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recipes | vanilla cupcake recipes

How To Make Vanilla Cupcakes
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15 Cupcakes


Ingredients:


Plain flour – 1 cup
Eggs – 2 pieces
Vanilla extract – 1 tablespoon
Coarse-grained sugar – 1 tablespoon
Baking Powder – 1 tablespoon
Butter – 60 grams
Yogurt – 1/3 cup
Vegetable oil – 1 cup
Baking soda – 1 teaspoon
Salt – 1 teaspoon
Milk – 2/3 cup
Method:
In a large mixing bowl, whisk the butter and sugar lightly and vigorously until creamy.


Add one egg at a time, whisking well after each one.


Stir in yogurt, oil and vanilla juice.


In a separate bowl, combine flour, baking powder, baking soda, carbonate, and salt.


Now slowly add the dry mixture.


Stir in the milk, mixing until the dough is uniform and smooth.


Fill the baking cup about 2/3 full and bake in preheated oven at 180 ° C, gas mark 4 for 12-14 minutes.


Or until the toothpick is inserted into the center and not cleaned.


Remove from oven, transfer cupcakes to cooling rack, and allow to cool to room temperature before frosting or serving.


Vanilla Butter Cream Frosting Ingredients:
Icing Sugar – 2 cups
Butter – 1 cup / 200 grams
Vanilla extract – 1 tablespoon
Make frosting.
Mix the sugar and butter on low speed until well blended and then increase the speed to medium and beat for another 3-4 minutes.
Blend in vanilla and keep beating at medium speed until light, sharp and smooth.
Now ice the cupcakes and serve.

How to make pancakes

1½ Cup / 190g Flour – Simple flour of all kinds is best for this, do not use self-growing flour.

4 tablespoons baking powder – please make sure you are using baking powder and not baking soda! Baking powder is what gives these pancakes their light and sharp texture!

½ A teaspoon of salt – If you are using salted butter, do not add salt.

3 tablespoons sugar – this is completely optional, not an ingredient I would normally use.
I like to sweeten my pancakes with syrup instead but many people like to sweeten their pancakes.

1 egg – the egg pancake combines the ingredients together, you can use an egg substitute here if you wish.

1¼ cup / 310 ml milk – I use whole milk for this recipe but most varieties can be used including soy, almonds etc.

4 tablespoons / 60g melted butter + more for cooking – butter can be substituted for pancake batter and oil or margarine for baking pan.

  • Tea Vanilla Essence – Use good quality vanilla essence, extract or paste.

How to make the best fluffy pancakes

If you are using it, measure the flour, salt and sugar and add it to a medium sized mixing bowl.

Add 4 tablespoons of baking powder.
Yes you need 4 tablespoons and you won’t be able to taste it in pancakes!

Baking powder has no flavor so be sure not to mix it with baking soda which is very bitter
If there is no acid in the flour to counteract this.

Using a wooden spoon, mix the dry ingredients together and place the bowl on the side.

Start adding the wet ingredients to a small bowl. Start with the egg and break it into the bowl.

Then add milk.
Any type can be used here but I recommend whole milk.

And finally add melted butter, or you can replace it with oil or margarine if you like.

Mix the wet ingredients with a fork until combined.

Pour the wet ingredients into the bowl with the dry. Add a wooden spoon or lightly pancake butter until you see a dry dough.

Make sure not to mix too much here, it is normal to have a small lump of pancake batter.

In a cast iron skeleton or medium frying pan, heat a small amount of butter over medium heat.

Cast iron is my favorite pan to use for pancakes, its base is heavy so it really keeps the heat even!

Measure about 1/3 cup pancake butter and put it in the pan.

You can make the pancakes smaller or larger by using more or less butter per pancake.

When bubbles appear on top of the pancakes (about 3-4 minutes), turn over and cook on the other side for another 3 minutes.

Turn your heat up or down depending on the color of the pancake.

It should be light golden brown like the picture below.

The first pancake is usually a test!

Delicious pancake flavors

Blueberry Pancakes – Add 1 cup fresh or frozen blueberries to the dried ingredients.

Chocolate Chip Pancakes – Add 1/2 cup chocolate chips to dry ingredients.

Lemon Pancakes – Add 2 tablespoons lemon zest to wet grapes.
OK, enjoy and pray

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