I can't even remember how long I've been on the quest for the perfect cupcake recipe. At times, it seems like it's an impossible mission. But, as a homesick Texan living in London, I have to keep trying!
This recipe is by far the best I have ever come up with. It's based on a recipe that I've posted before with some key changes. There's a few things I love about this recipe. First, it's super fast and easy to make the batter. Second (and more importantly) it makes a light, moist, tender cupcake with the perfect vanilla flavour (a rare thing, in my opinion). Third, it really is the perfect reminder of home and is the best cure for homesickness....or maybe that's just the sugar-high?
Vanilla Cupcakes (Makes a little more than 30 cupcakes)
1 3/4 cup (280g) cake flour
1 1/2 cup (200g) plain flour
1 3/4 cup (440g) sugar
1 1/2 Tbsp baking powder
3/4 tsp salt
1 cup (8oz) butter, room temparture, cut into 1 in. cubes.
4 large eggs
1 cup whole milk
2 tsp vanilla extract
Preheat oven to 325*F. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine flours, sugar, baking powder, and salt. Mix on low speed until combined. Add butter in small pieces until just coated with flour.
Add eggs one at a time.
In a large measuring jug, whisk together milk and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down the sides of the bowl before each addition. Beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating halfway through, until a
cake tester inserted in the centre comes out clean, 17-20min.
Transfer to a wire rack to cool completely before frosting.
2 1/4 cup (18oz) butter at room temperature
3 Tbsp double cream
4 1/2-5 1/4 (500g-600g) cup icing sugar, sifted
2-3 tsp vanilla (to taste)
1/4-1/2 tsp salt (to taste)
Beat butter on medium high speed until pale (2 min).
Reduce speed and add sugar, 1/2 cup at a time, beating well after each addition. After every 2 additions, beat on high speed for 10 seconds and then return to a medium speed. The whole process should take 5 minutes. I highly encourage tasting this frosting as you add the sugar-there is a fine line between yummy frosting and tooth-hurting sweet frosting.
Add the vanilla and salt to taste. Beat until smooth.
Add the cream and beat.
Seriously....the best. cupcakes. ever.