Spring is just around the corner, and at Sweet Mimi’s, we’re anticipating the new flavors and creativity that it brings to our brunch menu and bakery. The vibrant pastels and fresh blooms inspire us to whip up seasonal cupcakes with treats like Peeps, Cadbury candies, jelly beans, and colorful flowers.
Our best-sellers include the classic vanilla cupcakes, prized for the soft crumb that pairs with a variety of toppings. Carrot cupcakes, with the perfect blend of sweetness and tangy cream cheese frosting, are a customer favorite. And for Easter, our coconut cupcakes take center stage, transformed into charming “nests” filled with jelly beans or speckled egg candies.
Creating these delectable cupcakes follows the traditional butter cake method. Mastering the creaming technique is key – it requires soft butter to be whipped with sugar until it reaches a light and airy consistency. While a stand mixer is optimal, a handheld mixer can also do the job. Be patient for 4-5 minutes of whipping to achieve that perfect texture.
As for equipment, I like to have the following tools: whisk, rubber spatula, large bowl, muffin pan (we use a jumbo muffin pan at the cafe, but you can use a standard size if needed), paper muffin liners, and a stand mixer or hand-held mixer. To decorate, have a pastry bag with a star tip, but you can also create a beautiful cupcake using an offset spatula if you’d rather keep it simple.
For the signature vanilla cupcakes, the secret lies in the combination of pure vanilla and almond extracts. And if you’re in the mood for coconut, a simple modification with coconut extract and sweetened coconut does the trick and elevates the flavor.
Recipe for Standard Vanilla Cupcakes with Topping Variations
Ingredients:
- 3 cups cake flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces unsalted butter, softened
- 16 ounces confectioners sugar
- 4 large eggs, separated
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure almond extract
- 3/4 cup whole milk whisked together with 1/2 cup sour cream
To whip the egg whites:
- 2 tablespoons sugar
- Pinch or 1/8 teaspoon cream of tartar
For the Vanilla Mascarpone Cream:
- 1 16-ounce container mascarpone whipped cream
- 3/4 cup heavy cream
- 1/3-1/2 cups sugar, tailored to your sweetness preference
- 1 teaspoon vanilla
Instructions:
- Preheat your oven to 325 degrees. Line muffin pans with paper liners or coat generously with baking spray.
- In a mixing bowl, combine cake flour, baking powder, baking soda, and salt.
- Using a stand mixer or handheld mixer, whip softened butter until light and airy. Gradually add confectioners sugar while mixing on low.
- Add egg yolks one by one, beating well after each addition. Mix in vanilla and almond extracts. Scrape down the bowl to ensure even blending.
- Begin and end with the dry ingredients, gradually adding the flour mixture to the butter and sugar. Alternate with the whisked milk and sour cream mixture, making sure to end with the dry ingredients. Mix until well combined.
- In a separate bowl, whisk together egg whites, sugar, and cream of tartar until stiff peaks form. Gently fold this into the cupcake batter.
- Using a scoop, fill cupcake liners three-quarters full. Bake in the preheated oven for 20-28 minutes, being careful not to overbake. A cake tester should reveal crumbs, not be completely clean.
- Allow cupcakes to cool. They can be stored in the freezer for up to two months or used immediately with your favorite toppings!
For Vanilla Mascarpone Cream:
- In a bowl, whip together mascarpone whipped cream, heavy cream, sugar, and vanilla until light, fluffy, and spreadable.
- For an extra twist, consider adding raspberry or strawberry puree. Reduce cream to 1/2 cup and add 1/4 cup of puree.
- Garnish cupcakes with the Vanilla Mascarpone Cream and your favorite adornments to turn each cupcake into a unique work of art.
Enjoy these delightful Standard Vanilla Cupcakes with endless topping variations! Happy (almost) Spring!
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