Monday, May 14, 2012

Update - Vanilla cupcake...

So I wrote this post over the weekend about the perfect vanilla cupcake. My preference on Friday night was the cupcake with butter from the Joy of Baking.
BUT WAIT...the next day, I went to have another cupcake, and had one of my so called favorites, and it was really dry - actually really dry.  It was way too crumbly.  My husband tasted one with the oil, and it was perfection.  So this is what I learned:
If you're making cupcakes the day that you need them - fine, use that originally recipe. But, if you make them the night before and have to let them sit awhile, use this recipe for a super duper moist cupcake.

Moist vanilla cupcakes - yields about 15 regular size cakes
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 (vegetable, canola or extra light olive oil)
1/2 cup buttermilk

* Preheat oven to 350*F.
* 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.  Scrap 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 (carefully) and finish cooling on a wire rack.


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