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For the Vanilla Cupcakes: Use two 12-cup muffin pans, baking those on the lower shelf of the oven for a few extra minutes if necessary. If making larger quantities, mix and bake them in separate ...
Whole-wheat pastry flour (or more all-purpose flour - see recipe notes) Large egg. Egg white. Melted butter. Orange juice. Applesauce. Sugar. Vanilla extract. Baking powder. Salt. Orange zest ...
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Cupcakes may be topped with frosting or other cake decorations. Elaborately decorated cupcakes may be made for special occasions. They may be filled with frosting, fruit, or pastry cream. For bakers making a small number of filled cupcakes, this is usually accomplished by using a spoon or knife to scoop a small hole in the top of the cupcake.
Add the eggs and 1 teaspoon vanilla extract and beat for 2 minutes. Pour the batter into the muffin-pan cups. Bake for 15 minutes or until a toothpick inserted into a cupcake comes out clean. Let the cupcakes cool in the pan on a wire rack for 10 minutes. Remove the cupcakes from the pan and let cool completely on a wire rack.
Taste and add more salt or vanilla (if desired). Let cool completely before frosting with Maple Cream Cheese Frosting. Place a large pinch of toasted coconut on top for garnish. Recipe courtesy of The Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet by Kir Jensen/Chronicle Books, 2012.
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Want to make Vanilla 'Bat' Halloween Cupcakes? Learn the ingredients and steps to follow to properly make the the best Vanilla 'Bat' Halloween Cupcakes? recipe for your family and friends.
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