Luminous Vanilla Cloud Cupcakes
Indulge in the ethereal delight of Luminous Vanilla Cloud Cupcakes, a recipe inspired by the creative genius of Sarah Howard and featured in the May 12 edition of Creative Loafing. These cupcakes are the epitome of lightness and flavor, boasting a perfect balance of whole eggs and whipped egg whites to create irresistibly fluffy textures that melt in your mouth. Splurge on a high-quality vanilla bean to infuse your batter with an unparalleled richness, elevating the fragrance and sophistication of this classic dessert. As you enjoy these delectable treats, don't forget to preserve the vanilla pod by storing it in baker's sugar for an exquisite, vanilla-infused sweetness that will enhance countless recipes in the future. Perfect for special occasions or a charming afternoon tea, these cupcakes are a delightful way to brighten your day.
36
Servings
50
Calories
10
Ingredients
Ingredients
baker's sugar
3 cups (superfine)
eggs
3 (whole)
egg whites
3 (separated)
all-purpose flour
3 3/4 cups (sifted)
milk
1 1/2 cups (whole)
vegetable oil
1 cup (neutral)
baking powder
3 1/4 teaspoons (sifted)
salt
1/2 teaspoon (fine)
vanilla extract
2 teaspoons (pure)
vanilla bean
1 (split and seeded)
Instructions
1
Preheat your oven to 325°F (165°C) and line muffin tins with whimsical baking cups.
2
In a large mixing bowl, use an electric mixer to beat together the baker's sugar, whole eggs, and egg whites at medium speed for about 2 minutes until the mixture thickens and becomes pale.
3
In a separate medium bowl, sift together the all-purpose flour, baking powder, and salt, ensuring a well-mixed dry ingredient blend.
4
Gradually add the flour mixture to the egg mixture, alternating with milk and oil. Mix gently at low speed until just combined.
5
Split the vanilla bean lengthwise with a sharp knife and scrape out the tiny seeds. Add both the seeds and the vanilla extract to the batter, mixing just until smooth and evenly combined. Do not overmix.
6
Carefully fill each muffin cup about 2/3 full with the batter, allowing space for rising.
7
Place the filled muffin tins in the preheated oven and bake for 12-14 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8
Once baked, remove the cupcakes from the oven and allow them to cool completely in the tin before transferring them to a wire rack for final cooling. Frost to your liking before serving.
Nutrition Information
1.9
Fat
7.8
Carbs
0.83
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Luminous Vanilla Cloud Cupcakes?
They are ethereal vanilla cupcakes known for their light and fluffy texture, inspired by the creative genius of Sarah Howard.
Who is the inspiration behind this recipe?
The recipe was inspired by Sarah Howard.
Where was this recipe originally featured?
It was featured in the May 12 edition of Creative Loafing.
What makes these cupcakes so light and fluffy?
The fluffy texture is achieved through a perfect balance of whole eggs and whipped egg whites.
Why is a high-quality vanilla bean recommended?
A high-quality vanilla bean infuses the batter with an unparalleled richness, fragrance, and sophistication.
What can I do with the leftover vanilla pod?
You can preserve the pod by storing it in baker's sugar to create vanilla-infused sweetness for future use.
What is the required oven temperature for baking?
The oven should be preheated to 325°F (165°C).
How long should you beat the sugar and eggs?
Beat the baker's sugar, whole eggs, and egg whites together for about 2 minutes until the mixture thickens and pales.
Which dry ingredients need to be sifted together?
You should sift together the all-purpose flour, baking powder, and salt.
How should the flour mixture be incorporated?
Gradually add the flour mixture to the egg mixture, alternating with milk and oil.
What is the recommended mixing speed for combining ingredients?
Use a low speed to mix gently until just combined, being careful not to overmix.
How do you prepare the vanilla bean for the batter?
Split the bean lengthwise with a sharp knife and scrape out the tiny seeds to add to the batter.
How much batter should be placed in each muffin cup?
Fill each muffin cup about 2/3 full to allow room for the cupcakes to rise.
What is the total baking time?
The cupcakes should bake for 12-14 minutes.
How do you check if the cupcakes are done?
Insert a toothpick into the center of a cupcake; it should come out clean when they are finished.
What is the cooling process for these cupcakes?
Allow them to cool completely in the tin before transferring them to a wire rack.
How many cupcakes does this recipe yield?
This recipe makes 36 servings.
What is the calorie count per serving?
Each cupcake contains approximately 50 calories.
What type of sugar is used in this recipe?
The recipe calls for superfine baker's sugar.
What kind of oil should be used?
A neutral vegetable oil is recommended.
How much flour is required?
The recipe requires 3 3/4 cups of sifted all-purpose flour.
How much milk is needed?
The recipe uses 1 1/2 cups of whole milk.
What is the fat content per cupcake?
Each cupcake has 1.9 grams of fat.
How much protein is in each serving?
There is 0.83 grams of protein per cupcake.
How many whole eggs are needed?
The recipe requires 3 whole eggs.
How many egg whites are needed?
In addition to the whole eggs, 3 separated egg whites are used.
When should the cupcakes be frosted?
Frost the cupcakes to your liking only after they have cooled completely.
Are these cupcakes suitable for parties?
Yes, they are perfect for special occasions, celebrations, or a charming afternoon tea.
What are the primary flavor components?
The primary flavors come from pure vanilla extract and a fresh vanilla bean.
Is this considered an easy recipe?
Yes, one of the associated tags for this recipe is 'easy recipe'.