Thursday, February 23, 2012

Billy's Vanilla Vanilla Cupcake

All packed and ready for pick up :)
Have you been seaching for a wonderfully moist spongy cupcake, then look no further.  I had this recipe written down a year ago and yesterday when I was cleaning my notes, I saw this and today I made these mini vanilla cupcakes for a fundraiser.  They were really super delicious and spongy. Probably because it uses a different method of blending the wet and dry ingredients.  The dry ingredients are whisked together and then the fat is added and lastly the wet ingredients.

Source:  Martha Stewart Show


Makes about approximately 30 cupcakes or mini cupcakes

1 3/4 cups cake flour
1 1/4 cups unbleached all-purpose flour
2 cups sugar
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
1 teaspoon pure vanilla extract

Love how the sprinkles just add a tiny pinch of color


  • Preheat oven to 350. 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 it looks coarse or just blended slightly with flour
  • 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.
  • Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
  • 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.
Smooth delicious buttercream and see how spongy the cake is

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency. Probably you might not need to use all of the confectioner sugar.

Truly this is the best vanilla cupcake. 

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