Now that I've tried it, I may never go back to extract again. Rodelle Vanilla Paste is my newest favorite item to bake and cook with and that's why I use it in my vanilla cupcakes. I use vanilla bean paste these days, but you can easily use Rodell's vanilla extract. Here's an old photo that I took of these gluten-free cupcakes. You will fall in love with these cupcakes. I really want you guys to see how lovely they are and be excited about how amazing they taste. I've been making these gluten-free cupcakes for years and this is the third time I have redone the photos. Or for best accuracy I recommend weighing your ingredients.These are seriously the most incredible, better-than-bakery style Gluten-Free Vanilla Cupcakes! They've been shared thousands of times and people come back weekly to tell me how amazing they are. You can read my post here on how to measure your flour correctly. If measuring by volume, then make sure to spoon and level the flour in. Make sure that your oven is heated correctly so these bake properly. You can read more here about Baking Powder vs. And don’t mix it up with baking soda, they don’t react the same. To check the freshness, add a teaspoon of baking powder to some hot water. Because this recipe uses melted butter there is no creaming step to incorporate air, so you need to make sure the baking powder is fresh so your cupcakes rise properly. Double check that your baking powder is still fresh.Read this post for 6 reasons why your cupcakes sink in the middle. Overfilled cupcakes can result in the cupcakes sinking after you baking them. Do not overfill your cupcake liners when scooping the batter.Room temperature eggs will be more easily incorporated and not seize up the melted butter. Place your eggs in a bowl of warm water for 10 minutes before using them in your recipe. Make sure your large eggs are room temperature.For decorating help, check out 6 Cupcake decorating supplies you need to decorate like a pro. Ermine (boiled milk) icing for a change.Īnd then of course it’s time to decorate them.It’s super easy to make with just 4 ingredients. I topped this cupcake with my favorite vanilla buttercream.Pick your favorite frosting! Whatever your heart desires: Once baked and cooled, it’s time to make your buttercream and frost! Frosting Options: That’s it! Then scoop the batter into your prepared cupcake pans and bake. Wet Ingredients – Unsalted butter, granulated sugar, eggs (2 whole eggs + 1 egg white), milk, and vanilla.įirst start whisking together your dry ingredients- your flour (be sure to measure your flour correctly!), baking powder and salt.Dry Ingredients – All purpose flour, baking powder and salt.You can make these up to 2 days in advance and store them covered at room temperature. Can Make These Ahead Of Time – I love making my cupcakes ahead of time, especially when making them for a special occasion.Perfect Vehicle For Any Kind Of Frosting – I topped these with my Vanilla Buttercream Frosting, but you could really top these with any kind of frosting! Try my EASY Chocolate Buttercream Frosting, Cake Batter Buttercream Frosting, or Strawberry Buttercream Frosting!.Typically, cupcakes use softened butter that needs to be creamed but I used melted butter so these come together easily! So these are quick cupcakes you mix up easily! No mixer required! – You only need two mixing bowls and a whisk.This is your basic cupcake recipe that I think every baker should have in their backpocket! Why This Is The Best Cupcake Recipe Ever (don’t worry I don’t have kids, I’m not heartless).īut listen, sometimes my dessert just needs to come together fast. It’s the first thing I grab if there’s a fire. Listen I’m all for creaming butter and sugar together. With melted butter and no fancy ingredients it comes together super fast with just a whisk! This is a super easy vanilla cupcake recipe.
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