![]() ![]() If you don’t have an occasion for baking the cupcakes, try a quarter batch. This cupcake recipe is PERFECT!!!! It’s light and fluffy (something I was starting to think wasn’t possible in a yellow cake), tastes great, the crumb couldn’t be finer, it couldn’t be moister, and the top is domed and completely smooth, like it was a chiffon cake with zero cracks!!!!!!!! UNBELIEVABLE!!!!! Thank you soooooo much!!!!….also I read that if you set your oven at 425 degrees, pop in your cupcakes, bake them for exactly 4 minutes, then turn down the heat to 350 degrees the rest of the way, they dome even better:) I did it and they turned out great! Thank you again, my search for the best vanilla cupcake is over!!!! XOXO Then the after picture is a flat cupcake with a ton of frosting to make it look like it has a domed top still. I love how all of the website bloggers take pictures of their cupcakes when they are in the oven and have perfect domed tops. Some that looked good (hot milk sponge cake) were not that fluffy and moist and you could see the tunnels from the baking powder when you broke them open. They all shrunk when I took them out of the oven and none of them had domed tops. Frost with Chocolate Buttercream Frosting or other desired frosting.OMG!!!! You don’t know how long I’ve been searching for the perfect vanilla cupcake….for sure 6 months now and within the last 2 weeks, every day I’ve tried at least 4 different recipes, all of them saying they are “the best.” None of them even came close. Remove cupcakes from pans and place onto cooling racks. Bake at 350˚F for 15-20 minutes or until a toothpick inserted in the center comes out clean or the cake springs back when touched. ![]() Only mix each addition until almost, or just barely blended. Alternately add the flour mixture one-third at a time, and milk one-half at a time on low speed, beginning and ending with the flour mixture.Add the oil and vanilla while the mixer is running on low speed. Add eggs one at a time, beating well after each addition.In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar until light and fluffy about 2-3 minutes.In a medium bowl, sift together the flour, baking powder, and salt.Line cupcake pans with paper baking cups. Preheat oven to 350 degrees Fahrenheit.Over-mixing will activate the gluten resulting in a tough cake crumb. Add the flour in thirds and the milk in halves, mixing until just barely (or almost) incorporated. Adding flour to a separated batter will soak up the liquid and result in a heavy, dense cake, because the chemistry is all wrong. But why? If the butter becomes saturated with liquid, the batter will separate, and the liquid will stay on top. Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients.Mix it together and let it rest for 5 minutes before using. You can even make buttermilk by placing 1 Tablespoon of white distilled vinegar or lemon juice into a measuring cup, and then adding enough plain milk to the 1 cup line. Use buttermilk or whole milk for the best flavor and texture.This helps the eggs emulsify properly with the butter and creates a fluffy cupcake. Add eggs one at a time and beat well after each addition.“Light” refers to the color as well as the texture. Cream the butter with the sugar until light and fluffy. ![]()
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