Perfect Vanilla Cupcake Recipe by Natasha's Kitchen

I love trying out new recipe and if my mum loves it, the recipe is going to my blog. I made these yesterday and she loved it! I copied this recipe from Natasha's Kitchen


Ingredients for Perfect Vanilla Cupcakes:
1 1/4 cups cake flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
3/4 cup sugar
1 1/2 tsp pure vanilla extract
1/2 cup canola oil (vegetable or extra light olive oil also work)
1/2 cup buttermilk or (According to Glorious Treats, you can substitute the buttermilk with 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)


Cake Flour Ingredients: 1 cup all-purpose flour, minus 2 Tbsp
2 Tbsp corn starch
Note: If your recipe calls for more cake flour, increase the ingredients proportionally; i.e. 2 cups flour (minus 4 Tbsp flour) with 4 Tbsp corn starch, etc.


How to Make the Best Vanilla Cupcakes:
Preheat the oven to 350 °F and line a cupcake/muffin pan with cupcake liners.
 In a medium bowl, whisk together 1 1/4 cups cake flour (or Canadian flour), 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.


In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds). Add 3/4 cup sugar and continue to beat on medium speed (30 seconds).Add vanilla and oil and beat on medium speed (1 minute).Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin. Pour batter into a lined muffin pan. Fill to about 1/2 full.Bake for 12 -14 minutes at 350 °F (176.667'c).


Cupcake Frosting Recipe
Ingredients

• 1 (8 oz/226.796gms) pkg cream cheese, at room temp
• 1.5 cups powdered sugar
• 1.5 cups cold heavy whipping cream
• ½ tsp vanilla extract

Instructions

Cooks Tip: For best results with whipped cream, freeze your mixing bowl and whisk attachment 10-15 minutes before using. Also keep the heavy whipping cream refrigerated until ready to use.

1. Whip the cream on high speed (1-2 minutes) until fluffy.
2. In a second mixing bowl, beat cream cheese and powdered sugar (start on low speed unless you want to be standing in a cloud of powdered sugar), then beat in ½ tsp vanilla extract
3. Fold the whipped cream into the cream cheese mix. Keep it covered in the fridge until ready to use on these cupcakes.