Very Vanilla Cupcakes With Easy Cream Cheese Frosting

"Another simple and delicious recipe from Anna Olsen, pastry chef, cookbook writer, TV host, and owner of Olson Foods + Bakery. These make really beautiful, sweet, vanilla-y cupcakes."
 
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photo by rose6959 photo by rose6959
photo by rose6959
Ready In:
38mins
Ingredients:
14
Yields:
24 cupcakes
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ingredients

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directions

  • Very Vanilla Cupcakes:. Preheat oven to 350 °F and line mini muffin tins with paper liners.
  • Sift flours, baking powder and salt and set aside. Whisk milk, oil and vanilla bean paste together and set aside.
  • Whip egg whites with 6 tbsp of sugar until they hold a soft peak when beaters are lifted. In a separate bowl, whip egg yolks with remaining 6 tbsp of sugar until doubled in volume and a pale, butter colour. Fold whipped whites into yolk mixture. Fold flour into whipped eggs in two additions. Stir a spoonful of batter into milk mixture then add all back to batter, folding quickly to incorporate.
  • Pipe or spoon batter into prepared muffin cups, 3/4-full. Bake for 13 to 15 minutes, until cupcake springs back when touched. Let cool.
  • Easy Icing:. Beat cream cheese and butter until fluffy and smooth. On low speed, add icing sugar, 1 cup at a time, until blended. Beat in vanilla bean paste and add milk, 1 tbsp at a time until desired consistency is achieved. Ice cupcakes as desired.

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Reviews

  1. I absolutely love this recipe!<br/>The cake is fluffy and very delicate.<br/>I actually had to let them bake for a couple more minutes!<br/>But I really love it!<br/>The frosting is perfect for the Holidays!<br/>It's not heavy and buttery!
     
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