I'm still getting settled in, but this is going to be a very good school year. I can't believe I'm a SENIOR in COLLEGE. *eeek!*
My London mates had a 90s party last night, and I made my favorite vanilla cupcakes with Pop Rocks on top. I know Pop Rocks have been around longer than the 90s but I distinctly remember enjoying them in my youth :)
I've eaten A LOT of vanilla cake and cupcakes in the last 4 months. Not being able to eat much (if any) chocolate has really forced me to gain a greater appreciation for vanilla, and today, I found my vanilla cupcake recipe. I know I said that before, but I REALLY MEAN IT THIS TIME! THIS IS IT.
|I know my camera is horrible, forgive me? I'm working on it!|
I've eaten three in the last hour, and I'm not even ashamed to say it. They're THAT GOOD.
The recipe is from the lovely Stef at Cupcake Project. She declared them the Ultimate Vanilla Cupcakes, and I must agree.
AND TOMORROW IS NATIONAL VANILLA CUPCAKE DAY! Celebrate by making these!!!
So, without further ado, here's the recipe!!!
THE ULTIMATE VANILLA CUPCAKE.
Courtesy of Cupcake Project
Yield: ~18 cupcakes
The Cupcakes Themselves!
Granulated sugar- 1 c
Vanilla bean- 1
Cake flour- 1 3/4 c, not self-rising
Baking powder- 1 1/2 tsp
Baking soda- 1/2 tsp
Salt- 1/2 tsp
Butter- 1/4 c, room temp, unsalted (*ALWAYS use unsalted butter in baking, unless otherwise stated!)
Large eggs- 2, room temp
Sour cream- 1/3 c
Canola oil- 1/4 c
Pure vanilla extract- 1 tbsp
Milk- 2/3 c (whole milk is best)
1. Combine vanilla bean contents with sugar in a small bowl. Smooth any clumps of seeds with the back of a spoon, to better mix the flavor in with the sugar. Set bowl aside.
2. Combine cake flour, baking powder, baking soda, and salt in a large bowl.
3. Add vanilla sugar to the flour mix, combine.
4. Add butter, and mix on medium-low speed for three minutes.
5. In a small mixing bowl, whisk eggs, sour cream, oil, and vanilla extract.
6. Add egg mix to flour and beat on medium speed until just combined. Slowly add milk, and mix on low speed until just combined. The batter will be liquid-y, DON'T PANIC!
7. Fill cupcake liners just over 1/2 full. Bake at 350 degrees for 14 minutes, then test for doneness. If any batter remains on a toothpick inserted into the center of the cupcakes, put them back in the oven for 2-minute increments. The cupcakes WILL NOT BE GOLDEN! They should stay a beautiful, pale vanilla-y color :)
8. Cool cupcakes completely before frosting.
These are the kind of cupcakes that can stand up to ANY frosting. But I highly recommend the following vanilla buttercream recipe if you're looking for true Vanilla Nirvana. Hehe!
Courtesy of How Sweet It Is
Yield: Enough to frost ~20 cupcakes, depending on your style
Butter- 1 c, softened
Powdered sugar- 4 c
Vanilla extract- 1 tbsp
Milk- 2 tbsp
1. Cream butter until smooth.
2. Add 2 c powdered sugar, then add the milk (this prevents the powdered sugar from flying everywhere!). After mixing well, add remaining sugar.
3. Add vanilla extract, and beat well.