February 08, 2009

Billy's Vanilla, Vanilla Cupcakes

I think I found it! The best vanilla cupcake recipe. It's moist, light, fluffy and not too sweet. There isnt a strong eggy-taste either. There's just the right amount of vanilla flavor. And it's by Billy. Who is Billy?

Makes about 30 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
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

1. Preheat oven to 325°. 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 two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 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.

Here they are cooling:

I topped it off with whipped matcha frosting.


pink said...

Yum, looks good! I love the matcha frosting.

Anonymous said...

i want!!!!

karen said...

found your blog from the SMS group. i love your site, especially the cupcake posts. i might try this vanilla cupcake recipe out. i usually use the amy sedaris recipe (have you tried that one?) but i'm always up for trying new ones. :)

karen said...

@karen: after finding billy's recipe, i didnt want to try another. maybe i'll give amy's a try next time.

Anonymous said...

Hi Karen,
Regardng this recipe, i was wondering whether u used cold or soft butter? was the butter/flour mixture lumpy?

k.a.r.e.n said...

@ anonymous: i usually use room temperature butter. and yes, the batter is slightly lumpy.

Post a Comment