Perfect vanilla cupcakes

Posted on: February 14th, 2012 by admin 2 Comments

A while ago I stumbled across this blog- Form V Artisan, a scientific approach to baking, which totally intrigued me.  It makes sense anyway, all those molecules being beaten and whipped and warmed and cooled.  I was first drawn to Christina’s authentic Pad Thai, but after having tried many of her recipes – I have a new fav.  These cupcakes are nothing fancy, but their texture is so delightfully soft and perfect, I will never use another recipe for fluffy vanilla cupcakes again.

1 3/4 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c granulated sugar
1/2 c butter, at room temperature
2 large eggs
1/3 c full fat sour cream
1 tsp pure vanilla extract
2/3 c milk

Preheat oven to 180ºC (350°F). Line 18 standard muffin cups with paper liners.

In the bowl of an electric stand mixer, sift together flour, baking powder, baking soda and salt. Add sugar and mix on low speed until well blended. Add softened butter and beat on medium-low speed until butter is coated with flour and mixture resembles dry crumbs, about 3 minutes. Increase speed to medium and beat 30 seconds longer. If you don’t have a mixer – mix the above dry ingredients together with a fork and then rub in the butter by hand (like making scones or pie crust).

In another bowl, whisk together eggs, sour cream and vanilla extract until smooth. Add this to the flour mixture and mix on medium-low speed until moistened, about 45 seconds. With mixer on low speed, gradually add milk and beat until batter is smooth, about 20 seconds. Scrape down the sides of the bowl and mix until batter is light, airy and creamy looking, another 15-20 seconds on medium to medium-low speed. Whether mixing with the mixer or by hand make sure you do not over mix.

Divide batter evenly among muffin cups, filling them about two-thirds full. Bake until a toothpick inserted into the center of the cakes comes out clean, about 14 minutes. Transfer cakes to wire racks to cool completely and ice however you choose.

Original recipe from Christina Marsigliese.

Song for this recipe:

“Lonely Boy” – The Black Keys Lonely Boy - Lonely Boy - Single

We’ve loved this band for a long time – so it’s no surprise that eatpress is excited by the Black Key’s new album, El Camino, that was released in Dec.  This is the first single released and it is classic Keys.  Classic like a good vanilla cupcake.  I’ve always enjoyed the way Dan and Patrick make their band sound like there are at least half a dozen members in it.  Especially live – they play so hard you seriously think some extra musicians hiding backstage.  It’s raw and bluesy.  Songs feel like you might already know them, but Dan’s voice makes you want to hear them over and over.  They make me want to take a road trip in an old car with my dog, a fully packed lunch-box and just follow sunsets.

Whether you’re alone or ‘en semble’ this Valentines, treat yourself.

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2 Responses

  1. Tina says:

    Just finished baking these :)
    This recipe is amazing :) I’m an amateur baker, and i did have a problem with them not rising to their full potential. However, MAN THEY ARE SO FLUFFY AND LIGHT AND MELT-IN-THE-MOUTH :) i must keep this recipe somewhere handy !!

  2. admin says:

    I’m so glad you tried them Tina! I make them all the time so I’m pretty sure of the ingredients, not sure why they wound’t rise the whole way, the only thing I can think of is if your baking powder isn’t fresh? But otherwise a tsp and a half should be OK. Thanks so much for letting me know you made them :)

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