It’s serving for one person. It’s very small and baked in small tin cups. Try this Vanilla cupcake recipe in your home and enjoy with your lovings.
Who Invented Vanilla?
In (1829-9 August 1880) Edmond Albius became an important figure in the cultivation of vanilla. He was born into slavery. 1n the 12 age he invented a technique for pollinating vanilla orchid.
Vanilla Cupcake Recipe
Ingredients:
There are two steps of vanilla cupcake ingredients
Directions:
Heat the oven to 350 degrees F. Take a muffin cups with paper liners.
In a bowl whisk the flour, baking powder, and salt.
In a stand mixer beat the butter and sugar on medium-high speed until fluffy; max about 4 minutes. Beat the eggs one at a time scraping down the bowl you needed. Beat in the vanilla. Low mixer speed. Then beat in half of the flour, add all milk. Then also add remaining flour mixture until mix well everything.
Fill each cup with batter using a measuring cup. Add toothpick inserted in the center of the cakes.
Bake 18 to 20 minutes. Turn off the oven and transfer the pan to a rack and cool it for 5 minutes. Then remove the cakes one by one and cool it completely.
Add frosting on the top of the cake.
Egg whites, sugar and salt mix in a heatproof bowl. Set it over a saucepan of simmering water until the mixture warm and dissolve the sugar. Remove the bowl and cool slightly.
Beat the egg in a mixer on medium-high speed, until stiff peaks from 12 to 15 minutes.
Then beat the butter a few pieces at a time and become smooth.
Nutrition Facts:
Serving Size 1 cupcake 99g
Servings 1
- Amount Per Serving
- Calories 380Calories from Fat 180
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 12g60%
- Cholesterol 105mg35%
- Sodium 200mg9%
- Total Carbohydrate 47g16%
- Dietary Fiber 0g
- Protein 3g6%
- Vitamin A 16%
- Vitamin C 0%
- Calcium 8%
- Iron 8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note: calories may be changed in your choice.
Ingredients
Directions
Heat the oven to 350 degrees F. Take a muffin cups with paper liners.
In a bowl whisk the flour, baking powder, and salt.
In a stand mixer beat the butter and sugar on medium-high speed until fluffy; max about 4 minutes. Beat the eggs one at a time scraping down the bowl you needed. Beat in the vanilla. Low mixer speed. Then beat in half of the flour, add all milk. Then also add remaining flour mixture until mix well everything.
Fill each cup with batter using a measuring cup. Add toothpick inserted in the center of the cakes.
Bake 18 to 20 minutes. Turn off the oven and transfer the pan to a rack and cool it for 5 minutes. Then remove the cakes one by one and cool it completely.
Add frosting on the top of the cake.
Egg whites, sugar and salt mix in a heatproof bowl. Set it over a saucepan of simmering water until the mixture warm and dissolve the sugar. Remove the bowl and cool slightly.
Beat the egg in a mixer on medium-high speed, until stiff peaks from 12 to 15 minutes.
Then beat the butter a few pieces at a time and become smooth.