Billy's Vanilla, Vanilla Cupcakes
photo by mfwiley
- Ready In:
- 27mins
- Ingredients:
- 9
- Yields:
-
30 cupcakes
ingredients
- 1 3⁄4 cups cake flour, not self-rising
- 1 1⁄4 cups unbleached all-purpose flour
- 2 cups sugar
- 1 tablespoon baking powder
- 3⁄4 teaspoon salt
- 1 cup unsalted butter, cut into 1-inch cubes
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
directions
- Preheat oven to 325°. 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.
- Add eggs, one at a time.
- In a large glass measuring cup add 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.
- Using an ice cream scoop for even cupcakes, divide batter 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.
- 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.
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Reviews
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It is an easy recipe to put together, no actual "creaming" is done which is a nice change. The batter had a great taste, sort of like sugar cookie dough. Yum! However I did have to make two batches to get it right. Filling the cups 2/3 full was too much, they overflowed. The next time I only filled them half way full and that was just right. The other problem I had was that they stuck to the paper liner and it was hard to get the paper off without destroying the cupcake. I sent the recipe to my grandmother (expert baker) to see if she has the same problem. I am waiting to hear. I loved the taste, but would not probably make it again unless I can solve the problem.
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Just made these today, and they are a disaster. Two Tablespoons of baking power cannot be correct. The cake is way too crumbly, and you can't even get it out of the cupcake papers. Also, 2/3 full is too much, half full works much better. The flavor is great, but somehow, somewhere the correct amount of baking power must be noted.
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This is a delicious recipe WHEN IT IS SHARED CORRECTLY! The recipe is wrong - the one from Billy's bakery is on Martha Stewart's web site as prepared by Billy so it's correct. Using 2 T. of baking powder will result in the disaster I had in my oven! I ruined special cupcakes papers for my sister's birthday by following a recipe that was printed wrong on this web site instead of Martha's - my bad! Science does matter people!
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RECIPE SUBMITTED BY
dojemi
United States