Best Kittencals Easy One Bowl Vanilla Cupcakes Recipes

PERFECT "ONE BOWL" VANILLA CUPCAKES WITH VANILLA BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees (F). Line 2 cupcake tins with paper liners; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla, and sugar on medium speed until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. On low speed, beat in the sour cream, then the milk. Turn mixer off. Add in the cake flour, baking powder, baking soda, and salt. Use a fork to lightly toss the dry ingredients together. Using a rubber spatula, gently fold the dry ingredients into the batter, mixing just until combined. Be sure not to over mix here or you cupcakes will be dense!
• Spoon batter into prepared cupcake tin (filling 1/2 way each - not more or they'll overflow) and bake for 18-20 minutes. Cool completely before frosting.
• In a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the mixer speed to low and gradually add the confectioners sugar, no more than a 1/2 cup at a time. Once all of the sugar has been incorporated, pour in the milk and vanilla extract. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for 2 to 3 minutes, or until fluffy.
• If the frosting appears too thin, add a little confectioners' sugar, one tablespoon at a time; if the frosting appears too thick, add a little more milk, one tablespoon at time.

KITTENCAL'S EASY ONE-BOWL VANILLA CUPCAKES

Steps:

• Set oven to 350 degrees F.
• In a large bowl, mix together the flour with sugar, baking powder and salt until combined.
• Add in the shortening cream or milk, vanilla and eggs; beat on medium speed of an electric mixer scraping the bowl constantly until just blended (the batter will be thick, if desired you may add in a few more tablespoons cream or milk).
• Pour into paper-lined regular size muffin tins filling under just three-quarters full.
• Bake for 20-22 minutes or until the cupcakes test done (do not overbake as they will be dry).
• Immediately remove from pans.
• Cool completely before frosting.
• *Note* if desired 1-1/2 tsp almond extract may be used instead of vanilla, for a almond flavor.

KITTY CAT CUPCAKES

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream shortening and 1-1/2 cups sugar until light and fluffy. Beat in egg yolk until well blended. Combine the flour, baking powder and salt; add to creamed mixture alternately with orange juice, beating well after each addition. , In a small bowl and with clean beaters, beat egg whites until soft peaks form. Gradually add the remaining sugar 1 tablespoon at a time on high until stiff peaks form. Gradually fold into batter with coconut. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a heavy saucepan, combine the sugar, water, corn syrup, egg white and salt. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12-18 minutes. Pour into the bowl of a heavy-duty stand mixer; add marshmallow and vanilla. Beat on high until stiff peaks form, about 5 minutes. Frost cupcakes. , Arrange M&M's for eyes and nose, licorice for mouth and sprinkles for whiskers. For ears, cut wafers into quarters with a serrated knife; place two on each cupcake, rounded side down. Sprinkle with coconut. Refrigerate until serving.