double vanilla cupcakes recipe

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Double Vanilla Cupcakes Recipe

INGREDIENTS

Cupcake

1 cups + 2 tablespoons all-purpose flour

1/4 teaspoon kosher salt

1 1/4 teaspoons baking powder

1/2 cup unsalted butter, room temperature

1 cup sugar

1 egg plus 2 egg whites

1/2 cup whole milk

1/4 cup sour cream

1 1/2 teaspoons of vanilla extract

1/2 vanilla bean (or one whole bean if you can spare it)

Frosting

1/2 cup unsalted butter, room temperature

1 1/4 cups of powdered sugar

1/2 vanilla bean (or 1 teaspoon of vanilla extract)

METHOD

1 Preheat oven to 350 degrees F. While the oven preheats cut open and scrape out the seeds of a vanilla

bean. Place the seeds, empty bean, and the milk into a small saucepan. Heat to just under a simmer for

a few minutes being careful not to scald the milk. Remove from heat and allow the milk to steep and

cool. (Be sure to remove the bean after it cools. Wash it and then place it out to dry so it can be used

again.)

2 Beat the butter for about 3 minutes on medium speed, then add the sugar and beat until light and

fluffy, about 3 minutes. Add the egg and beat for 30 seconds. Add the egg whites, one at a time, beating

for 30 seconds each.

3 In one bowl sift together the flour, baking powder, and salt. In another whisk together the vanilla

steeped milk, vanilla extract, and sour cream.

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4 Add the flour mixture and the milk mixture to the butter sugar egg mixture in alternating additions

(dry-wet-dry method), starting and ending with the flour. Mix until just combined being sure to not

overbeat.

5 Divide the batter into cupcake papers in a muffin tin and bake at 350F for 18-20 minutes or until

slightly golden brown. Be sure to rotate the cupcakes after the first 15 minutes to ensure even baking.Be sure to keep a close eye as these can get overbaked quickly. Allow to cool on a wire rack. Frost when

cooled.

Frosting

Beat the butter and slowly add in the powdered sugar. Scrape the seeds out of the vanilla bean (or

vanilla extract if using) and beat in.

Makes about one dozen cupcakes.

Vanilla Cupcakes

1 3/4 cups of cake flour

1 1/4 cups of all purpose flour

1 cup (2 sticks) of salted butter

2 cups of sugar

1 heaping TBSP baking powder

4 large eggs

1/2 cup whole milk

1/2 cup of plain yogurt

2 tsp. vanilla extract

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Preheat your oven to 350 and line your cupcake pan with cupcake liners.

In a bowl mix together cake flour, flour, sugar, and baking powder. Make sure these are combined well.

With an electric mixer on medium speed, add butter. It will be easier to cut the butter into small squares

at room temperature. Don't just add the whole stick.

In a separate bowl, whisk together eggs, milk, yogurt and vanilla extract. Add this to the dry vanilla

cupcake ingredients and beat until combined but don't over beat!

With the vanilla cupcakes batter, fill lined cupcake tins until about 2/3 full. Bake for about 15-20 minutes

(give or take a few). You will know your vanilla cupcakes are done when you pat on the tops and they

spring back up at you. If they sink then the vanilla cupcakes need more time. If this is too confusing, you

can always use the old toothpick in the center trick and that should do it.

As far as frosting the vanilla cupcakes goes, I would suggest using the buttercream frosting recipe.

Decorate your vanilla cupcakes with colored sprinkles, sugar candies or fruit.

Moist Vanilla Cupcakes with Chocolate Buttercream Frosting

Ingredients:

3 cups all purpose flour

2 1/2 tsp baking powder

1 tsp salt

1 cup butter (room temperature)

2 cups sugar

4 eggs (room temperature)

1 cup whole milk (room temperature)

1 tsp vanilla extract

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Directions:

Preheat the oven to 350 degrees fahrenheit. Line a cupcake tray with liners. In a bowl, mix together

flour, baking powder and salt. Using the paddle attachment on a stand mixer, beat the butter until

creamy. Add the sugar and cream with the butter for 7 minutes, scraping the bowl when needed (batter

should be nearly white and fluffy). Add eggs, one at a time, beating well after each addition. Turn the

speed to low and alternatively, add the flour mixture and milk, starting and ending with flour until just

mixed. Add vanilla until just mixed. Divide the batter into the cupcake liners until 2/3 full (I used an ice

cream scoop which was the perfect amount to fill 1 cupcake). Bake until a toothpick inserted comes out

just clean ( mine took 20-23 minutes although the original recipe said 12-15 minutes). Cool for 5-10

minutes on a rack. Remove each cupake from the tray and wrap in cling fi lm individually to seal in

moisture. Cool on wire racks and frost when cold.

Chocolate Buttercream Frosting

Ingredients:

1 cup butter (room temperature)

1 tsp vanilla extract

1 lb. icing sugar

2 tbs milk or cream

4-6 tbs cocoa powder

Directions:

Using the paddle attachment on a stand mixer, beeat the butter with vanilla until smooth. Add the sugar

a little at the time, allowing it to fully incorporate into the butter. Add cream and cocoa powder and

keep beating the batter on high until fully smooth and aerated.

Note: The recipe has been slightly adapted from the original. I made half the recipe and for me, this

yielded 14 cupcakes.

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Duff Goldmans Vanilla Cake

Recipe from People Magazine, November 2009

Makes 2-9inch round cakes (I got 36 cupcakes)

INGREDIENTS

3-1/2 cups AP flour

2-1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1-1/2 cups (3 sticks) butter, unsalted

2 cups sugar

4 tsp vanilla extract

6 eggs

3 tbsp canola oil

2/3 cup buttermilk

INSTRUCTIONS

Preheat oven to 350F. Prepare cupcake pan with liners.

In a large bowl, sift to combine flour, baking powder, baking soda and salt. Set aside.

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In a stand mixer, fitted with a flat beater, cream the butter and sugar for about 5 minutes until light. Add

vanilla. Then eggs, one at a time. (Dont worry if the batter looks curdled.) Add oil and buttermilk. Slowly

add flour mixture in 3 additions and mix until just combined. Try not to overmix!

Fill cupcake liners about 1/2-2/3 full. Bake about 17-20 minutes or until a toothpick inserted in the

middle comes out clean. Let cool completely before frosting.

Simple Vanilla Cake

Photography by Lucy Schaeffer

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When a cake is this easy to make and so good, who needs a cake mix? This vanilla-scented cake is simply

irresistible slathered with your favorite frosting or layered in whipped cream and strawberries.

Ingredients

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2 cups (500 mL) sugar

4 eggs

2-1/2 cups (625 mL) all-purpose flour

1 cup (250 mL) milk

3/4 cup (175 mL) vegetable oil

2-1/4 teaspoons (11 mL) baking powder

1 teaspoon (5 mL) vanilla

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9x13-

inch (23 x 33 cm) rectangular baking pan with parchment paper. Grease the paper and the sides of the

pan well.

In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened,

about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until

the batter is smooth and creamy. Don't overbeat. Pour batter into the prepared baking pan(s).

Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the

center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round

ones.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off

the paper. Let cool completely before covering with frosting, if desired.