jeudi 19 janvier 2012

Recette cupcakes!!

Beaucoup d´entre vous m´avez demandé la recette des cupcakes et je viens de trouver un article vraiment bien , il est en anglais ( je vais traduire les ingredients et il n´y a rien de difficile il faut juste mélanger tous les ingrédients, remplir vos moules à cupcakes à la moitié et au four à 180º une vingtaine de minutes, vérifiez la cuisson ), si vous avez des questions, envoyez-moi un petit commentaire.....à vos moules!!!

Classic vanilla cupcake recipe

by on • 7:41 pm 27 Comments
There are tons of recipes for the most classic cupcake of them all. The vanilla cupcake! I have lost track on how many different recipes, that I have tried to myself. Some was good, some was bad and some failed to a disaster. There are many different opinions on what makes a good vanilla cupcake. So, no wonder why there are thousands of vanilla cupcake recipes out there.

Vanilla cupcakes
Yesterday I was going through a stack of old recipes, and I was thrilled to find an old recipe for vanilla cupcakes. I remember them as a bit too greasy but with a good taste. So I decided to make some small modifications to the recipe and made a test batch. They came out great.

A perfect vanilla cupcake! That bake perfect too. Half of the paper cases was filled with a heaped tablespoon of batter and the rest was filled 3/4 full. They are good without frosting but they are certainly also good with a nice swirl of frosting on top. So far, I have tried them with Angel Feather Icing. It is a really good combination. I cannot wait to try them with other types of frosting.

These cupcakes are also good the next day. Would you like to try the classic vanilla cupcakes? Then scroll down for the recipe.
Vanilla cupcake
Makes 12 cupcakes.
125 g (1/2 cup – 4 oz) unsalted butter (room temperature) : Beurre à température ambiante.175 g (7/8 cup – 6 oz) white sugar: Sucre blanc fin.
2 tsp vanilla extract or seeds from 1 vanilla pod: Extrait de vanille.
3 large eggs (room temperature): 3 oeufs à température ambiante.
225 g (1 5/8 cup – 8 oz) all-purpose flour: Farine
1 1/2 tsp baking powder: levure1/4 tsp salt: sel

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