Wednesday, July 18, 2007

Vanilla Vanilla Cupcakes

I know I'm in the midst of exams, but I just can't help it but to bake. Probably, this is my way of reducing stress. I'm very happy to have found a very very very good vanilla cupcake recipe. It is very soft and moist. I have attempt to add some variations to it by adding chocolate chips but its a no no no. Due to the very soft and light batter, the chocolate chips will sink in to the bottom. So this is only meant to be eaten plain or with buttercream or some icing on top.

Billy's Vanilla, Vanilla Cupcakes
Source: 52 Cupcakes

Makes about 30 cupcakes. (I only made half the portion)

(195gm)1 3/4 cups cake flour, not self-rising
(140gm)1 1/4 cups unbleached all-purpose flour
(450gm)2 cups sugar ( reduced the sugar portion)
1 tablespoon baking powder
3/4 teaspoon salt
(225gm)1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

1. Preheat oven to 165 degree. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.


Anonymous said...

May I know what is unbleached all purpose flour? TIA


Cuen said...

Hi, I didn't follow the recipe to use unbleached flour. I just used the plain flour aka all purpose flour.

Usually flour is bleached with bromine. Thus the difference is that regular all purpose flour has bromine added for a "whiter" color, and unbleached has a more sandy color.

Anonymous said...

Thanks for sharing the recipe, will try out one of these days :D
btw is 450g of sugar already reduced?


Cuen said...

Nope, I have yet to reduce the sugar. Can try to reduce it to about 400g.

Yupz, do try it out. Although it is just a plain cupcake but I really think this is the best, very worth making. I was reali convicted myself after eating it. The last cupcake still remains soft and moist on the 3rd day.

sue said...

hi there...i really enjoy reading yr blog and also yr bakes. I tried making the vanilla cuppies today and indeed they are soft. I am planning to frost the cupcakes soon but i noticed after a few hours the top part of the cake is a bit sticky and not this common for u as well? I am not sure if the sticky top will give me problem when i'm frosting with bittercream later.
Do u know the defination of freezing the cupcakes for later use? Does it means placing the cupcake in the freezer or fridge compartment?

thank you

Cuen said...

Hi Sue,

Sorry for the late reply. Yes, it will turn a little sticky on the top because of the moist and sugar. But don't worry, it will not affect your frosting. I've tried that with nutella. Be careful not to make your frosting too sweet, as the cupcake is already quite favorful. =)