Best Vanilla Cupcakes W Yummy Penuche Glaze Recipes

VANILLA CUPCAKES W/ YUMMY PENUCHE GLAZE

Steps:

• Preheat oven 350°F Line muffin pans with cupcake liner.
• Sift flour, baking powder, and salt. Set a side.
• Cream 1/2 cup butter and sugar. Add eggs and vanilla, mix well. Add flour mixture and milk slowly. Mix well.
• Pour in lined muffin pans 2/3 full.
• Bake for 18-22 minutes or do toothpick test to see if done.
• Allow to cool completely before applying glaze to cupcakes. You can dip tops of cupcakes in the glaze or simply pour glaze on top of cupcakes with spoon.
• Penuche Glaze: In a sauce pan, melt 3 tbsp butter and brown sugar on medium heat. Allow to boil and mix continuously with a spoon for 1 minute. Take out of heat. Add 1/4 cup milk and begin to beat w/ mixer. Add powdered sugar till you get the consistency you want. Work quickly with glaze once you have made it. It thickens up quickly. Keeping it on very low heat works well so it does not harden on you.

THE BEST VANILLA CUPCAKES

Steps:

• For the cupcakes: Position two racks in upper and lower thirds of the oven and preheat to 350 degrees F. Line two 12-cup muffin tins with 18 cupcake liners.
• Whisk the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Add the butter, sugar, oil and vanilla to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl with a rubber spatula, until completely combined and smooth. With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
• Divide the batter evenly in the prepared muffin tins. Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tins halfway through baking time, 18 to 20 minutes.
• Cool the cupcakes in the tins on a rack for 10 minutes, then remove from the tins and cool on the rack completely.
• For the frosting: Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until smooth, about 1 minute. Reduce the speed to low and gradually mix in the confectioners' sugar until completely smooth. With the motor running, add the heavy cream, vanilla and salt. Increase the speed to high and beat until the frosting is light and fluffy, 1 to 2 minutes.
• Transfer the frosting to a pastry bag or large resealable plastic bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

VANILLA CUPCAKES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Set aside.
• In a medium bowl, whisk together the flours, baking powder and salt.
• In a large bowl, using an electric hand mixer, beat the sugar and butter until combined. Add the eggs, milk and vanilla. Beat until smooth. Add the dry ingredients and mix until just blended. Spoon the batter into the prepared muffin cups (about 1/4 cup batter in each cup). Bake until puffed and the cake springs back when touched, 15 to 17 minutes. Transfer to a wire rack and cool completely, about 30 minutes.
• Using a small spatula, frost the tops of the cupcakes. Allow the frosting to set for 20 minutes before serving.