![]() By 18 min through they had exploded and had to be cooked an additional 10 min for a tooth pick to come out clean! Now I didn't think I over filled the cups, but maybe I did. I filled two trays of cupcakes and put both in to the oven (maybe my first mistake?) and turned them once halfway through as instructed. The batter looked beautiful, tasted great too, I was very excited to bake it and see how they came out. First off, I want to add that I followed the directions as stated with just one table spoon baking powder (double acting). Maybe you can help me out and tell me where I went wrong. Hi, I tried these cupcakes for the first time last night and encountered a few problems. If necessary, gradually add remaining 2 cups sugar to reach desired consistency. With mixer on low speed, add 6 cups sugar, milk, and vanilla mix until light and fluffy. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. Serve at room temperature.Ĭolored sprinkles, for decorating (optional)ġ cup (2 sticks) unsalted butter, room temperatureġ. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Transfer to a wire rack to cool completely. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.Ĥ. Divide batter evenly among liners, filling about two-thirds full. ![]() With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition beat until ingredients are incorporated but do not overbeat.ģ. ![]() In a large glass measuring cup, whisk together eggs, milk, and vanilla. Add butter, mixing until just coated with flour.Ģ. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt mix on low speed until combined. Line cupcake pans with paper liners set aside. This one is the winner, hands down.no question.and that includes his Vanilla Buttercream Frosting.ġ cup (2 sticks) unsalted butter, cut into 1-inch cubesġ. I gotta tell you.this has got to be THE best vanilla cupcake recipe ever! Before this one I always tagged Magnolia as my favorite vanilla cupcake. What took me so long to get on the stick? Fear, I think.but after this I'm pushing that hand mixer to the back of the drawer! But, whoa baby, when I saw how it worked this recipe.I'm a convert to the BIG KA from now on! It worked the batter like a dream. The recipe called for using the BIG Kitchen Aid which I never use.I prefer my Kitchen Aid hand mixer. Billy Reece, owner of Billy's Bakery, NYC, was on Martha on May 10th and shared his "Vanilla Vanila Cupcake" recipe.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |