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These cupcakes are so yummy! Light, fluffy, moist and just delicious! I didn’t have heavy cream at the time, so I upped the amount of whole milk and they were still amazing, if you ask me. I also wanted to use coconut oil in place of butter (because you know me—I love coconut oil). So I melted it and then cooled it slightly before mixing in.
Makes about 4 dozen mini cupcakes or about 16 regular sized cupcakes.
1. Preheat oven to 350°F. Line cupcake tins with paper liners and set aside. In the bowl of your stand mixer, with a paddle attachment, beat together your eggs and vanilla sugar until light and fluffy, pale in color, and doubled in volume. This should take 5-7 minutes on medium high.
2. While eggs are beating, sift together your cake flour, baking powder, and salt in a medium sized bowl. Set aside.
3. Next, in another bowl (or large measuring cup) mix together your wet ingredients: milk, vanilla extract, almond extract and oil. Set aside.
4. When egg mixture is light and fluffy, stop mixer, scrape down sides and bottom of bowl, and then resume mixing on low speed. Carefully alternate adding 1/2 of the dry mix and 1/2 of the wet into your mixer bowl, making sure to stop and scrape down sides of the bowl every so often. Repeat and add the rest of the dry and wet ingredients. Start with the dry ingredients first. Once you’ve added the dry and wet ingredients, turn mixer to medium high and beat until just combined.
5. Pour batter (or scoop with an ice cream scoop) into your liners until it fills each 1/2-3/4 way up.
6. Place pans on the middle rack of the oven, and bake for 13-14 minutes for regular sized cupcakes, turning pans half way through the bake time to make sure they evenly bake. If you decide to make these into mini cupcakes, your baking time will be about 10 minutes. Again, make sure to turn pan halfway through baking and check a few minutes before timer goes off to test for done-ness! They are done when the cupcakes are very slightly golden brown around edges and a toothpick comes out with crumbs when inserted into the middle. Remove pans from the oven and set them on a rack.
7. Allow cupcakes to cool 5 minutes in pan and then remove them from the pans and allow to cool completely on a rack, at room temperature.
Next you can frost your minis with your favorite frosting!
* Cupcakes will store in an airtight container in the fridge for up to 2 days. Let them come to room temperature before serving.
Recipe adapted from Sweetapolita.
These cupcakes are all about decoration. My favorites are the monster cupcakes. They are colorful, fun and so easy to achieve the cuteness. No piping skills required. I guarantee you. You can go as crazy as you want. After all they are monsters.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!