This week I’ve made 6 batches of vanilla cupcakes and a vanilla cake. I feel like my oven has been on for 42 hours straight! =) What are all these cupcakes for, you might ask. Well, for me… and for science, and for you too. Confused yet? I’ll explain…
I have been on a search for a perfect vanilla cupcake recipe for several years. I have tried Martha’s, Magnolia’s, Billy’s and Amy Sedaris’. I’ve read the Cake Bible from cover to cover (really!). I’ve googled until I can’t google anymore! Some of the recipes were good, just not perfect. I’ve considered just giving up… maybe my expectations were to high. I wanted a vanilla cupcake recipe that was as light and fluffy as a box mix, but without all the funny chemicals. I wanted a cupcake that was flavorful and moist. And I wanted it to be almost as easy to make from scratch as from a box.
This week, I wasn’t going to stop until I found what I was looking for. So I baked and baked… then went to the store for more butter and sugar, and baked some more! I tried recipes with butter, oil, or some of both… recipes with milk, buttermilk, or sour cream… 1 egg, 2 eggs, 5 eggs… baking powder, baking soda… bake at 350*, bake at 325*…
I made cupcakes that were lopsided, over-flowing, over-baked, and just plain ugly…
And then I made these…
They looked beautiful and tasted perfect, so I double checked all my notes to make sure I could remember what I put in them… then I made another batch to make sure it was THE ONE.
They were just as perfect!! I think I heard angels singing….
Recipe by Glorious Treats
Yields- 15-16 cupcakes
1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil)
1/2 cup buttermilk
(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)
* Preheat oven to 350*F.
* In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
* In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.
* Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.
* The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.
* Bake cupcakes in pre-heated oven for 12-14 minutes.
* Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
* Frost as desired when fully cool. I love to use my favorite Vanilla Cream Cheese Frosting recipe.
* Feel free to use this recipe for a cake as well. The recipe above will work for a 6″ cake. Double the recipe for an 8″ or 9″ cake.
* A note about Cake Flour- Cake Flour has a lower protein content than traditional all-purpose flour, which results in a more tender, delicate crumb in the finished product. If you can not find or access cake flour, feel free to substitute as necessary, but your results will vary from the original recipe.Prop notes-Brown cupcake liners from Simply Caked. The pretty purple cupcake liners are from Confectionery House. The pearlized sprinkles are from Sweet Baking Supply. Cupcake stands available at Farmhouse Wares.