Vanilla Cupcakes {Foodie Friday}

Now that we have found the best chocolate cupcakes, it was time to move on to vanilla. I made some vanilla cupcakes for Caroline’s birthday party and they were an epic fail. The taste was fine but they were really dense. My sister said they were like cornbread. Bummer. At least the chocolate cupcakes were amazing.

Here is what I love about these cupcakes: It makes 12 cupcakes. Many cupcake recipes make more cupcakes than is possible to eat…but 12 cupcakes, that’s like 2 for breakfast, lunch, and dinner for 2 days and they’re gone. I can’t help it if I like cupcakes, people. These cupcakes look perfect coming out of the oven. I used a ¼ cup scoop to fill my cupcake liners and it was hard to wait until they were cool to start eating them.

One Year Ago: Blueberry Muffins

Perfect Vanilla Cupcakes

Yields: 12 cupcakes

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

(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

Directions

* 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.

* Frost as desired when fully cool. I love to use my favorite Easy Vanilla Buttercream recipe.

* Feel free to use this recipe for a cake as well. The recipe above will work for a 6″ cake. Double the recipe for an 8″ or 9″ cake.

* A note about Cake Flour- Cake Flour has a lower protein content than traditional all-purpose flour, which results in a more tender, delicate crumb in the finished product. If you cannot find or access cake flour, feel free to substitute as necessary, but your results will vary from the original recipe. I used all purpose flour with fantastic results.

Source: Glorious Treats