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Monday, November 14, 2011

The Best Vanilla Cupcake recipe I've found










Yield: 2.5 dozen
From:  http://sweetapolita.com/2011/06/ruffles-roses-a-madish-tea-party/
Ingredients

1 3/4 cups (175 g) cake flour, not self-rising
1 1/4 cups (157 g) all-purpose flour
2 cups (400 g) sugar
1 tablespoon (15 mL) baking powder
3/4 teaspoon (5 g) salt
1 cup (2 sticks, 227 g) unsalted butter cut into 1-inch cubes, room temperature
4 large eggs, at room temperature
1 cup (250 mL/8 liquid ounces) whole milk, at room temperature
1 teaspoon (5 mL) pure vanilla extract (I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract for all of my baking)

Method

1. Preheat oven to 325°F (170°C). Line standard cupcake pans with your favourite paper cupcake liners.

2. In bowl of electric mixer fitted with the paddle attachment, combine dry ingredients (flours, sugar, baking powder, and salt) and mix on low speed until blended. Add cubes of butter, one at a time, and mix again until all butter is coated with flour.

3. Add eggs, one at a time, to mixer and blend until incorporated.

4. In a large glass measuring cup, whisk together milk and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl with spatula after each addition. Beat until just incorporated (try not to over beat).

4. Using a 1.5 oz cookie scoop (or your cake batter tool of choice), divide batter among liners (should be 2/3 full). Bake until a skewer inserted in the center comes out clean, about 17-20 minutes.

5. Remove from oven and immediately transfer the cupcakes onto a cooling rack by inverting the tray. Carefully turn the cupcakes right-side-up and let cool completely before frosting.

*Recipe source: Billy’s Bakery Vanilla, Vanilla Cupcakes via Martha Stewart


These are best with Royal Icing

Ingredients:

1/2 cup (125 mL) water
1/2 teaspoon (2.5 mL) cream of tartar
2 tablespoons (30 mL) meringue powder (I avoid Wilton brand and I like Ateco 480 Meringue Powder, 20 oz.)
*Optional: Flavoring/extract to taste (nothing oil-based) such as, almond extract, rosewater, vanilla extract (clear if you want the icing to remain very white), etc.
1 lb (454 g, about 3 3/4 cups) icing (powdered, confectioners’) sugar
Few drops food color gel (optional)

Method:

1. Place meringue powder, cream of tartar, and water (and extract, if using) in the bowl of an electric mixer fitted with the whisk attachment, and mix on low speed until frothy.

2. Add the icing sugar, and mix on low speed for 10 minutes. You can use the paddle attachment or the whisk attachment and see which you prefer (I tend to use the paddle attachment because it’s how I was taught by Bonnie Gordon, but I’ve done it both ways, and they both work!). The icing will be fairly thick, but glossy and not as thick as regular royal icing at this point.

3. If too thick, add water, 1 teaspoon at a time, mixing well after each addition, until the icing just runs off a spoon and is glossy and spreadable (but not too watered down). I was also taught at Bonnie Gordon College of Confectionary Arts that you can run the tip of a knife through the icing and count how many seconds until the line disappears, and when it takes about 8 seconds (in this case), I find it to be the best consistency for these fairy cakes.

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