SUPER MOIST VANILLA CUPCAKES
| EGG & EGGLESS
| ULTIMATE RECIPE
Super Moist Vanilla Cupcakes – This week I decided to make easy vanilla cupcakes. Since I’ve make the eggless version some time ago and I have not made the egg version. This recipe is super easy, just getting the right measurements of ingredients, you can enjoy super moist cupcakes, both egg and eggless versions. I’ve made super easy buttercream, so creamy and delicious. It is not too sweet as I add in minimal powdered sugar, it’s very stable and great for piping. Hope you’re inspired and give it a try. Enjoy!
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Ingredients:
This recipe yields about 8 cupcakes for each egg and eggless version.
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Vanilla Cupcakes (egg version)
120g [½ cup] milk
15g [1 tbsp] white vinegar
150g [1¼ cup] cake flour
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
100g [½ cup] fine sugar
57g [¼ cup] oil
1 tsp vanilla extract
1 large egg
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Vanilla Cupcakes (eggless version)
150g [1¼ cup] cake flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
100g [½ cup] fine sugar
110g [½ cup] oil
120g [½ cup] plain yogurt
1 tsp vanilla extract
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Buttercream Frosting (for each version)
225g [1 cup] unsalted butter, softened
130g [1 cup] powdered sugar
60g [¼ cup] heavy cream
1 tsp vanilla extract
Red food colouring
Piping tip: 1M
Edible pearls (deco)
Instructions:
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Vanilla Cupcakes (egg version)
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In a glass, add milk and vinegar together. Mix until well combined. Let it rest for 5 minutes.
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In a large bowl, sift all the dry ingredients (flour, baking powder, baking soda, salt). Set aside.
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In another large bowl, add sugar, oil and vanilla extract. Mix vigorously until well combined.
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Add in the egg. Mix vigorously for at least 1 minute until well combined.
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Add in the milk mixture in 2 batches, alternate with the sifted ingredients. Mix until combined.
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Add in the sifted ingredients in 2 batches, alternate with the milk mixture. Mix until combined, do not over mix.
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Scoop the batter into 8 cupcake liners.
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Bake them in preheated oven at 180°C/355°F for 15-18 min or until the inserted skewer comes out clean.
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Place the cupcakes on the rack for cooling.
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Vanilla Cupcakes (eggless version)
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In a large bowl, sift all the dry ingredients (flour, baking powder, baking soda, salt). Set aside.
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In another large bowl, add sugar, oil, yogurt and vanilla extract. Mix vigorously for at least 1 minute until well combined.
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Add in the sifted ingredients in 2 batches. Mix until combined, do not over mix.
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Scoop the batter into 8 cupcake liners.
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Bake them in preheated oven at 180°C/355°F for 15-18 min or until the inserted skewer comes out clean.
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Place the cupcakes on the rack for cooling.
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Buttercream Frosting (for each version)
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In a large bowl, add in the butter (softened).
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Mix the butter on high speed for 3 minutes or until creamy and pale.
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Sift in the powdered sugar. Continue mixing on high speed for 3-4 minutes until well combined.
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Add in the heavy cream and vanilla extract. Continue mixing on high speed for another 2 minutes.
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Divide the frosting into half. One of the halves, add in the red food colouring. Mix in until the tone you desire.
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Bag each batter colour into a piping bag. Pipe a thick long strip on the cling film. Wrap and roll up the cling film. Trim off one side (you can see 2 colours prominently). Place the rolled up cling film into another prepared piping bag with the piping tip. Ready for piping.
