Friday, April 19, 2013

Vanilla Cupcakes

I am on a search for a new vanilla cupcake recipe.  I have had a hard time finding a recipe for a light and fluffy cupcake that's absolutely loaded with rich vanilla flavor.  The perfect vanilla cupcake has to have an airy, delicate texture but still be sturdy enough to hold a healthy dose of vanilla buttercream.  Is that too much to ask?  After looking at hundreds of different vanilla cupcake recipes, I decided to come up with my own.  Here goes nothing.

Amy's Vanilla Cupcakes
  • 1 3/4 cups cake flour, not self-rising
  • 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 buttermilk
  • 2 teaspoons pure vanilla extract

Cream butter until light and fluffy.

Add sugar and beat until creamy. 

Combine eggs, buttermilk and vanilla.

Combine dry ingredients.

Add 1/3 of dry ingredients, 1/2 of wet and repeat.  Add remaining dry ingredients.

Pour into lined cupcake pan.

Bake 18 minutes at 350.  Cool on wire racks.

Get ready to frost.

Top with vanilla swiss meringue buttercream.

Now that is a vanilla cupcake worthy of the title "Amy's Vanilla Cupcake."


Vanilla cupcakes with vanilla buttercream, nothing fancy, just pure, rich vanilla flavor.  That's all I asked for.


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