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Vanilla Cupcakes

Vanilla Cupcakes


Recipe Created By:
PreGel Professional Training Center

Vanilla Cupcakes

213g (7.5oz)
198g (7.0oz)
7g (0.2oz)
4g (0.1oz)
113g (4.0oz)
113g (4.0oz)
50g (1.8oz)
36g (1.3oz)
30g (1.1oz)

Method of Preparation

  1. Preheat oven to 176°C/350°F. Line standard muffin tins with paper liners.
  2. Sift all of the dry ingredients together.
  3. Combine all of the liquid ingredients.
  4. Add the liquid ingredients to the dry ingredients in the bowl of a mixer and beat with a paddle on medium speed just until combined, about 30 seconds.
  5. Scrape the bowl and finish any necessary mixing by hand.
  6. Divide batter evenly among lined cups. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temper
Notes to Consider: In place of the PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) in the above recipe, any PreGel Traditional Pastes, Fortefrutto® and PreGel 5-Star Chef Pastry Select™ Compounds or Pastes can be used to create new flavors. We recommend adding 3%-7% of flavoring based on the total ingredient weight.