Best 4 Billys Vanilla Vanilla Cupcakes Recipes
Are you craving a sweet and fluffy treat that will satisfy your taste buds and bring a smile to your face? Look no further than Billy's Vanilla Vanilla Cupcakes! These delightful cupcakes are renowned for their light and airy texture, irresistible vanilla flavor, and perfect balance of sweetness. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the process of creating these heavenly cupcakes, providing you with a step-by-step recipe and helpful tips to ensure success. Along the way, you'll discover the secrets behind the perfect cupcake batter, the art of achieving a golden-brown crust, and the techniques for creating a velvety smooth vanilla frosting that will leave you wanting more.
Check out the recipes below so you can choose the best recipe for yourself!
BILLY'S VANILLA VANILLA CUPCAKES
Make and share this Billy's Vanilla Vanilla Cupcakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 32m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
- In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
- Divide batter evenly among liners, filling about two-thirds full.
- Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
- Transfer to a wire rack to cool completely. Repeat process with remaining batter.
Nutrition Facts : Calories 4879.8, Fat 214.7, SaturatedFat 128, Cholesterol 1256.5, Sodium 4348.3, Carbohydrate 676.7, Fiber 8.3, Sugar 364.2, Protein 70.6
BILLY'S VANILLA, VANILLA CUPCAKES
A double-dose of vanilla extract-in the cake and in the buttercream frosting -gives these cupcakes from famed baker Billy Reece of Billy's Bakery in New York City great vanilla taste that's just the right amount of sweetness (and more than irresistible).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes about 30 cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
- In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
- Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
- Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
BILLY'S VANILLA, VANILLA CUPCAKES
Courtesy of Billy Reech from Billy's Bakery, NYC. as seen on www.marthastewart.com Several reviewers have mentioned that the recipes directions were different from the video. I originally copied it from Martha Stewart's web site and it appears that it is incorrect on her site. I checked out the video and have since corrected this recipe to the videos directions. Another error on Martha Stewarts web site was the amount of baking powder so I have also changed the amount from 2 to 1 tablespoon. The recipe, as posted on the site specifies that the recipe makes 30 cupcakes......Billy (in the video) stated that it makes 3 1/2-4 dozen. To view the video just go to www.marthastewart.com and enter the name of the recipe in the search engine. Frost cupcakes using Recipe#167663 or Recipe#167665.
Provided by dojemi
Categories Dessert
Time 27m
Yield 30 cupcakes
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Line cupcake pans with paper liners; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined.
- Add butter, mixing until just coated with flour.
- Add eggs, one at a time.
- In a large glass measuring cup add milk and vanilla.
- With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
- Using an ice cream scoop for even cupcakes, divide batter among liners, filling about two-thirds full.
- Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
- Transfer to a wire rack to cool completely. Repeat process with remaining batter.
- Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake.
- Decorate with sprinkles, if desired. Serve at room temperature.
Nutrition Facts : Calories 168.9, Fat 7.2, SaturatedFat 4.3, Cholesterol 41.9, Sodium 108.7, Carbohydrate 24.1, Fiber 0.3, Sugar 13.8, Protein 2.4
BILLY'S VANILLA, VANILLA CUPCAKES RECIPE - (4.5/5)
Provided by á-17861
Number Of Ingredients 14
Steps:
- Directions Step 1 Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour. Step 2 In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat. Step 3 Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes. Step 4 Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature. Step 1 Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour. Step 2 In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat. Step 3 Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes. Step 4 Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
Tips:
- Follow the recipe accurately: Precise measurements and adherence to instructions are crucial for successful baking. Don't alter ingredient quantities or proportions unless you have experience.
- Use quality ingredients: Fresh, high-quality ingredients yield better results. Opt for pure vanilla extract, not imitation, and use real butter for richer flavor.
- Cream butter and sugar thoroughly: This step incorporates air, resulting in a light and fluffy texture. Cream until the mixture is pale and fluffy.
- Add eggs one at a time: Incorporate each egg fully before adding the next. This prevents the batter from curdling.
- Mix dry ingredients separately: This ensures even distribution. Sift flour to remove lumps and aerate it.
- Alternate adding dry and wet ingredients: Start and end with dry ingredients to prevent overmixing. Mix just until the batter is combined, avoiding overbeating.
- Fill cupcake liners ⅔ full: This allows room for the cupcakes to rise without overflowing.
- Bake at the correct temperature: Follow the recipe's specified temperature and baking time. Ovens vary, so adjust the baking time if necessary.
- Cool cupcakes completely before frosting: This prevents the frosting from melting and becoming runny.
- Frost cupcakes generously: Use a piping bag or spatula to apply a generous amount of frosting, creating a delightful and visually appealing treat.
Conclusion:
These delectable vanilla cupcakes are a true testament to the joy of baking. With their moist, fluffy texture and rich vanilla flavor, they are sure to become a favorite in your kitchen. The addition of a creamy vanilla frosting elevates the experience, creating a harmonious balance of flavors. Whether you're a seasoned baker or just starting your culinary journey, these cupcakes are a perfect choice for any occasion, bringing a touch of sweetness and happiness to every bite. Indulge in the timeless charm of vanilla and create memories that will last a lifetime.
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