BAKES - CUP CAKES

Best Vanilla Cupcakes Ever (With Egg)

For this week’s Fondbite Bake Along #30, Subhashini’s choice was these Best Vanilla Cupcakes Ever. Every week Subhashini gives the members a recipe to try out with various options for flavours. For this week, this recipe for vanilla cupcake is from Divya’s blog. I usually use my eggless vanilla cake recipe for my cupcakes too. This recipe uses eggs. And as I needed a good recipe for vanilla cupcakes with eggs, I tried the recipe exactly. They turned out so soft and moist. The recipe yields regular sized 18 cupcakes. I gave one of an unfrosted cupcake to hubby and he was quite happy with the result. As I don’t taste it because of the eggs, I have to rely on hubby’s reaction. they surely look so nice..

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For the frosting I used white chocolate buttercream. I read in a book that combining butter cream and chocolate ganache will give a nice delicious chocolate butter cream. I made white chocolate ganache two days before. The ganache was slightly thinner and I couldn’t use it to frost a cake. It can only be used as glaze. I also had buttercream from a previous project. So I just added 1/4 cup of ganache to 1 cup of buttercream and the final butter cream was extremely delicious. Usually butter cream tastes only of butter and sugar but this had the flavour of white chocolate and was so creamy. I just used a spatula to spread the butter cream on cupcakes and sprinkled with some edible silver beads. Vanilla Cupcake7

Recipe Source : Divya

Makes 18 Cupcakes

Ingredients:

Butter-1/2 cup

Caster Sugar-1 1/4 cups

Egg-2

Vanilla Essence-2 tsp

Flour/ Maida-2 cups

Baking Powder-2 tsp

Salt-1/2 tsp

Milk-1 cup

Frosting of Your Choice

Edible Beads For Decoration

 

Procedure:

1. Preheat oven to 175C.

2. In a bowl cream together butter, vanilla and sugar.

3. In another bowl sift together flour, baking powder and salt.

4. Add one egg at a time to the butter mixture and beat until creamy.

5. Now add 1/3 of the flour and mix with a spatula.

6. Add 1/2 the milk and fold.

7. Repeat it again and finish it off with the remaining flour.

8. Line a muffin tray with cupcake liners and fill each liner to 2/3rd with the batter. Use an icecream scoop to make it easier.

9. Bake for 17-20 minutes or until a tooth pick comes out clean.

10. Allow it to cool down completely.

11. Frost the cupcakes with the frosting of your choice.

12. Decorate it with edible beads and serve.

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Cream together butter, sugar and vanilla.

 

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Add one egg at a time.

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Beat until creamy.

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Add Flour and milk alternately and fold it with a spatula.

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Fill cupcake liners to 2/3rd.

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Remove from oven once done. Cool on wire rack.


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They are so soft and didn’t stick much to the liner.

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The texture was awesome.

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Frost the cupcakes with frosting and decorate with silver beads.

I love painting, dress designing and of course cooking. This blog which started as an online cookery book has given me a great insight into baking and has transformed me into a home baker who is now thriving to learn a lot about cakes and decorating techniques. This blog has thousands of tried and tasted vegetarian recipes around the world and eggless bakes.

5 Comments on “Best Vanilla Cupcakes Ever (With Egg)

  1. It looks so soft and yummy.I love that texture.i always fascinating about your bakes with or without eggs..Whenever i bake anything with egg, the resultant dishes have lot of eggy smell.. i dont know how to avoid it. so most of the time, it goes to dust bin.any suggestions to avoid eggy smell.

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