VERY VANILLA CUPCAKES WITH EASY CREAM CHEESE FROSTING

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Very Vanilla Cupcakes With Easy Cream Cheese Frosting image

Another simple and delicious recipe from Anna Olsen, pastry chef, cookbook writer, TV host, and owner of Olson Foods + Bakery. These make really beautiful, sweet, vanilla-y cupcakes.

Provided by blucoat

Categories     Dessert

Time 38m

Yield 24 cupcakes

Number Of Ingredients 14

1/2 cup cake-and-pastry flour
6 tablespoons all-purpose flour
1 teaspoon baking powder
1 dash fine salt
3 tablespoons 2% low-fat milk
2 tablespoons vegetable oil
1 teaspoon vanilla bean paste
4 extra large eggs, whites and yolks separated
12 tablespoons sugar
4 ounces cream cheese, at room temperature
1/2 cup unsalted butter, room temperature
3 cups icing sugar, sifted
1 teaspoon vanilla bean paste
1 -2 tablespoon milk

Steps:

  • Very Vanilla Cupcakes:. Preheat oven to 350 °F and line mini muffin tins with paper liners.
  • Sift flours, baking powder and salt and set aside. Whisk milk, oil and vanilla bean paste together and set aside.
  • Whip egg whites with 6 tbsp of sugar until they hold a soft peak when beaters are lifted. In a separate bowl, whip egg yolks with remaining 6 tbsp of sugar until doubled in volume and a pale, butter colour. Fold whipped whites into yolk mixture. Fold flour into whipped eggs in two additions. Stir a spoonful of batter into milk mixture then add all back to batter, folding quickly to incorporate.
  • Pipe or spoon batter into prepared muffin cups, 3/4-full. Bake for 13 to 15 minutes, until cupcake springs back when touched. Let cool.
  • Easy Icing:. Beat cream cheese and butter until fluffy and smooth. On low speed, add icing sugar, 1 cup at a time, until blended. Beat in vanilla bean paste and add milk, 1 tbsp at a time until desired consistency is achieved. Ice cupcakes as desired.

Nutrition Facts : Calories 175.9, Fat 7.7, SaturatedFat 4, Cholesterol 56.5, Sodium 49.4, Carbohydrate 25.3, Fiber 0.1, Sugar 21.2, Protein 2.1

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