The trick, of course, is not over-baking. Don't count on the time specified in the recipe, count on your own watchful eye. Just a few seconds too long will dry out these yummy treats. Trust me, I lost my first batch this way (darn computer, distracts me every time). No worries, they won't be wasted. Cake Ball post...coming soon!
Vanilla Cupcakes
1 3/4 cup cake flour (not self-rising)
1 1/4 cup unbleached all-purpose flour
2 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 sticks unsalted butter, cut into cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1 1/4 cup unbleached all-purpose flour
2 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 sticks unsalted butter, cut into cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside.
Combine both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour. Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix. Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Vanilla Buttercream
2 sticks unsalted butter (can substitute 1/2 cup shortening for 1 stick butter, I do when decorating)
1-2 teaspoon vanilla
2 tablespoons milk
1 lb (approximately 4 cups) confectioners sugar
1 tablespoon meringue powder
Cream butter, add vanilla and milk. Slowly add dry ingredients, mix until creamy. May need to increase sugar amount if stiffer consistency is desired.
Enjoy!
Combine both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour. Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix. Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Vanilla Buttercream
2 sticks unsalted butter (can substitute 1/2 cup shortening for 1 stick butter, I do when decorating)
1-2 teaspoon vanilla
2 tablespoons milk
1 lb (approximately 4 cups) confectioners sugar
1 tablespoon meringue powder
Cream butter, add vanilla and milk. Slowly add dry ingredients, mix until creamy. May need to increase sugar amount if stiffer consistency is desired.
Enjoy!
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