Sunday, October 17, 2010

Recipe of the Week - Vanilla Cupcakes

Every blog I read has at least one post concerning the search for the perfect vanilla cupcake recipe.  I have also been searching for many years...and I might have just found it!  The Magnolia Bakery recipe and Amy Sedaris' recipe held a lot of promise, but these recipes did not stand up to my altitude adjustments. You could have parked a truck in the sinkhole in the middle of the cupcakes!

I have no idea where this recipe came from or to whom to give credit.  This recipe was in my recipe box with no information on the card.  The cake is moist and does not sink in the middle during baking.  It doesn't dry out easily and passed my "overnight" test.  I taste the cake shortly after baking and then again the following day to see how much it dried out overnight.  This recipe did not dry out at all. 

Sending out a big thank you to the person who created this recipe!




Vanilla Cupcakes

4 1/4 cups cake flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks unsalted butter - room temperature
2 cups sugar
2 teaspoons vanilla
4 eggs - room temperature
2 cups buttermilk

Preheat oven to 350°F.  Prepare your muffin tins with cupcake liners.
Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs one at a time, beating well and scraping down the bowl after each addition.  Beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated. 

Frost with your favorite buttercream...or serve with fresh berries!


2 comments:

~Nikki~ said...

The fruit on the cupcakes looks delicious... I love that idea


Jo Lynne @
Carpe Cupcakes!
said...

If you have fruit...you have instant cupcake toppers.