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Vanilla Cloud Cupcakes Recipe

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This recipe for Vanilla Cloud Cupcakes is from The Lopez Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CUP CAKE:
1¼ cups all purpose flour
1¼ tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
3/4 cup sugar
1½ tsp vanilla
1/2 cup canola oil
1/2 cup buttermilk

CLOUD ICING:
1 (8 oz) package cream cheese, softened
2 cups powdered sugar
2 tsp vanilla extract
2 cups heavy whipping cream

GARNISH:
Fresh Raspberries
Mint leaves
Directions:
Directions:
Preheat oven to 350 degrees

In medium bowl, mix flour, baking powder, baking soda, and salt. set aside.

In a bowl with a electric mixer, beat 2 eggs on medium speed for 15 seconds

Add sugar and beat for another 30 on medium speed

Add vanilla and oil and beat for 1 minute on medium speed

Reduce mixer speed to medium low and add half of the flour mixture. Then half the buttermilk. then the rest of the flour mixture, and the rest of the buttermilk.Mix until just combined and smooth.Scrape down the sides of the bowl. batter should be thin.

Pour batter into muffin tins with liners about half full.

Bake for 12-14 minutes and let them cool in pam for 5 minutes before turning them out.

DO NOT ICE UNTIL COOLED COMPLETELY

In large bowl, beat cream cheese, powdered sugar, and vanilla until thoroughly combined.

In a separate large bowl, beat heavy whipping cream until stiff.

Gently fold whipped cream into cream cheese mixture until well combined.

Pipe onto cupcakes in whatever style you like.

Place a single raspberry on top with a mint leaf for garnish.
Number Of Servings:
Number Of Servings:
12 cupcakes
Personal Notes:
Personal Notes:
These are a very light and elegant cupcake. Great for weddings, showers, brunches, and birthday parties.

 

 

 

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