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Thisvanilla cupcake recipe from scratch makes the fluffiest, moist and perfectlydomed cupcakes. I finally found theultimate recipe and I am so excited to share it.
For years Ihave been using my yellow cake recipe for cupcakes and this has served me well,it was moist and fluffy and tastes yummy.
Recently, areader of the blog had commented that she had used it as well for cupcakes andalthough it was good, it did not puff up enough to have a nice dome.
Honestly,although I have noticed that too, it never really bothered me and I neverthought twice about it. Until thiscomment.
This recipegives a perfectly domed, not too high nor too low and just the right shape. Here’s it is below yet to be frosted. Let’s appreciate it in its naked glory, shallwe?
The secret to uniform cupcakes is to use an ice cream scoop that is equivalent to 1/4 cup. You can also use a measuring cup to do this. This size is perfect for regular cupcakes. Below is a quick video I made on Instagram on how easy it is to use a scoop.
A video posted by Make Fabulous Cakes (@makefabulouscakes) on
You can alsochange up the flavourings by adding 1-2teaspoons of your desired extract like almond.
You can fancy up a plain vanilla cupcake byadding fillings such as fruit jams, citrus curds, pastry cream, ganache andwhatever else you can think of. Simplytake a paring knife and cut up a hole in the middle of the cupcake (how topictures in this post) and spoon in desired filling.
For frosting,I like to use my go to buttercream, recipe here. You can add flavours too into the buttercreamlike fruit, curds or chocolate.
And ofcourse there are so many ways to frost a cupcake but for this one I used asphere shaped Russian piping tipand it makes these gorgeous ruffles.
Here is a video on how to pipe these two-toned ruffle cupcakes using the Russian ball tips. It helps to move the tip side to side slightly and at the same time lifting it up ever so slightly as well. I like to put the two colours in separate bags so that the 2 colours will come out consistently even. Two tones can also be done without placing in separate bags, simply add one colour to one side and the other colour on the other side. And then pipe away!
Every bakershould have a good vanilla cupcake in their recipe collection and this definitelyfills the bill. It has a fine crumb, fluffy and simply scrumptious!
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THE ULTIMATE VANILLA CUPCAKE RECIPE
By Make Fabulous Cakes
INGREDIENTS
2 ½ cups (300g) cake flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup (170 g) unsalted butter at room temperature
1 ½ cups (300 g) granulated sugar
3 large eggs
1 cup (250 g) sour cream
2 tsp vanilla extract
METHOD
Preheat oven to 350 F. Line cupcake panwith cupcake liners.
Mix flour,baking powder, baking soda and salt in a bowl.Set aside.
In anotherbowl with a mixer, cream butter and sugar until lighter in colour.
Add eggs oneat a time, mixing well after each addition.Add in sour cream and vanilla. Mix well.
With themixer on low speed, add in the flour mixture and mix for a minute. Scrape down the sides with a rubber spatulaand beat for another minute.
Scoop the batter into theprepared pan. I used the ¼ cup measure to scoop it and fill the liner toabout 2/3 full. Bake for about 20-25 minutes.
The cupcake is ready whenan inserted wooden skewer or cake tester comes out clean or when it springsback when lightly pressed with a finger.
Cool completely before frosting.
Yield: About 21-24 cupcakes
Enjoy!
xoxo,
The Ultimate Vanilla Cupcake Recipe Top
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