You can use a box Vanilla Cupcake to save time...just follow the directions on the box and don't forget to add the ADAMS BEST VANILLA for extra flavor!
- 1/2 cup shortening
- 1 cup butter, unsalted
- 2 cups sugar
- 6 eggs, separated
- 1 tsp ADAMS BEST VANILLA
- 2 cup flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups buttermilk
Homemade Vanilla Cupcakes - Preheat oven to 350 degrees F. In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the ADAMS BEST VANILLA. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour. In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter. Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.
Dulce de Leche Buttercream - ***Premade Dulce de Leche is available in some areas. If available , use 1 can and skip to the directions after the stars. If Dulce de Leche is not available in your area, use the following directions first. Preheat oven to 425 degrees F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool completely. Stir until smooth.***
- 4 cups powdered sugar, sifted
- 1/4 tsp salt
- 1 tsp ADAMS BEST VANILLA
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 can (14 oz) Dulce de Leche ***(if not available in your area, use 1 can condensed milk and follow directions below)
Cream butter. Slowly add half of the sifted powdered sugar. Add ADAMS BEST VANIILA and salt. Mix until well incorporated then add half of the Dulce De Leche. Add the remaining Dulce De Leche and powdered sugar. If icing is too thick, add up to 2 Tbl of milk or cream until desired consistency is reached. Frost cupcakes, top with a drizzle of Dulce de Leche and a cherry for color and ENJOY!
Three Milk Wash - While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake filling each hole. Refrigerate for 2 hours or overnight before icing.
- 1/2 cup Coconut Milk
- 1/2 cup Sweetened Condensed Milk
- 1/2 cup Evaporated Milk
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