Sunday, November 11, 2012

Perfect Vanilla Cupcake

I have finally found it. Although I would consider it more of a yellow cake flavor than white vanilla, it was moist, delicious, perfect! I will be using this again, and again, and again...
I will admit, if you are looking for a perfectly smooth top, while the recipe showed a glorious dome, mine was not. but flavor and texture won out!

Perfect Vanilla Cupcake
Source: Glorious Treats


1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil
1/2 cup buttermilk (or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- let sit 5 minutes)

Preheat oven to 350F. 
 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.  The batter will be thin.   Pour batter into a muffin pan about 2/3 full.
Bake 12-14 minutes. Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
*The recipe above will work for a 6″ cake.  To make an 8" or 9" cake, double the recipe for an.

Serves: 14 cupcakes

Freeze in airtight container, unfrosted, 1-2 months.

Nutrition: 165, unfrosted

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