Classic Cupcakes - bakeologie

Prep Time:35

Cook Time:20

Total Time:55

Ingredients

For Vanilla Cupcakes:

141 grams all-purpose flour (1 cup + 2 tablespoons )
1¼ teaspoons baking powder
¼ teaspoon salt
1 large egg egg, at room temperature
15 grams lightly beaten egg white, room temperature (1 tablespoon)
113 grams unsalted butter, room temperature (1/2 cup / 1 stick )
150 grams granulated sugar (3/4 cup )
1 teaspoon pure vanilla extract
160 milliliters whole milk, room temperature (2/3 cup )

For Classic Vanilla Frosting:

300 grams icing sugar, sifted (3 cups )
¼ teaspoon salt
60 milliliters heavy cream (1/4 cup )
1 tablespoon pure vanilla extract
227 grams unsalted butter, room temperature (1 cup / 2 sticks )
food gel color optional

Instructions

Preparation

Preheat oven to 350 F (180 C). Line a cupcake pan with 12 cupcake liners.

Make the Vanilla Cupcakes:

In a medium bowl, mix flour, baking powder, and salt together.
141 grams all-purpose flour, 1¼ teaspoons baking powder, ¼ teaspoon salt
In a bowl of a stand mixer fitted with paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.
113 grams unsalted butter, room temperature, 150 grams granulated sugar
In another small bowl lightly beat the egg, the egg white, and vanilla. Add the egg mixture in 3 additions, stopping in between to scrape the edges of the bowl ,until well combined.
1 large egg egg, at room temperature, 15 grams lightly beaten egg white, room temperature, 1 teaspoon pure vanilla extract
Decrease mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Blend each addition until just combined and stopping to scrape the sides of the bowl when necessary. Scoop the batter into the cupcake liners, filling about two-thirds full.
160 milliliters whole milk, room temperature
Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Rotate the pan front to back halfway through (after 10 minutes) for even baking. Cool the cupcakes in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Remember to frost the cupcakes when they are fully cooled or else the frosting will melt!

Make the Classic Vanilla Frosting

In a medium bowl, combine the icing sugar and salt. In another small bowl, combine the cream and vanilla extract. Set aside.
300 grams icing sugar, sifted, ¼ teaspoon salt, 60 milliliters heavy cream, 1 tablespoon pure vanilla extract
In a bowl of stand mixer fitted with paddle attachment, cream the butter on medium-high speed until light and fluffy, about 3 minutes. Decrease the speed to medium then add the sugar mixture in 3 additions and the cream in 2 additions, beginning and ending with the sugar mixture. Beat until just fully incorporated after each addition, stopping to scrape the sides of the bowl as necessary.
227 grams unsalted butter, room temperature
If you are going to color your frosting using 1 shade only, add 1-3 drops of
gel paste at this stage. If you are using more than 1 shade, see Note 4.
food gel color
Increase the speed to high and beat for another 2 minutes. Blend it long enough to achieve a creamy smooth texture.

Notes

(Note 1) Cupcakes can be stored in an airtight container for up to 3 days.
(Note 2) You will end up with extra icing. Store in an airtight container in the fridge for up to 1 week.
(Note 3) Classic Vanilla Frosting recipe is naturally gluten-free.
(Note 4) If you wish to color your frosting with more than 1 shade, divide the frosting into separate bowls and drop about 1-3 drops of each food gel color. Add more drops to make a deeper or brighter shade. Thoroughly stir the dye so the color mixes in evenly.

Servings: 12 cupcakes

Author: trish