Chef Eddy's Vanilla Cupcakes

Products Used
chef eddys vanilla cupcakes imperial

Ingredients

  • 2 1/2 cups all-purpose flour*
  • 2 teaspoons baking powder
  • 1 cup (2 sticks) unsalted butter, soft
  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 8 egg yolks, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • Optional but good: 2 teaspoons finely grated zest of lemon or orange
  • 3/4 cup buttermilk, at room temperature
      • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

      Directions

      1. Preheat oven to 350°F.
      2. Sift together flour and baking powder and set aside. Place 16 cupcake baking cups in a muffin tin and set aside.
      3. Cream butter until light and fluffy. Add sugar and mix until very creamy. Add one egg yolk at a time, waiting for previously added yolk to be fully incorporated. Scrape bowl often and mix until light and fluffy.
      4. Add vanilla extract, salt, and grated zest if using.
      5. Add 1/3 of dry ingredients and mix until just combined. Scrape well and mix briefly. Add 1/2 of room temperature buttermilk and mix until combined, scrape well and mix briefly.
      6. Repeat with another 1/3 of flour and remaining buttermilk scraping well in between. Add remaining flour and mix until just combined. Do not over-mix.
      7. Fill paper cups 3/4 full, do not overfill as this may cause poor rising.
      8. Place in oven and bake until the center of cupcakes spring back when lightly pressed with a finger, about 22-25 minutes. Some pans are smaller, and others are larger, so time may vary.
      9. Top with frosting of choice.
      Imperial Sugar Insight

      Bake these the day of your party for optimum results. Once baked and cooled you can add a delicious surprise by coring the cupcakes using an apple corer. Then fill the indention with fruit, jam or lemon curd. Frost these moist cupcakes with Basic Butter Cream Frosting.

      Rate & Review
      or to post comments
      GEM
      Dec 31, 2020

      This recipe is divine and scrumptious this is a great cake and I paired it with fresh homemade cranberry compote ! D I V I N E !

      Andrea K
      May 10, 2011

      I made these for Mother's Day and they came out great tasting. Good flavor and texture.

      Ciertamente Deliciosos Pastelitos Humedecidos

      Products Used
      chef eddys vanilla cupcakes imperial

      Ingredientes

      • 2 1/2 tazas de harina multiuso
      • 2 cucharaditas de polvo de hornear
      • 2 barras o 1 taza de mantequilla sin sal, suave
      • 1 1/2 taza de Imperial Sugar Azúcar Granulada Extra Fina
      • 8 yemas de huevo grandes, a temperatura del ambiente
      • 2 cucharaditas de extracto de vainilla
      • 1/2 cucharadita de sal
      • Opcional pero bueno: 2 cucharaditas de ralladura de limón o naranja
      • 3/4 taza de suero de leche (buttermilk) a temperatura del ambiente
      • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

      Direcciones

      1. Caliente el horno a 350º F.
      2. Cierna juntos la harina y el polvo de hornear.  Ponga a un lado.  Prepare el molde para pastelitos colocando las tasitas de papel en cada uno. Ponga a un  lado.
      3. En un tazón bata la mantequilla hasta que quede cremosa. Añada la azúcar y mezcle bien. añada las yemas de huevo una a la vez, raspando el tazón cada vez que la añada. Añada la vainilla, la sal y la ralladura de limón o naranja si lo desea.
      4. Añada un tercio de los ingredientes secos y mezcle hasta unir. Añada mitad de el suero de leche y combine. Raspe el tazón bien y mezcle.
      5. Añada otro tercio de la harina y mezcle hasta combinarla, añadiendo el resto de el suero de leche y la mezcla bien. Añada el resto de la harina y combine hasta unir. No mezcle de mas.
      6. Vierta la mezcla en las tasitas de papel que coloco en el molde para pastelitos. Llene cada tasita de papel 3/4 partes. Así cuando se horneen no se desbordaran.
      7. Hornee hasta que el centro de los pastelitos rebote al ser apretados por un dedo, alrededor de 22 a 25 minutos. El tiempo de hornear dependerá de el tamaño del el molde.

       

      Imperial Sugar Insight

      Bake these the day of your party for optimum results. Once baked and cooled you can add a delicious surprise by coring the cupcakes using an apple corer. Then fill the indention with fruit, jam or lemon curd. Frost these moist cupcakes with Basic Butter Cream Frosting.

      GEM
      Dec 31, 2020

      This recipe is divine and scrumptious this is a great cake and I paired it with fresh homemade cranberry compote ! D I V I N E !

      Andrea K
      May 10, 2011

      I made these for Mother's Day and they came out great tasting. Good flavor and texture.