As a home baker, I am always on the quest for the perfect vanilla cupcake recipe. Seriously, why is it so hard to find a recipe that yields results like a silly little cupcake from the grocery store.
I found this particular recipe on the delightful site, I Heart Cuppycakes, and since it was from one of my fav local boys, Duff Goldman, I had to give it a whirl.
I love, love the intense vanilla flavor in these, but wasn’t completely sold on the consistency. I think the original recipe was intended for a legit cake, which might explain why they are so dense. I changed the buttermilk measurement, and would probably add more the next time for a fluffier cake.
These little guys were made for a baby shower for a friend of mine whose little guy will be named Finn. I used a basic cream cheese frosting and added blue food coloring until I reached a fabulous Tiffany blue – I believe about 10 drops.
For the little cursive F’s I used that sweet little cup of chocolate discs that you melt in the microwave and get melty chocolate. I transferred the chocolate into a Wilton squeeze bottle. I then lined a baking sheet with parchment paper and drew fancy f’s. Make sure that you make the lettering rather thick so that they will stand up and not melt. I transferred the letters to the freezer to let them set up and then put them on the cupcakes.
The result was a pretty little cupcake… but the quest for the perfect vanilla cake continues.
3 1/2 cups All-purpose flour
2 1/2 t baking powder
1 t baking soda
1/2 t salt
3 sticks unsalted butter, softened
2 cups sugar
4 t vanilla extract
3 tbl canola oil
1 c buttermilk
Preheat oven to 350F. Line cupcake pans with liners and set aside.
In a large bowl, sift flour, baking powder, baking soda and salt. Set aside.
In a stand mixer, cream the butter and sugar for about 5 minutes until light and fluffy. Add vanilla. Add eggs, one at a time until incorporated. Add oil and buttermilk. Slowly add flour mixture in 3 additions and mix until just combined.
Fill cupcake liners about 1/2 full. Bake about 17-20 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.
Cream Cheese Frosting
12 ounces cold cream cheese
12 tbl unsalted butter, firm but not cold
1/4 t salt
1 1/2 lbs powdered sugar, sifted
1 t vanilla
Combine butter, salt, and cream cheese in mixer and beat on medium speed 2-3 minutes.
Add sugar until just incorporated, then add vanilla.
Transfer to piping bag and decorate.