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Super Vanilla Cupcakes
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 (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Start the oven pre-heating, setting it for 325 degrees.
Get your cupcake pans ready by lining them with paper liners.
Set-up your electric mixer with the paddle attachment. Use this to combine the flours, salt, sugar and baking powder, mixing on low speed. Then add the butter a few cubes at a time, and let it mix until the butter is just coated with the flour, then stop the mixer.
In a separate bowl, combine the vanilla extract, milk and eggs, whisking well. Turn mixer back on to medium and slowly pour in the wet ingredients. Use a spatula to scrape the sides of the bowl as you pour this part in. Do not overbeat the batter.
Use a small ladle or measuring cup with a spout to fill the cupcake tins. Only fill each cupcake liner two-thirds or your cupcakes will rise to far when they bake and burn onto the pan.
The cupcakes should bake for approx 17-20 minutes. Halfway through baking, rotate the pan in the oven. Test cupcakes to see if they are done by sticking a toothpick down into the center of a few of them. You want to see the toothpick come out "clean" with no batter sticking to it.
This recipes makes about 30 cupcakes.
When the cupcakes are done, tip them out of their tins and let them finish cooling by sitting on a wire rack. DO NOT FROST CUPCAKES UNTIL THEY HAVE COOLED COMPLETELY. Otherwise, the frosting melts and drips right off the cupcake.
Serve cupcakes at room temperature. Store them covered in plastic or sealed in the refrigerator. Eat within three days for best texture and freshness.
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 (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Start the oven pre-heating, setting it for 325 degrees.
Get your cupcake pans ready by lining them with paper liners.
Set-up your electric mixer with the paddle attachment. Use this to combine the flours, salt, sugar and baking powder, mixing on low speed. Then add the butter a few cubes at a time, and let it mix until the butter is just coated with the flour, then stop the mixer.
In a separate bowl, combine the vanilla extract, milk and eggs, whisking well. Turn mixer back on to medium and slowly pour in the wet ingredients. Use a spatula to scrape the sides of the bowl as you pour this part in. Do not overbeat the batter.
Use a small ladle or measuring cup with a spout to fill the cupcake tins. Only fill each cupcake liner two-thirds or your cupcakes will rise to far when they bake and burn onto the pan.
The cupcakes should bake for approx 17-20 minutes. Halfway through baking, rotate the pan in the oven. Test cupcakes to see if they are done by sticking a toothpick down into the center of a few of them. You want to see the toothpick come out "clean" with no batter sticking to it.
This recipes makes about 30 cupcakes.
When the cupcakes are done, tip them out of their tins and let them finish cooling by sitting on a wire rack. DO NOT FROST CUPCAKES UNTIL THEY HAVE COOLED COMPLETELY. Otherwise, the frosting melts and drips right off the cupcake.
Serve cupcakes at room temperature. Store them covered in plastic or sealed in the refrigerator. Eat within three days for best texture and freshness.