Vanilla cupcakes are American treats covered with a delicious cream that can be butter, cream cheese, or, as in this case, simple whipped cream.
Very beautiful to look at and delicious to eat, I made them for the first time many years ago in a course I attended on American pastry.
Making them is very simple, they are guaranteed to succeed and bake in just 20 minutes. They are ideal for a snack or a birthday buffet, the kids will love them!
You can prepare the cupcakes by hand or with an electric mixer; I made them with the help of my inseparable Ken. If you want to know the other recipes where I used it, here they are:
Recipes with Kenwood Cooking Chef
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Also read:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: American
Ingredients for 12 cupcakes
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 6 tbsps butter (at room temperature)
- 2/3 cup milk
- 1 egg (large)
- 2 tsps vanilla extract
- Half packet baking powder
- 1 pinch salt
- 1/2 cup heavy cream
Recommended Tools
- Baking Cups
- Muffin Pans
- Kitchen Mixer Kenwood Cooking Chef XL
How to Prepare Vanilla Cupcakes
In a bowl, sift the flour, baking powder, and salt, and set aside.
In another bowl, beat the butter and sugar with the beaters until you get a fluffy cream, then add the vanilla extract and eggs, one at a time, mixing well after each addition.
Add a third of the flour mixture, about half of the milk, and beat well. Continue adding the ingredients by alternating them.
Line a muffin pan with paper baking cups and fill them with the mixture to 3/4 height, otherwise if they are too full the dough will rise and overflow.
Bake in a preheated oven at 350°F in a static oven for 20 minutes.
Once cooled, decorate the cupcakes with whipped cream just before serving them.
Put the flour, baking powder, and salt in a bowl and set aside.
Attach the wire whisk to the Kenwood Cooking Chef and put the eggs with the sugar in the bowl, work for 1 minute / speed 3.
Add the vanilla extract and the eggs, whisking for an additional 30 seconds / speed 3.
Add half of the flour mixture, about half of the milk, and whisk for 15 seconds / speed 1.
Add the rest of the milk and flour and continue for 30 seconds / speed 2 to obtain a homogeneous mixture.
Line a muffin pan with paper baking cups and fill them with the mixture to 3/4 height, otherwise if they are too full the dough will rise and overflow.
Bake in a preheated oven at 350°F in a static oven for 20 minutes.
Once cooled, decorate the cupcakes with whipped cream and serve immediately.
