Best 3 Billys Vanilla Vanilla Cupcakes Recipes

Immerse yourself in the world of delectable vanilla cupcakes with Billy's Vanilla-Vanilla Cupcakes recipe collection. These delightful treats, bursting with rich vanilla flavor, promise to tantalize your taste buds and leave you craving more. Indulge in the classic Vanilla Cupcakes, featuring a moist and fluffy vanilla sponge topped with a luscious vanilla buttercream frosting. For a decadent twist, try the Vanilla Cupcakes with Vanilla Bean Frosting, where the aromatic vanilla beans elevate the frosting to new heights of deliciousness. If you're seeking a gluten-free option, the Gluten-Free Vanilla Cupcakes offer a delightful alternative without compromising on flavor. And for those who love a fun and colorful twist, the Vanilla Cupcakes with Rainbow Frosting will brighten your day with its vibrant hues and playful presentation. Get ready to embark on a delightful baking journey with Billy's Vanilla-Vanilla Cupcakes, where every bite is a symphony of vanilla perfection.

Here are our top 3 tried and tested recipes!

VANILLA CUPCAKES

Vanilla Cupcakes image

Provided by Food Network Kitchen

Time 50m

Yield 12 cupcakes

Number Of Ingredients 13

Ingredients

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2/3 cup whole milk, at room temperature
Frosting, recipe follows, for topping
4 large egg whites
3/4 cup sugar
Pinch of salt
2 sticks unsalted butter, cut into pieces, softened (see Cook's Note)

Steps:

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
Divide the batter among the muffin cups, filling each three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Top with Frosting.
Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.
Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first-it will come together as you keep beating.)

BILLY'S VANILLA VANILLA CUPCAKES

Billy's Vanilla Vanilla Cupcakes image

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

Ingredients

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
1 3/4 cups sugar
2 tablespoons baking powder
3/4 teaspoon salt
1 cup unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

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

Billy's Vanilla, Vanilla Cupcakes image

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

Ingredients

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

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

Tips:

Use room temperature ingredients for better emulsification and a smoother batter.
Cream the butter and sugar together until light and fluffy for a more airy cupcake.
Do not overmix the batter, as this can result in dense cupcakes.
Fill the cupcake liners only 2/3 full to prevent them from overflowing during baking.
Bake the cupcakes at the correct temperature and for the specified time to ensure they are cooked through but not overbaked.
Allow the cupcakes to cool completely before frosting them to prevent the frosting from melting.

Conclusion:

Billy's Vanilla-Vanilla Cupcakes are an indulgent treat that is perfect for any occasion. With their moist and fluffy texture, sweet vanilla flavor, and creamy vanilla frosting, these cupcakes are sure to be a hit with everyone. Whether you are a seasoned baker or just starting out, this recipe is easy to follow and will yield delicious results. So, preheat your oven and get ready to whip up a batch of these delectable vanilla-vanilla cupcakes. Happy baking!