Quest for the Perfect Vanilla Cupcake

{via *Sweet Indulgence}

I think everyone who bakes, especially those who love cakes and cupcakes, is on the search for the perfect vanilla cupcake.  I see a lot of other baking bloggers out there in the same predicament as me, we’ve settled for one, but we know there is something better out there.  Personally, my fallback is Amy Sedaris’ Cupcakes.  My dream cupcake would dome nicely, taste sweet and have a light, fluffy crumb.

I’ve seen Billy’s recipe EVERYWHERE, but hadn’t tried it because I was mistaking it for Magnolia’s which I found disappointing.  On Friday night, as part of my new motto “staying in is the new going out” I baked these.  It was kind of stupid to make them on a Friday night because I had no where to take them!  Unfortunately, I was able to test 4 or 5 over the weekend.  I say unfortunately because these are not it, not the perfect vanilla cupcake.  Not overly sweet, dense and a little on the dry side.  Not bad.  Just not perfect.

The search continues…

Billy’s Vanilla Cupcakes

{Makes about 30 cupcakes}

  • 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°. 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 two-thirds 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, frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

{This is what it sometimes looks like when I’m trying to shoot my cupcakes.  It was really overcast that day so natural lighting was not working in my favor.  Oscar still thinks they look delicious rain or shine.}




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