- Servings: 12
- Course: Dessert
You can use Reynolds® StayBrite® Baking Cups without a muffin pan and bake them directly on a baking pan. Baking cups make it easy to pop baked cupcakes out of the pan and transfer to a plate or container to frost. Use a small ice cream scoop to fill cups 2/3 to 3/4 full with batter. This method helps keep batter in the baking cups and not on the pan where it could bake on and make cleanup a chore. With baking cups, cleanup is a snap. Plus, Reynolds® StayBrite® Baking Cups come in different colors and designs, so you can dress these cupcakes up for any occasion!
- 1/2 cup butter
- 1 egg
- 2 egg yolks
- 1 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 cup whipping cream
- Reynolds® StayBrite® Baking Cups
Allow butter, egg, and egg yolks to stand at room temperature for 30 minutes. Meanwhile, line twelve 2 1/2-inch muffin cups with Reynolds® StayBrite® Baking Cups. If using vanilla bean, use a small sharp knife to scrape the seeds from the vanilla bean; set seeds aside. In a small bowl stir together flour, baking powder, and salt.
Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, beating on medium to high speed for 1 minute. Scrape sides of bowl. Add egg, egg yolks, vanilla bean seeds (or the 1 teaspoon vanilla extract), and the 1/2 teaspoon vanilla extract; beat until combined. Alternately add flour mixture and whipping cream to butter mixture, beating on low speed after each addition just until combined (batter will be thick).
Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
Bake about 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Frost with desired frosting. Makes 12 cupcakes.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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