These were by far the best vanilla cupcakes I've ever made. I originally saw these on Martha. There's something about her and how she talks to her guests that annoys me, but when cupcakes are being made, how can I not watch? During the segment, I noticed that Martha likes to turn her machine up to a higher speed and aerate the batter for a little while (a long while to me). Other than Dories Perfect party cake, I've never done that. Maybe that's why I have bouts of over/undermixing, a perfect combination.. that is if you want something with a weird texture. Luckily, the problem is only mostly in white cakes and sometimes muffins (but I'm getting better!). These were the first vanilla cupcakes I've made in a really long time. I was having so many failed attempts that I decided bake stuff that wouldn't yet again be thrown away. After seeing Clara's vanilla cupcakes (actually.. lemon cupcakes), she totally convinced me into baking cupcakes again. Plus, her progress picks were totally tempting me! I actually made these weeks ago, but didn't have time to write about them til now.. when I really should be studying for final exams!
8 hours later, I wouldn't say these were still amazing, but considering all the other times I made vanilla cupcakes, these were still the best. It's crazy how the texture changed from nice and fluffy to dense and slight crumbly.. WHY!?!? Even though I didn`t get to cream the butter, sugar and eggs (my favourite part), reverse creaming definitely produces a more tender, fluffy and airy crumb. Too bad these cupcakes weren't able to retain their cake mix-like texture hours later. As for the frosting, there was no way I was taking the icing sugar route and make Billy's vanilla frosting.. well sort of. I used the left over frosting from the DB challenge (my icing sugar-SMBC frosting duo). I'm definitely making these cupcakes again, but try it with more milk to hopefully keep them moist.
Billy's Vanilla Vanilla Cupcakes
Makes about 30 cupcakes.
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar (I used 1.5 cups)
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk (I added 2 extra tablespoons of milk because some said these cupcakes were dry)
1 teaspoon pure vanilla extract
1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 15 minutes (17 to 20 minutes. )
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
GORGEOUS, GORGEOUS, GORGEOUS!!!
ReplyDeletePretty! I'll keep in mind that I need to eat them within 5 hours! :) Vanilla/White cake is always tough. Sometimes, the cupcake shrinks away from the wrapper.
ReplyDeleteThey look soo pretty! Delicate and elegant.. I want one! Hehe x
ReplyDeleteSo I should eat these cupcakes within an hour or so of baking? ;)
ReplyDeletesoo pretty! :) thanks for sharing
ReplyDeleteHello. This is my first visit to your blog. All of your bakes look wonderful!
ReplyDeleteHoly cow, those look AMAZING!! I can actually see that nice moist texture in your last close up picture!
ReplyDeleteThey look great, Steph! Of the few times I've tried to make a tasty vanilla cake from scratch, it hasn't been wildly successful. It's good to know that these worked for you. I'll note that you said extra milk for next time! Fabulous job.
ReplyDeleteIt's hard for me to say if there is a difference between using margarine and butter because I haven't dealt with butter a lot. I used butter instead of margarine for TwD sugar cookies, but I couldn't taste a difference. I'll have to make CCC with butter and let you know.
ReplyDeletenice cupcakes :)
ReplyDeleteIf given a choice I usually go for vanilla. These vanilla vanilla cupcakes look great! Nice frosting!
ReplyDeleteSo glad you're getting back your cupcake mojo! ;) I like Billy's vanilla cupcake recipe too. Definitely a keeper! Looking forward to other cupcake creations...
ReplyDelete/Clara
I love the last pic as you get to see how moist they are. Looks divine!
ReplyDeleteLet's try this comment again. All your photos are so pretty, I have missed a lot in the last week and a half. I don't see the problem with the cupcake texture changing. Just eat them all.
ReplyDeleteI love vanilla cupcakes. Super cute!
ReplyDeleteHey, Steph, I left you a roll cookie recipe in the comments on my TWD sugar cookie post. Has less butter, is sturdy for handling, but obviously isn't as rich-tasting! I haven't made the recipe in a while, since I only bake sugar cookies once a year and I do go for rich.
ReplyDeleteNancy
These sure look and sound fabulous.
ReplyDeleteThe photos are beautiful. What a pretty wedge. I always bake the cakes the day of if at all possible. Do you? Have you every used chockylit's recipes for cupcakes?
ReplyDeleteAmyRuth
I just made these and nobody in my family likes them. Darn. I'm really striking out with trying to find a good vanilla cupcake recipe. These turned out more like cornbread texture, but softer if that makes any sense.
ReplyDeleteAnonymous,
ReplyDeleteI've never had these come out as cornbread texture. The only complaint I have is they tend to get dry quickly so, like I said in my post they aren't perfect, but the best vanilla cupcakes I've tried up to that point.
Did the texture of your cupcakes look like the wedge I have? Cornbread texture usually means that you overmixed.
Hi Steph! I have been on the hunt for the most divine vanilla cupcake recipe I can find, and the pic you have seems to be the one. I was just wondering how much more milk should I add? I wish these cupcakes' moistness could last longer. I'll definitely try to make them soon though :)
ReplyDeletehow much more milk do you recommend?
ReplyDeleteAbi, I would use this recipe instead
ReplyDeletehttp://obsessedwithbaking.blogspot.com/2009/04/amy-sedaris-cupcakes-peach-smbc.html