Keep decorations simple and sweet.
Every good bakers must have that one vanilla cake or cupcake recipe that is almost sacred to them,magical,delicioso and simply a favorite recipe for them to use over and over again. I will say that I have found mine too. Thanks for my never-ending research in many food and baking blogs. ;) Beacuse I don't trust myself enough to come up with my own recipe, maybe one day I will,however for now, I am itching to try the many awesome recipes out there.
I always seems to painstakingly fail whenever I try to bake with butter. It either collapsed,or too buttery and the texture is not something that I will go crazy about. Though there are recipes that calls for butter,and baked to perfection,maybe I haven't found a vanilla cupcake with butter-base and creaming method that will be a success just yet. But when I bake using oil,tadaa! It worked almost everytime.. Wonder why...
The recipe is the Perfect Vanilla Cupcake by Glorious Treats
The name says it all. Check out her beautiful cupcake in that stunning purple cupcake liners. And just drool..
1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
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)
* 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 Vanilla Cream Cheese Frosting 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 can not find or access cake flour, feel free to substitute as necessary, but your results will vary from the original recipe.
I didn't do any changes except for the buttermilk,I use milk with lemon juice in it,which worked just fine. Fluffy,moist,not too rich,not buttery,and impeccable cupcake with the swiss meringue buttercream. What more could a baker ask for?
The recipe for the pink Swiss Meringue Buttercream coming up on my next post! I have a thing for pink cupcakes or cakes. Its inviting and is such a sweet view. But I don't have a lot of pink clothes or pink things. Hemmm..