Monday, March 15, 2010

Vanilla Cupcake II

Billy Bakery’s Vanilla Vanilla Cupcake

After the tremendous success I had baking Billy Bakery's Chocolate Cupcake, I vowed to try their Vanilla Cupcake. And.... it was well worth it. This cupcake is delicious. Is it better than Magnolia's? Well, depends on your preference.

Without dwelling too much into comparison, I'll say that the Vanilla Vanilla cupcakes turned out moist and light. They were a delight to eat. Magnolia's recipe was a bit richer (kinda like pound cake)

I think in cupcake form, I might prefer the Billy Bakery recipe. However, for a full cake, I think Magnolia's recipe would be divine!

  • 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
  1. Preheat oven to 325 degrees. 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.
  2. In a large glass measuring cup, whisk together eggs, 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.
  3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
  4. 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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