Baking Basics, Cupcakes, Food

My Favorite Vanilla Cupcakes

November 4, 2012
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Is there anything better than something that’s perfectly vanilla-ey? Well, my husband would claim that chocolate always trumps vanilla, but I tend to disagree. There’s just something about vanilla that makes it especially tantalizing and fragrant to me.  

As with almost all my cupcake ventures, my vanilla cupcake mother recipe comes from Glorious Treats. I find that her cake recipe is consistently the best for cupcakes, and it always turns out excellently.  It provides a great base for all sorts of flavors.

However, I like to modify by using vanilla paste instead of vanilla extract, and, as usual, I’ll brush them with a simple syrup to keep them moist.  Recipe follows after the “continue reading” link.

Basic Vanilla Cupcakes
Yields 16
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Ingredients
  1. 1 1/4 cups cake flour
  2. 1 1/4 teaspoons baking powder
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 2 eggs
  6. 3/4 cup sugar
  7. 1 tablespoon vanilla paste
  8. 1/2 cup oil (vegetable, canola or extra light olive oil)
  9. 1/2 cup buttermilk
Instructions
  1. Preheat oven to 350*F.
  2. In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
  3. 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.
  4. 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. Scrape down the side of the bowl.
  5. The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.
  6. Bake cupcakes in pre-heated oven for 12-14 minutes, or until an inserted toothpick comes out clean.
  7. Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
  8. When (mostly) cool, brush with a simple syrup of your choice.
  9. When fully cool, frost with your frosting of choice.
Notes
  1. When I don't have cake flour on hand, I use all purpose flour and think the cupcakes turn out just fine. Obviously the texture and protein content differs from cake flour, but in a pinch, just know that your cupcakes won't be ruined.
Adapted from Glorious Treats
Adapted from Glorious Treats
Plethora, Etc. http://www.kimberlykoenig.com/

5 Comments

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    […] recipe is based on my favorite vanilla cupcakes, but with coffee […]

  • Reply Lemon Rose Ombre Cupcakes - Plethora, Etc. - Travel, food, and morePlethora, Etc. – Travel, food, and more January 17, 2015 at 5:44 pm

    […] rose flavor; the frosting is a lemon cream cheese buttercream.  It all starts with the usual basic vanilla cupcake recipe, but rose and lemon extracts get added to taste.  It was brushed with a lemon simple […]

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