8
RECIPES
VANILLA CUPCAKES
INGREDIENTS:
• 1 ½ cups (375 ml) all-purpose flour, sifted
• 1 ½ tsp (7.5 ml) baking powder
• ½ tsp (2.5 ml) salt
• ½ cup (125 ml) unsalted butter, softened
• 1 cup (250 ml) powdered sugar
• 2 eggs at room temperature
• 3/4 cup (175 ml) milk
• 2 tsp (10 ml) vanilla extract
Vanilla frosting:
• ½ cup (125 ml) unsalted butter, softened
• 4 cups (1 L) powdered sugar, sifted
• ¼ cup (60 ml) 35% whipping cream (approx.)
• 2 tsp vanilla extract
• 1 pinch of salt
DIRECTIONS:
1. Whisk together flour, baking powder and salt. Set aside.
2. In a bowl, with an electric mixer, beat butter with sugar until light and fluffy. Beat in eggs, one
at a time, incorporating each well before adding the next. Stir in vanilla.
3. With mixer on low speed, add flour mixture in 3 parts alternating with milk in 2 parts,
beginning and ending with flour mixture, scraping bowl as needed between additions.
4. Spoon batter into cupcake pans and fill to within 3 mm (0.25”) of pan rim. Do not overfill.
5. Close the electric cupcake maker and start baking. When the steam has stopped escaping, it is
an indication that the cupcakes are done. You can bake longer to achieve desired color or until
a toothpick inserted into the cupcakes comes out clean.
6. Remove cupcakes from molds and allow to cool completely before frosting.
Vanilla frosting:
1. Beat butter until light and fluffy. With mixer on low speed, beat powdered sugar, cream,
vanilla and salt until smooth.
2. Add up to 2 tbsp (30 ml) more cream, if necessary. Increase to high speed and beat for 1 to 2
minutes or until light and fluffy.
3. Pour frosting into a pastry bag fitted with a rounded tip. Press to decorate cupcakes. If not,
spoon frosting into a resealable bag and cut off one corner. Press to decorate cupcakes, or
spoon frosting directly onto cupcakes.
