Best 2 Amy Sedariss Vanilla Cupcakes Recipes
Indulge in a delightful culinary journey with Amy Sedaris' Vanilla Cupcakes, a collection of delectable recipes that will tantalize your taste buds. These cupcakes, inspired by the effervescent actress and comedian, are a delightful blend of classic flavors and innovative twists. From the traditional vanilla cupcake with its fluffy texture and rich vanilla frosting to the unique Earl Grey cupcake with its aromatic bergamot flavor, this article offers a variety of cupcake recipes that cater to every palate. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide clear instructions and helpful tips to guide you through the baking process. Embrace your inner baker and embark on a sweet adventure with Amy Sedaris' Vanilla Cupcakes, where every bite promises a moment of pure bliss.
Let's cook with our recipes!
AMY SEDARIS'S VANILLA CUPCAKES
Amy Sedaris, so I hear, sells her cupcakes in New York City bakeries. I found this recipe for Amy's cupcakes on the web, but I don't remember where. This was my first time making cupcakes from scratch and I have to say, I was quite proud of the results. I gave them away to friends and family, and everyone loved them. March 2, 2011 Hi, guys! It was several years ago that I found and posted this recipe. Since then, Amy Sedaris has published a cookbook which contains her recipe for vanilla cupcakes. It's not the same as this one. :( Like I said before, I don't remember where I found this recipe, but I remember that the person who posted it was very certain about it being Amy Sedaris's recipe.
Provided by bernrome
Categories Dessert
Time 40m
Yield 24 cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- In a large bowl, cream together butter and sugar. Add in the eggs, two teaspoons vanilla, salt and baking powder. Add flour and milk in batches, starting and ending with flour. Stir until batter is smooth and satiny.
- Fill paper-lined muffin tins with batter. Bake at 375° for 18- 20 minutes.
- For frosting, whip together the box of confectioners' sugar, half-and-half, and one teaspoon vanilla until smooth and fluffy.
- Allow cupcakes to cool about 45 minutes and frost.
- *HINT* I added about one extra teaspoon of vanilla to the batter.
- This recipe didn't specify, but I used all-purpose flour.
- To the frosting, I added a bit more half-and-half to reach a thinner consistency.
Nutrition Facts : Calories 247.3, Fat 7, SaturatedFat 4.3, Cholesterol 33.5, Sodium 101.1, Carbohydrate 44.3, Fiber 0.3, Sugar 33.2, Protein 2.4
CHERRY-ALMOND VANILLA CUPCAKES
Make and share this Cherry-Almond Vanilla Cupcakes recipe from Food.com.
Provided by under12parsecs
Categories Dessert
Time 1h5m
Yield 24 cupcakes
Number Of Ingredients 18
Steps:
- Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.
- Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.
- Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.
- Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
- For the frosting: In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in maraschino cherry juice and almond extract. Gradually beat in additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches a spreading consistency. Makes 2 cups frosting.
- Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over tops of cupcakes. If desired, top with cherries. Makes 24 (2-1/2-inch) cupcakes.
Tips:
- Use room temperature ingredients, as they will mix together more easily and result in a smoother batter.
- Cream the butter and sugar together until light and fluffy, this will help to incorporate air into the batter and make the cupcakes light and airy.
- Add the eggs one at a time, beating well after each addition.
- Sift the flour and baking powder together before adding it to the batter, this will help to prevent lumps.
- Do not overmix the batter, as this can result in tough cupcakes.
- Bake the cupcakes at a moderate temperature (350°F) until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting them, this will help to prevent the frosting from melting.
- Use a piping bag or a ziplock bag with the corner snipped off to frost the cupcakes, this will help to create a smooth and even frosting layer.
Conclusion:
Amy Sedaris's Vanilla Cupcakes are a delicious and classic treat that are perfect for any occasion. They are light and airy, with a delicate vanilla flavor. The frosting is rich and creamy, and it complements the cupcakes perfectly. These cupcakes are sure to be a hit with everyone who tries them.
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