yellow vanilla cupcake

Lindsay Ann's Perfect Vanilla Cupcakes

Yield: 14-16 standard cupcakes or 2-3 dozen minis

Ingredients

• 1 1/8 cup (126g) cake flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (200g) granulated white sugar
• 3 tablespoons (42g) unsalted butter, softened
• 1/4 cup vegetable oil
• 6 tablespoons (1/4 cup + 2 tablespoons) sour cream
• 3 tablespoons milk
• 2 teaspoons vanilla bean paste or pure vanilla extract 
• 1/2 teaspoon butter flavor extract, optional (found by the vanilla extract in the grocery store)
• 1 large egg + 2 large egg yolks, room temperature (separate when cold)

Directions

Preheat oven to 350 degrees F. Line a cupcake pan with baking cups.

Sift together the flour, baking powder, baking soda and salt into a large bowl or bowl of a stand mixer. Add the sugar and mix for about 30 seconds to distribute the ingredients evenly and aerate the flour.  Beat in the softened butter and oil on low speed until it is moistened and looks like wet sand, about 45 seconds.

Vigorously whisk together the sour cream, milk, vanilla, butter flavor and eggs* for about 30 seconds, until well combine. On low speed, pour half of the liquid mixture into your batter in a very slow and steady stream. Increase to medium speed and beat for about 30 seconds. Scrape down the sides and bottom of your bowl with a rubber spatula to make sure all ingredients are fully incorporated. Slowly add the rest of the liquid mixture into your batter and beat for about 20 seconds.

Distribute the batter between baking cups (about 3-4 tablespoons batter each, for standard, or 1 1/2 tablespoons batter each, for minis). Bake standard size cupcakes for 16-18 minutes and minis for 8-10 minutes, or until your finger leaves a slight impression on the tops of the cupcakes when pressed and inserted toothpick comes out clean or with with a few moist crumbs clinging to it. Do not over bake. Remove from pan and cool completely on a wire rack before frosting.

Then, sift it together with the baking powder, baking soda and salt, into the bowl of a stand mixer (or a large bowl if using a hand mixer).

Then add the cup of sugar.



Give it a little mix, for about 30 seconds on low,  to distribute the ingredients evenly and aerate the flour. 

Then, add the softened butter and oil.

Beat on low speed until it is moistened, about 45 seconds.

It will look kind of like wet sand. This is the butter and oil, coating the flour, to protect it from gluten formation, once the liquid is added, preventing a tough, dense cupcake.



Vigorously whisk together the sour cream, milk, vanilla, butter flavor and eggs for about 30 seconds, until well combine. My recipe calls for 1 whole egg and 2 extra yolks for added richness, moisture, structure and color. I always save the whites for a healthy egg white omelet or some low cal Flourless Chocolate Cookies (low-fat/gluten-free) so they never go to waste!

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*Optional: Separate the egg white to whip up and fold into the batter at the end for an ultra fluffy cupcake. Start with a clean, dry glass bowl, beat the egg white with a hand mixer, on medium speed for about 1 minute, to foamy, soft peaks. Using a rubber spatula, gently fold the whipped egg white into your batter, in two additions.

Flavorful, sweet, fluffy and soft with a moist, tender crumb and perfect little dome. Frost and enjoy!

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Classic Vanilla Buttercream Frosting (with variations)

Yield: About 2 cups, doubles easily

Ingredients

• 1/4 cup (1/2 stick/2oz) unsalted butter, softened 
• 1/4 cup vegetable shortening (may use butter instead, if preferred)
• 1 1/2 teaspoons pure vanilla extract or vanilla bean paste
• 1/8 teaspoon salt, I use extra fine popcorn salt
• 2 cups (1/2lb) powdered sugar, sifted
• 1-3 tablespoons heavy whipping cream (sub half and half or milk if necessary)

Flavor Variations:

• Flavor extracts: Add 1/4 t.- 1/2 t. flavor extract of your choice (coconut, almond, mint, etc.) 
• Cappuccino: Add 2 tablespoons espresso powder/instant coffee granules
• Cookies & Cream: Add 1 cup cookie crumbs (about 12 Oreos)
• Marshmallow: Add one 7oz jar marshmallow creme/fluff
• Peanut Butter: Add 3/4 cup creamy peanut butter
• Berry/Fruity: Add 1/3 cup seedless fruit puree or preserves of your choice (raspberry, strawberry, etc.)
• Lemon (or any citrus fruit): Add zest and juice from 1/2-1 whole lemon, lime, orange, etc.
• Cinnamon: Add 1/2 teaspoon ground cinnamon
• Peppermint: 1 tablespoon finely crushed peppermint candies

Directions

With an electric mixer, beat butter and shortening on medium speed until smooth. Add vanilla, salt and any flavor variations. Alternately beat in powdered sugar and cream, on low speed until smooth. Increase speed to medium-high and beat for about 3-5 minutes until light and creamy.

Icing can be refrigerated in airtight container for up to 2 weeks, while iced cake should be stored in an air tight container, at room temperature, for 2-3 days.

- See more at: http://blog.dollhousebakeshoppe.com/2011/11/best-vanilla-cupcakes-ever.html#sthash.jXMKZvo6.dpuf




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