Bake / Celebrations / Parties / Recipes

Ultimate Vanilla Cupcake Recipe


It was Miss B’s bridal shower couple weeks ago and I decided to bake some vanilla cupcakes to celebrate with this bride-to-be. The theme of the bridal shower was bridal white and the venue was decorated with bows and balls (pom poms) so I decided to apply the same theme on the cupcakes – white, bows and balls.

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I have previously tried different vanilla cupcake recipes and I have to say the recipe I used for this time is the ULTIMATE recipe for vanilla cupcakes, thanks to Cupcake Project. To me, sour cream is a really important ingredient to keep the cupcake moist and this is a recipe that incorporated sour cream as one of the ingredients. I actually made some slight changes to the original recipe. Instead of using vanilla bean, I substituted it with vanilla extract (for convenience). 

I am glad the cupcakes turned out pretty nice but of course there is always room for improvement. =) Below is the recipe I used.


What You Need:

Yield: 16 cupcakes

  • 1 cup (225 grams) granulated sugar
  • 2 teaspoons of vanilla extract (original recipe uses 1 vanilla bean)
  • 1 3/4 cups (175 grams) cake flour, not self-rising
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (57 grams) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/3 cup (75 grams) full-fat sour cream
  • 1/4 cup canola oil or vegetable oil (60 ml)
  • 1 tablespoon pure (not imitation) vanilla extract
  • 2/3 cup (160 ml) whole milk

What To Do:

  1. Preheat oven to 350 F (175 C).
  2. In a small bowl, combine sugar and vanilla extract. 
  3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
  4. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
  5. Add the vanilla sugar and mix until well combined.
  6. Add butter and mix on medium-low speed for three minutes.  Because there is so little butter, you’ll end up with a very fine crumb texture.
  7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
  8. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  9. Slowly add milk and mix on low speed until just combined.  The batter will be liquid.  (Don’t worry, you didn’t do anything wrong.  It’s supposed to be that way.)
  10. Fill cupcake liners just over 1/2 full.
  11. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it.  The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown.  If they are not done, test again in two minutes.  If they are still not done, test again in another two minutes.
  12. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don’t own a cooling rack) to cool.

After baking the cupcakes, I frosted them with a thin layer of buttercream. Below are the ingredients I used:


Buttercream Ingredients:

  • 3 cups of confectioner’s sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons whipping cream

What To Do:

I mixed all the ingredients together in a mixer for a few minutes until they are well blended. The decorations are all made with fondant except the hoop of white sugar balls.  There are many useful “how to make a bow” tutorials on youtube that will explain how these bows can be made.     

 

 

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