Bakery Shop Vanilla Cupcakes
Recipe: #394
October 10, 2011
Categories: Desserts, Cupcakes, Baby Shower, Birthday, Brunch, July 4th, Mothers Day, Potluck Wedding, Oven Bake, Vegetarian, Flour, more
"These are bakery quality cupcakes and in order to achieve those results make certain that the butter and shortening are very soft but not melted, eggs at room temperature and warm the light cream or milk just enough to take the chill off, the directions differ slightly from the regular mixing method for this the sugars are added in after the eggs This recipe yields a large amount of cupcakes but they freeze well"
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (65.1 g)
- Calories 232
- Total Fat - 10.2 g
- Saturated Fat - 5.1 g
- Cholesterol - 53.7 mg
- Sodium - 138.2 mg
- Total Carbohydrate - 32.5 g
- Dietary Fiber - 0.4 g
- Sugars - 21 g
- Protein - 3 g
- Calcium - 62.3 mg
- Iron - 0.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Set oven rack to second-lowest position)
Step 3
Line 24 muffin pans with paper cupcake liners.
Step 4
In a large bowl using an electric mixer at medium speed cream butter and shortening until fluffy.
Step 5
Add in the eggs one at a time and the extracts and beat about 3-4 minutes on high speed (the mixture will seem to be a bit lumpy but will smooth out when you add in the sugar).
Step 6
Add in both sugars and beat another 3 minutes (scraping down the sides of the bowl occasionally) or until sugar is completely blended (no sugar granules should remain).
Step 7
In a bowl sift flour, salt and baking powder.
Step 8
Blend into the creamed ingredients along with the light cream or warm milk beating on low speed until smooth (about 3 minutes).
Step 9
Fill the prepared pans about two-thirds full.
Step 10
Bake for about 12-15 minutes or until the cupcakes test done.
Tips
No special items needed.
1 Reviews
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