn good! (minus the frosting!) Then after making the frosting and adding it to the cupcakes, I added more sprinkles to the tops of these babies. I had to finally have another one, once again. (added frosting and sprinkles!) So, so good! I' am not kidding this cupcake recipe is really delicious! 

This recipe made so many cupcakes that I don't know what to do with! You can cut this recipe in half if you don't wanna bake some many. (like me!) Guess I'll be having them for breakfast tomorrow morning...Let's be real, also for lunch and dinner! lol

Oh yeah! Look at all that goodness!

I didn't have any vanilla beans for the Vanilla Sugar. So I just used granulated sugar without the vanilla beans. They come out just as good but next time I make this I will make it the cake version with the vanilla beans.

In conclusion these Super-Duper Vanilla {or Funfetti} Cupcakes will leave you speechless and coming for more!

Super-Duper Vanilla {or Funfetti} Cupcakes
Yield: 24-28 standard cupcakes or two 8″ or 9″ round cake layers.
*If you are going with the cupcakes, you can always make 1/2 of this recipe, for 12-14 cupcakes.  

1 cup whole milk (237 mL/8 liquid ounces), at room temperature
4 large egg whites (4 ounces/120 grams), at room temperature
1 egg, whole, at room temperature
2 teaspoons (10 mL) pure vanilla extract
1/2 teaspoon (2.5 mL) almond extract
3 cups (12 oz/350 g) cake flour, sifted
1 1/2 cups vanilla sugar (10.5 ounces/300 grams)
1 tablespoon + 1 teaspoon baking powder (19.5 grams)
3/4 teaspoon salt (5 grams)
6 tablespoons (3 ounces/85 grams) unsalted butter, softened but cool, and cut into cubes
6 tablespoons (3 ounces/85 grams) vegetable shortening (I used Crisco)
1/2 cup Rainbow Jimmies or Confetti Quins

Preheat oven to 350°F (180°C). Prepare two standard muffin pans with your favourite baking liners and set aside.

In a medium bowl or measuring cup, combine and stir the egg whites, whole egg, 1/4 cup of milk, vanilla and the almond extract. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the vanilla sugar, together on low speed (I use the “stir” setting on my mixer) for 30 seconds.

Add the butter and shortening, and blend on low speed for about 30 seconds, then add remaining 3/4 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.

Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. If you’re making Funfetti cupcakes, simply fold in the rainbow jimmies or confetti quins, until just combined.

Divide the batter into your prepared pans (I always use this cookie scoop for perfectly even cupcakes), no more than 2/3 full.

Bake until a toothpick comes clean when inserted into the center of the cupcake (about 16-18 minutes). Be so careful to not overbake.

Place hot baking pans on wire racks, then carefully (they’re hot!) remove the cupcakes from the baking pans immediately, to let cool.

Let cool completely before frosting.

Whipped Vanilla Frosting 
Yield: Enough to generously frost 12-14 standard cupcakes.

3 sticks + 2 tablespoons (375 grams/13 ounces) unsalted butter, softened and cut into cubes
3.5 cups (400 grams/14 oz) confectioners’ sugar, sifted
3 tablespoons (45 mL) milk
1 tablespoon (15 mL) pure vanilla extract
a pinch of salt
a medley of sprinkles for decorating

In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4" on my KitchenAid). Butter will become very pale & creamy.

Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.

Best used right away (for ideal spreading consistency). To get frosting super smooth (no air bubbles), use a silicone spatula and in an aggressive side-to-side motion, pushing the frosting back and forth against the sides of the bowl. You will hear a sort of paddling sound. Do this every so often while you use the frosting–it keeps it super smooth.

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