vanilla cupcake or cake? and vanilla frosting to pair?? or chocolate cupcakes and chocolate frosting??

Question

Does anybody know how to make vanilla cupcakes and vanilla frosting to put on it?? Or chocolate cupcakes and chocolate frosting to pair?? I really want to make those creamy frostings for cupcakes........thanks help is much appreciated! :)

Answer 1

To make cupcakes, I just use my regular cake recipes and frostings. There is no difference between cake and cupcake recipes other than the cooking time. For a cupcake, it's between 10 and 15 minutes to cook - otherwise they are the same.

Answer 2

Make strawberry cupcakes with white icing!!! My favorite its delicious!!!!!

Vanilla with vanilla is fantastic too.

Here is some different recipes. Read the reviews because they have helpful tips to adjust the recipes.

chocolate cupcakes - http://allrecipes.com/Recipe/Chocolate-Cupcakes/Detail.aspx

vanilla cupcakes (they dont have chocolate in them its just that pic) - http://allrecipes.com/Recipe/Simple-White-Cake/Detail.aspx

For the frosting I usually buy it but to make it you just have to eyeball it.

For the vanilla you put in powdered sugar, vanilla, about a tablespoon or two of butter, and a teeny dash of milk. Just keep adding stuff until you get the texture you want. Remember the liquid goes a long way.

For the chocolate, same as the vanilla exept add melted chocolate instead of vanilla.

Hope I helped:)

Answer 3

Go to google.com and search "Vanilla cupcakes from scratch" and you'll find a ton of recipes. The icing is usually included in the recipe too. If not just search "Vanilla icing from scratch" and you'll find it. Also, if youre baking vanilla cupcakes, put chocolate frosting on them, it's good ! :)

Answer 4

i might probable do a vanilla buttercream frosting. i would not want chocolate because of the fact too lots chocolate makes me ill. on the different hand vanilla is going super with chocolate and that i think of the assessment of creamy white frosting and chocolate cake seems stunning.

Answer 5

if you want creamy fluffy frosting..buy frosting in a can and put it in a bowl..and use a hand mixer on it for a while

Answer 6

Chocolate Buttercream Frosting


1/2 cup butter, softened
2/3 cup cocoa powder
2 teaspoon vanilla
3 cups confectioners' sugar
6-8 tablespoons water, depending upon thickness you want

With electric mixer on high, beat butter until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. For thinner frosting use more water. For thicker frosting, use less water.
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To make this a vanilla icing, omit almond extract and double the vanilla extract called for.

SNOW WHITE BUTTERCREAM ICING

This buttercream icing has an ideal consistency for frosting cakes. It has a firm quality making it good for wedding cake decorations and flat surface or flower nail flowers. Air dry decorations for 24 hours.

2/3 cup water
4 tablespoons meringue powder
12 cups sifted confectioners' sugar
1-1/4 cups shortening
3/4 teaspoon salt
1/2 teaspoon almond flavoring
1/2 teaspoon clear vanilla flavoring
1/4 teaspoon butter flavoring

Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth.

YIELD: 7 cups icing. Recipe may be doubled or cut in half; however, if cut in half, yield is only 2-1/2 cups.
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Chocoalte Cupcakes & Peanut Butter Icing

Yield: 12 cupcakes
12 Tbsp. (1½ sticks) unsalted butter, room temp
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, room temp
2 tsp pure vanilla extract
1 cup buttermilk, shaken, room temp
½ cup sour cream, room temp
2 Tbsp. brewed coffee
1 3/4 cups all-purpose flour
1 cup d cocoa powder
1½ teaspoons baking soda
½ tsp kosher salt
Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional

Preheat the oven to 350ºF. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 Tbsp. unsalted butter, at room temperature
3/4 tsp pure vanilla extract
¼ tsp kosher salt
1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

-- Ina Garten
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