Posts tagged vanilla.

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Happy Sweet Tooth Sunday! Having a healthy diet doesn’t mean that you can’t have a yummy treat that’s not low-fat or sugarless. Now and then when I want something sweet, I love the simplicity and lightness of a fluffy little vanilla cupcake with whipped cream. You can add different flavorings to both the cake and the frosting to suit your tastes. For my vegan and gluten-free friends, my aunt passes this recipe and blog along with high praises. She has Celiac disease, so she’s completely gluten-free and makes these cupcakes all the time, they’re so yummy! Vanilla Cupcakes (makes 12) 6oz oz self rising flour  1 1/2 tsp baking soda 6 oz superfine sugar 6 oz unsalted butter, softened 3 large eggs 1 1/2 tsp vanilla extract 1-2 drops lemon juice 1/4 tsp salt 4 tbsp milk Whipped cream frosting 1 cup heavy cream 1 tbsp vanilla extract 2 tbsp confectioners sugar OR superfine sugar Preheat the oven to 350 degrees. In a bowl, mix together the dry ingredients, and set aside. Line tin with paper liners In a big bowl, cream the butter until smooth, then add sugar and cream again until fluffy and smooth. Beat in the eggs one at a time, waiting until each is thoroughly incorporated before adding the next. Stir in the vanilla and lemon juice. Add the milk and dry ingredients, alternating 1/4 of the dry ingredients and 1 tbsp milk until everything is thoroughly combined. Divide mixture evenly between the liners, and bake for 15-20 minutes, until golden and top springs to touch. Let cool inside the tin for 5 minutes, then move to cooling rack for at least an hour. Combine the cream, milk, and vanilla for the frosting in a bowl, cover, and let sit in the fridge along with the beaters/whisk for at least 45 minutes. The bowl, cream, and tools must all be cold. Whip the mixture with the cold beaters on high until mixture doubles in volume and forms soft, stable peaks.  Snip off the bottom corner of a freezer bag to make a small opening, load with cream, and seal. Gently squeeze to frost fully cooled cupcakes; if they are warm at all the whipped cream will melt! Alternatively, you can make a buttercream frosting, or use store bought frosting. Enjoy!

Happy Sweet Tooth Sunday!

Having a healthy diet doesn’t mean that you can’t have a yummy treat that’s not low-fat or sugarless. Now and then when I want something sweet, I love the simplicity and lightness of a fluffy little vanilla cupcake with whipped cream. You can add different flavorings to both the cake and the frosting to suit your tastes.

For my vegan and gluten-free friends, my aunt passes this recipe and blog along with high praises. She has Celiac disease, so she’s completely gluten-free and makes these cupcakes all the time, they’re so yummy!

Vanilla Cupcakes (makes 12)

  • 6oz oz self rising flour 
  • 1 1/2 tsp baking soda
  • 6 oz superfine sugar
  • 6 oz unsalted butter, softened
  • 3 large eggs
  • 1 1/2 tsp vanilla extract
  • 1-2 drops lemon juice
  • 1/4 tsp salt
  • 4 tbsp milk

Whipped cream frosting

  • 1 cup heavy cream
  • 1 tbsp vanilla extract
  • 2 tbsp confectioners sugar OR superfine sugar

Preheat the oven to 350 degrees.

In a bowl, mix together the dry ingredients, and set aside. Line tin with paper liners

In a big bowl, cream the butter until smooth, then add sugar and cream again until fluffy and smooth. Beat in the eggs one at a time, waiting until each is thoroughly incorporated before adding the next. Stir in the vanilla and lemon juice.

Add the milk and dry ingredients, alternating 1/4 of the dry ingredients and 1 tbsp milk until everything is thoroughly combined. Divide mixture evenly between the liners, and bake for 15-20 minutes, until golden and top springs to touch. Let cool inside the tin for 5 minutes, then move to cooling rack for at least an hour.

Combine the cream, milk, and vanilla for the frosting in a bowl, cover, and let sit in the fridge along with the beaters/whisk for at least 45 minutes. The bowl, cream, and tools must all be cold. Whip the mixture with the cold beaters on high until mixture doubles in volume and forms soft, stable peaks. 

Snip off the bottom corner of a freezer bag to make a small opening, load with cream, and seal. Gently squeeze to frost fully cooled cupcakes; if they are warm at all the whipped cream will melt! Alternatively, you can make a buttercream frosting, or use store bought frosting.

Enjoy!

#food  #recipe  #cupcakes  #vanilla  #dessert  #gluten free  #vegan  
1 year ago on October 30, 2011 at 06:52pm
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