Resepi Cupcake Vanilla Azlina Ina

Protolize 𝕯𝖎𝖌𝖎𝖙𝖆𝖑 𝕸𝖊𝖉𝖎𝖆

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Post on Dec 21, 2024

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Resepi Cupcake Vanilla Azlina Ina: A Delicious Delight

Azlina Ina's vanilla cupcake recipe is a beloved classic, praised for its simplicity and exceptional flavour. This recipe is perfect for beginner bakers and experienced ones alike, resulting in moist, fluffy cupcakes with a delightful vanilla aroma. Let's dive into the details of creating these delectable treats!

Ingredients You'll Need:

This recipe uses readily available ingredients, making it easy to whip up a batch whenever the craving strikes. Gather the following:

• For the Cupcakes:

  • 1 ½ cups (180g) all-purpose flour (can substitute with cake flour for a lighter texture)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk (or milk with 1 tbsp lemon juice or vinegar)

• For the Vanilla Buttercream Frosting:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3-4 cups (360-480g) powdered sugar
  • ½ cup (120ml) milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Step-by-Step Instructions:

Making the Cupcakes:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best achieved using an electric mixer.
4. Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – don't overmix!
6. Fill the Liners: Fill each cupcake liner about ¾ full.
7. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Making the Vanilla Buttercream Frosting:

1. Beat the Butter: Beat the softened butter with an electric mixer until light and fluffy.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add Milk & Vanilla: Stir in the milk and vanilla extract. Add a pinch of salt for balance.
4. Adjust Consistency: If the frosting is too thick, add more milk, one tablespoon at a time. If it's too thin, add more powdered sugar.
5. Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the vanilla buttercream.

Tips for Success:

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal mixing and a lighter texture.
• Don't Overmix: Overmixing the batter can lead to tough cupcakes. Mix until just combined.
• Proper Baking Time: Keep a close eye on your cupcakes while they're baking. Baking times can vary slightly depending on your oven.
• Creative Frosting: Get creative with your frosting! Add sprinkles, chocolate shavings, or fresh fruit for extra flair.

Variations:

• Chocolate Cupcakes: Add ½ cup of unsweetened cocoa powder to the dry ingredients.
• Lemon Cupcakes: Add the zest of one lemon to the batter and use lemon extract instead of vanilla.
• Different Frosting: Experiment with different frostings like cream cheese frosting or chocolate ganache.

This Resepi Cupcake Vanilla Azlina Ina is a guaranteed crowd-pleaser. Enjoy the baking process and the delicious results! Remember to share your creations and tag #AzlinaInaCupcakes on social media. Happy baking!