Vanilla Cupcakes

Yum yum yum!

I saw this recipe over on Glorious Treats and knew I had to give it a go. It was very simple (and I even used her milk/lemon juice trick instead of the buttermilk). I iced them with her vanilla cream cheese frosting, but I thought it kind of overpowered the vanilla cupcake. I think when I make these again, I’ll try my favorite vanilla buttercream instead. Even still…it’s a cupcake…how can you go wrong?

Perfect Vanilla Cupcakes
(from 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 vegetable 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 degrees.

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.  Scrape 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 and finish cooling on a wire rack. Frost as desired when fully cool.

A note about cake flour: it 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.


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