Vanilla Cupcakes
I like trying new recipes. I know that a lot of people don't, because what if they turn out bad, but I like it. Besides, you can't just use the same old recipes over and over again. Especially if they aren't the best recipes ever!
However, after using this recipe for vanilla cake (yellow cake?), I think I found it. The recipe to use over and over again. And it comes from the Brown Eyed Baker.
Just as a sidenote, I've been lusting over her mocha cupcakes with espresso frosting for forever! Oh my my my, do they look good. As does the flag cake. I'm going to make that sometime and it won't be the fourth of July and I won't care because it'll be so good!
So back to these cupcakes, yeah. They're good. I don't quite love the frosting, but that's not my concern. I used cake flour in these instead of all purpose as the recipe says to. I've had very bad, very cornbready experiences with all purpose flour in cupcakes, so I stick to cake flour. It makes them lighter, fluffier, and actually taste like cake! Woo hoo! And speaking of light and fluffy, oh yeah. These have that. In fact, they're so light and fluffy that the cupcake papers don't stick to them. They've been peeling away from the cake. It's cute and all, but not the best trait for cupcakes in my opinion. But really, that's like of negative importance.
These were pretty easy for cake, I think. I mean, I don't know about you but I'm feeling 22! Wait... that's not right. Let's try again. I don't know about you, but I don't think cake is inherently difficult. There ya go. Second time's a charm.
Just mix your stuff together. I actually did my steps differently from the recipe. It says to combine the drys, then add the wets to that. I don't like that at all. I just don't think that it would work very well. So I followed the steps to pretty much every other cake recipe out there, and mixed the wets, mixed the drys, and added the drys to the wets in two parts. This is a thickish batter, btdubs.
Recipe (adapted from Brown Eyed Baker):
1 1/2 cups flour (cake preferably but I know that most people only have AP)
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 stick butter, room temperature
1/2 cup sour cream
1 large egg
2 large egg yolks
1 1/2 teaspoons vanilla extract
Combine flour, sugar, baking powder, and salt in a bowl and set aside. Beat butter, sour cream, eggs, and vanilla until fluffy. Add dry ingredients in two or three stages. Mix until combined and smooth, but don't over mix. Bake at 350 for 15-20 minutes (I did 17).
I should note that I made mini cupcakes, as you can see, so for larger cupcakes you should bake for at least 20. BEB says 20-24.
And I got 40ish cupcakes. I could have gotten more if they were a uniform size, but I'll need some help on that front.
Just something I noticed, but did you see that in the instructions, all three of the lines start with the letter C? It's crazy!
And if you didn't believe me about these being really good, which I don't know why you wouldn't since I'm totally trustworthy and I wouldn't lead any of you astray, but I brought these to a potluck and everyone was like "OMG. These are soooo good! I had one and then went back for three more!" True fact. Then someone was telling someone else about how good of a baker I am and they were like "Yeah, Elissa brought the M&M cookies to the meeting and I wasn't feeling that well but I had one and couldn't stop eating them they were so good!" True fact again. How sweet is that??
But it's a bummer I couldn't get any glamor shots of these. I was super rushed the day I made these, an alas, this post doesn't have the usual by-the-window picture that the other posts have. S'okay. I'll make up for it next time with only window pictures! Mwahaha!
However, after using this recipe for vanilla cake (yellow cake?), I think I found it. The recipe to use over and over again. And it comes from the Brown Eyed Baker.
Just as a sidenote, I've been lusting over her mocha cupcakes with espresso frosting for forever! Oh my my my, do they look good. As does the flag cake. I'm going to make that sometime and it won't be the fourth of July and I won't care because it'll be so good!
So back to these cupcakes, yeah. They're good. I don't quite love the frosting, but that's not my concern. I used cake flour in these instead of all purpose as the recipe says to. I've had very bad, very cornbready experiences with all purpose flour in cupcakes, so I stick to cake flour. It makes them lighter, fluffier, and actually taste like cake! Woo hoo! And speaking of light and fluffy, oh yeah. These have that. In fact, they're so light and fluffy that the cupcake papers don't stick to them. They've been peeling away from the cake. It's cute and all, but not the best trait for cupcakes in my opinion. But really, that's like of negative importance.
These were pretty easy for cake, I think. I mean, I don't know about you but I'm feeling 22! Wait... that's not right. Let's try again. I don't know about you, but I don't think cake is inherently difficult. There ya go. Second time's a charm.
Just mix your stuff together. I actually did my steps differently from the recipe. It says to combine the drys, then add the wets to that. I don't like that at all. I just don't think that it would work very well. So I followed the steps to pretty much every other cake recipe out there, and mixed the wets, mixed the drys, and added the drys to the wets in two parts. This is a thickish batter, btdubs.
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| Pre Bake |
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| Post Bake |
Recipe (adapted from Brown Eyed Baker):
1 1/2 cups flour (cake preferably but I know that most people only have AP)
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 stick butter, room temperature
1/2 cup sour cream
1 large egg
2 large egg yolks
1 1/2 teaspoons vanilla extract
Combine flour, sugar, baking powder, and salt in a bowl and set aside. Beat butter, sour cream, eggs, and vanilla until fluffy. Add dry ingredients in two or three stages. Mix until combined and smooth, but don't over mix. Bake at 350 for 15-20 minutes (I did 17).
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| You can kinda see the crumb |
And I got 40ish cupcakes. I could have gotten more if they were a uniform size, but I'll need some help on that front.
Just something I noticed, but did you see that in the instructions, all three of the lines start with the letter C? It's crazy!
And if you didn't believe me about these being really good, which I don't know why you wouldn't since I'm totally trustworthy and I wouldn't lead any of you astray, but I brought these to a potluck and everyone was like "OMG. These are soooo good! I had one and then went back for three more!" True fact. Then someone was telling someone else about how good of a baker I am and they were like "Yeah, Elissa brought the M&M cookies to the meeting and I wasn't feeling that well but I had one and couldn't stop eating them they were so good!" True fact again. How sweet is that??
But it's a bummer I couldn't get any glamor shots of these. I was super rushed the day I made these, an alas, this post doesn't have the usual by-the-window picture that the other posts have. S'okay. I'll make up for it next time with only window pictures! Mwahaha!
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