Vanilla cupcakes with cream
0
1304
Kitchen
American
Calorie content
236.7 kcal
Portions
8 port.
Cooking time
70 minutes
Proteins *
10.3 g
Fats *
9.9 gr.
Carbohydrates*
43.5 g
Vanilla cupcakes are an airy and delicate portioned dessert that you can complement with your favorite fresh or frozen berries. The dough, kneaded on the basis of buttermilk with the addition of vegetable oil, turns out to be crumbly, porous and very light, it goes well with a slight sourness of berries and delicate cream cheese. Cupcakes baked in paper forms and decorated with lush cream caps will become a real culinary masterpiece on your table and will cause a storm of positive emotions among guests and households.
Ingredients
Cooking process
Break eggs into a clean dry bowl, add a pinch of salt and beat until fluffy with a mixer. Then, continuing to beat, add sugar and vanilla extract. Beat for 2-3 minutes, then add butter and beat for another 2-3 minutes. Then switch the mixer to a reduced speed and add half the dry ingredients and add half the buttermilk. Stir the dough so that there are no lumps. Then add the remaining flour and buttermilk again. As a result, we should get a smooth, homogeneous dough with the consistency of sour cream.
We put the cupcakes to bake in an oven preheated to 180 degrees for 12-15 minutes. We check the readiness with a skewer or a toothpick. It is important not to dry the cupcakes so that they are slightly damp in the middle. Remove the finished cupcakes from the oven and leave at room temperature for 5-10 minutes. Then we take them out of the mold and leave them to cool completely.
