I have wanted to put some cupcake recipes on my Blog for a while now. However with teaching and 2 kids, a dog and a house to maintain there seems so little time in the day. Got my cuppa tea and I am ready to to do it!! Here are 3 recipes that I love. I do find though when making cakes or cupcakes for that matter, when you have oil in the batter the cake or cupcake tends to stay moister for longer.
1. THE ULTIMATE VANILLA CUPCAKE
Yield : 16 cupcakes
*1 cup granulated sugar
*1 vanilla bean (slit the bean in half lenghtwise and scrape out the beans)
*1 3/4 cups (175g) cake flour (not self raising)
*1 1/2 teaspoons baking powder
*1/2 teaspoon baking soda
*1/2 teaspoon salt
*1/4 cup (57 grams) unsalted butter, room temperature
*2 large eggs at room temperature
*1/3 cup (75 grams) full-fat sour cream
*1/4 cup (60 ml) canola or vegetable oil
*1 tablespoon PURE Vanilla extract (don't use imitation)
*2/3 cup (160 ml) whole milk
METHOD
1. Preheat your oven to 350 F (180 C). Make sure the oven shelf is in the middle of your oven.
2. In a small bowl, combine sugar and vanilla seeds. (To get the seeds from the vanilla bean, with a sharp
knife slit the bean in half lengthwise and scrape out the seeds with a spoon) Break the seeds up into the
sugar with the back of a spoon to better infuse the vanilla into the sugar.
3. In a medium bowl (stand mixer bowl) mix the cake flour, baking powder, baking soda, and salt.
4. Add the sugar infused with the vanilla seeds to the flour mixture and mix well.
5. Add the butter to the flour mixture and using the paddle beater mix on a medium-low speed for 3
minutes. Because there is not a lot of butter your mixture will resemble fine bread crumbs.
6. In a small mixing bowl, whisk together the eggs, sour cream,oil, and vanilla extract until well mixed.
7. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
8. Slowly add the milk and mix on low speed until just combined. (The mixture is quite liquid- perfect!)
9. Fill cupcake liners just over 1/2 full.
10. Bake for 14 minutes and test to see if they are done by inserting a toothpick into the centre If it comes
out clean it's done. If they are not done then leave them in the oven for a further 2 minutes. If they are
still not done bake for a further 2 minutes until done. The cupcakes should be light in colour, not golden
brown.
11. When cupcakes are done, remove them from the tin and cool on a wire rack.
Tip: Filling cupcake liners- Because all batters rise differently,some rise alot and some don't, bake a test cupcake with the batter and you can then see how much batter to put in your cupcake liner.
This way you will have perfectly sized cupcakes and you get to eat the test cupcake too!!
2. GOLDEN CUPCAKES (Recipe adapted from Nick Malgieri - "The Modern Baker")
Yield: 18 cupcakes
*2 3/4 cups all-purpose flour
*2 1/2 teaspoons baking powder
*1/4 teaspoon salt
*12 tablespoons (1 1/2 sticks) unsalted butter, room temprature
*1 1/2 cups sugar
*2 teaspoons vanilla extract
*1 teaspoon finely grated lemon zest
*6 large egg yolks
*1 (8-ounce/225 gram) container sour cream
METHOD
1. Set the rack in the middle of the oven and preheat your oven to 350 F (180 C)
2. In a medium bowl combine flour, baking powder, salt and mix well to combine.
3. In a mixing bowl combine butter, sugar, vanilla and lemon zest. Beat well with the paddle atachment
on medium speed until lightened in colour, about 3-4 minutes.
4. Beat in the egg yolks 1 at a time, beating well after each addition.
5. Decrease the speed to lowest setting and add half of the flour mixture, mix until just combined. Stop the
mixer and scrape down the bowl.
6. Beat in the sour cream on low setting and then add the rest of the flour. Once mixed stop the mixer and
scrape down the bowl. Increase the speed to medium and mix the batter for 3 minutes.
7. Scoop the batter into your cupcake liners and bake till golden brown and cooked, about 20 minutes.
8. Cool the cupcakes in the pan on a wire rack for about 5 minutes. Take the cupcakes out and place
them on the wire rack to cool completely.
9. Frost cupcakes with you favourite frosting and enjoy.
3. YELLOW CUPCAKES (Recipe adapted from King Arthur Flour)
Yield: 18 cupcakes
*3/4 cup (6 ounces) unsalted butter
*1 1/2 cups (10.5 ounces) granulated white sugar
*3 large eggs, beaten lightly
*1 teaspoon baking powder
*1 teaspoon baking soda
*3/4 teaspoon salt
*2 1/2 cups (10.5 ounces) unbleached all-purpose flour
*1 cup (8 ounces)yogurt, regular of low fat, plain or vanilla
*2 teaspoons vanilla extract
METHOD
1. Preheat your oven to 350 F. Line cupcake pans with 18 paper or silicone liners.
2. Beat butter and sugar in a large mixing bowl until they are well combined. Add eggs 1 at a time,
beating well after each addition. Once all the eggs are added, beat the batter at high speed with
your electric mixer for 5 minutes, till it's light and fluffy. Stop halfway through and scrape down
the bowl.
3. Add the baking powder, soda and salt to the batter, beating briefly till well combined.
4. Gently stir in flour alternately with yogurt. Now add the vanilla extract and mix.
5. Scoop batter into cupcake liners, about 1/4 cup.
6. Bake cupcakes for 22 minutes until done. Test cupcakes with a toothpick in the centre.
7. Remove cupcakes from the oven and place on cooling rack. Remove them from pan after about 10
minutes.
8. Once cupcakes are cool decorate as you please.
