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Basic Vanilla Cupcakes with Variations
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Brief Description
This basic vanilla mini cupcake can be made with some delicious variations.
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Main Ingredient
flour
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Category: Cakes
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 18 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: cookingmama
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Posted On: Mar 23, 2013
Number of Servings:
Ingredients:
- 2 cups - flour
- 1 1/2 teaspoons - baking powder
- 1/4 teaspoons - salt
- 10 tablespoons - unsalted butter softened
- 1 cups - sugar
- 3 - large egg whites
- 1 teaspoons - vanilla extract
- 2 - ripe bananas mashed
- 4 - strawberries finely chopped
- 1/2 teaspoons - banana extract
- 1 1/4 cups - heavy cream
- 3 tablespoons - confectioners' sugar
- - finely chopped walnuts for garnish
- - maraschino cherries for garnish
- 3/4 cups - strawberries
- 2 teaspoons - sugar
- 1 1/4 cups - heavy cream
- 3 tablespoons - sugar
- 1/2 teaspoons - vanilla
- - strawberries sliced
- 1/4 cups - peanuts
- 1/4 cups - mini chocolate chips
- 1/4 cups - peanut butter
- 1/4 cups - unsalted butter softened
- 2 cups - confectioners' sugar
- 3 tablespoons - milk
- 1/8 teaspoons - salt
- 12 - Reese's peanut butter cups unwrapped, chopped
Directions:
Heat oven to 325 degrees. Place paper liners in cups of mini muffin pans (36 total).
In a small bowl, whisk together flour, baking powder and salt. In a large bowl, beat butter until smooth. Add sugar and beat until fluffy, about 2 minutes. Add egg whites, one at a time, beating well after each. Beat in vanilla. On low, beat in half the flour mixture, then 3/4 cup water. Beat in remaining flour mixture.
Divide batter evenly among prepared cups. Bake at 325 degrees for 18 minutes. Frost and decorate as desired.
Banana Split Variation:
Fold bananas and strawberries into batter along with banana extract. For frosting, whip together the heavy cream and confectioners' sugar. Transfer to pastry bag fitted with large star tip. Pipe whipped cream onto cupcakes; sprinkle with chopped walnuts and top each with a maraschino cherry.
Strawberry Shortcake Variation:
Combine trimmed strawberries with 2 tsp sugar in a mini chopper and pulse until chopped; fold into batter. For frosting, beat together heavy cream with sugar and vanilla in a bowl until stiff peaks form. Transfer to a piping bag fitted with a wide round tip; press frosting tip into cupcake and apply gentle pressure to squeeze frosting into cupcake. Dollop frosting onto top of cake and top with a thin strawberry slice. Repeat with remaining cupcakes.
Peanut Butter Cup Variation:
Combine peanuts and mini chocolate chips in mini chopper and pulse until chopped. Fold into vanilla batter. For frosting, beat together peanut butter, unsalted butter, confectioners' sugar, milk and salt. Spread over cupcakes and garnish with chopped peanut butter cups.
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