Originally I had a vanilla cupcake recipe from a magazine that I pretty much used for everything but it didn't work out perfect every single time, so ever since I read this post by Glory at Glorious Treats I have been intrigued as to whether this cupcake really lived up to its name.
The funny thing is, this recipe looks almost identical to my Chocolate Cake recipe (which of course I use for cupcakes too) other than the cocoa. So I wonder if it is because of this blend of oil, buttermilk and no butter that makes it different.
I don't know. I don't care -to be honest. What I DO know is it was heavenly!
I iced these bad boys with tonnes of delicious buttercream icing and handed them out at work to get some feedback on my new recipe.
Personally I was worried that they had a slight after taste of baking soda but I think maybe I was just looking for a fault.
Truth be told these were quite possibly the best tasting cupcakes I had ever made.
They tasted like bought ones, not ones from a supermarket, but ones you would pay at least $5 for in a fancy shmancy cupcake shop!
As for everyone elses opinions, they loved them! I only bought 14 to work and they didn't make it past lunch time!
Without further ado, I present to you the best vanilla cupcake recipe, thank you so much for the recipe Glory!
Recipe Adapted from Glorious Treats
2 1/2 C Cake Flour (see below for instructions on how to make this)
2 1/2 t Baking Powder
1 t Baking Soda
1 t Salt
1 1/2 C Sugar
3 t Vanilla Extract
1 C Oil (vegetable or canola)
1 C Buttermilk (or 1 cup milk with 1T white vinegar or lemon juice)
- Preheat oven to 180 degrees C and line two muffin tins with cupcake cases.
- Mix up buttermilk (if you're making your own like I always do) and set aside, this will look funny and chunky when you go to use it later.
- Sift flour, baking powder, baking soda and salt together in a large bowl, stir together and set aside.
- Beat eggs for about 20 seconds and gradually add sugar. Beat for another 30 seconds.
- Add vanilla and oil to egg mixture and beat.
- Add a third of the flour mix to the eggy mixture (make sure your beater is on a low setting or the flour will fly everywhere!) and beat.
- Add half the buttermilk and beat then add another third of the flour. Add the remaining buttermilk and then the flour and beat until combined.
- Pour the cake batter in to cupcake cases about 2/3 full and bake for 12-14 minutes.
- Cool in tin for five minutes before transferring to a cooling rack. Wait for them to cool down completely before icing.
Cake Flour Recipe (for one cup):
- Place 2 T of cornflour in a measuring cup
- Spoon normal flour into the measuring cup, use a knife to scoop away the extra on top of the cup.
- Sift the cup of flours atleast 3 or 4 times to mix them together.
|Sifting the cake flour|
|Love the smell of vanilla extract!|
|Very runny consistency|
220g Butter (softened)
3-4 C Icing Sugar
2t Vanilla Extract/Essence
- Beat butter for a few minutes until nice and fluffy.
- While butter is mixing (if you have a stand alone mixer) sift icing sugar into a large bowl and set aside.
- Add vanilla to the butter and beat for about 30 seconds.
- Start adding the sifted icing sugar one cup at a time.
- When icing starts to get lumpy add a Tablespoon of milk.
- Continue adding icing sugar and milk until you reach the consistency you like.
- Tint your favourite colour and pipe on to cupcakes with a large star tip (my favourite is Wilton 1M) using this tutorial.