Just a secret Japanese baking technique applied to classic butter cupcakes ingredients.
Its like…. magic!
Is this the Vanilla Cupcakes recipe for you?
Vanilla Cupcakes with my secret Less-SweetFluffy Vanilla Frosting
Just slightly different technique.
Many promise game changing techniques, but all too often they fall short.
So why should you believe me when I say this is the last Vanilla Cupcake recipe youll ever use?
These cupcakes are perfectly shaped with the slightest dome, perfect for piping on frosting.
Because this is already a tried and proven recipemade using the batter from myVanilla Cake.
But dont believe me.Browse the reader feedback!
Holy mackerel, this cake is amazing.
The crumb of these cupcakes are plush and tender. Notice how it doesn’t have large irregular size holes like basic cupcake recipes.
…this is the sponge Ive been looking for my whole life.
Its so perfect I almost wept with sheer joy.
Call me on it try these cupcakes!
Vanilla Cupcakes withVanilla Buttercream
Freshness evidence!
And if it was dense, I would not be able to prod it at all!
If youre an experienced baker, you may wish toskip ahead to the recipeorrecipe video.
Freshness evidence – this 4 day old cupcake springs back when touched. This wouldn’t happen if it was dry and crumbly!
Dont waste your money on cake flour these workbetterwith plain/all purpose flour!
This is simply not true.
These cupcakes actually come outbetterusing plain flour rather than cake flour.
You dont get an eggy flavour.
Low fat works as well but rises marginally less.
speckling on the surface (from residual undissolved sugar grains.
Barely visible to ordinary people Im just particular!
The smaller the cake, the more prone to errors… but not with this recipe!
Beat eggs until fluffy
1.
There is no excess batter in this recipe!
The aeration created during this step is key for a soft, fluffy crumb.
This is a technique borrowed from Japanese sponge cakes, world renowned for being the fluffiest in the world!
Just follow my time and beater speeds and you cant go wrong!
Gently fold in dry ingredients
3.
Whisk togetherthe flour, baking powder and salt.
This should make the flourjustincorporated dont worry if there are some streaks on the bowl not mixed in.
Key here is minimum mixing!
Whisk together some batter with hot milk (tempering)
5.
Melt butter and heat milk use a microwave or stove to heat milk with the butter until it melts.
Finish batter & fill cupcake liners
7.
Slowly pour milk mixture back into whipped eggsover 15 seconds while beating on the lowest speed.
Scrape down sides of bowl, then mix for 10 seconds the batter should now be smooth;
8.
The standard size is 1/4 cup which is actually the perfect quantity for cupcakes!
KEY TIP: Do not overfill!
Bake 22 minutes
11.
Bake 22 minutesuntil golden and a toothpick inserted into the centre comes out clean.
Cupcakes are small they overcook easily!
This is what your cupcakes will look like beautifully golden with a sweet little dome.
Not too rounded flat enough for tall swirls of frosting to sit.
My frosting library is currently sadly lacking (Im working on it!)
My secret Less-SweetFluffy Vanilla Frosting
Swiss Meringue Buttercream many people consider this the superior version of traditional buttercream.
I havent shared a recipe yet but have usedthis recipeby a website calledSugar Spun Runin the picture below.
Airtight container, stat!Dont leave cupcakes out on the cooling rack longer than necessary.
Vanilla Cupcakes frosted with Chocolate Swiss Meringue Buttercream
The butter in the cupcakes firms up in the fridge, so cold cupcakes seem dry.
Also, cold cakes just arent very pleasant!
With paper in between, you could stack.
Place in an airtight container (for extra security / avoid freezer smells) then freeze.
TIPS to nail the cupcakes Every.
Read the recipe from start to finishbefore you start.
Vanilla Cupcakes with my secret Less-SweetFluffy Vanilla Frosting
you might shortcut reading for my quick n easy dinners, but for baking, read first then start!
So if your chatty Aunt Marge calls while youre mixing the batter, let it go to voicemail!
It should immediately bubble energetically.
Prevent screen from sleeping
If not, its dead chuck it!
However, you might use a stand mixer if you prefer.
Eggs at room temperature these will fluff better and faster, leading to fluffier cupcakes.
Cool but not cold?
Very warm?Hopefully not unless they just came out of a chicken!
De-chill icy cold mixing bowls run them under warm tap water then dry before using.
Not hot tap water just warm.Why?
Eggs aerate faster and better when slightly warm.
Cold bowl will lower temperature of eggs.
Dont substitute ingredientsunless I specifically say you could in the recipe notes.
Regular readers know that Imveryflexible with most of my savoury meals.
But with baking, I get stern because I want your cupcakes to work!
Vanilla Cupcakes Recap!
That is a LOT of information for these seemingly innocent looking little cupcakes!
Im done with cupcakes for a while.
Someone make them for ME!
For me, the biggest upside is that theyre still like freshly made on Day 4.
Because every single other recipe Ive tried were always disappointingly stale the next day.
Vanilla Cupcakes stays moist 4 days!
!
