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What is your BEST MOIST VANILLA cupcake recipe? - Page 2

post #16 of 52
5/5/11 at 7:57am
If you aren't against pudding mix - how about sticking a box of vanilla pudding mix into the cake batter - it makes it sooooo moisticon_smile.gif
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post #17 of 52
5/5/11 at 8:56am
That can mess up a scratch cake though. Some recipes can't handle the extra sugar and weight.
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post #18 of 52
5/5/11 at 2:48pm
Quote:
Originally Posted by lilmissbakesalot

That can mess up a scratch cake though. Some recipes can't handle the extra sugar and weight.



lilmissbakesalot, there are many on this site who bake scratch cakes that may disagree with this statement...possibly you may need a better scratch cake recipe...I have used pudding in my scratch recipes for years and they have always been able to handle the pudding.

I would gladly share several great scratch recipes that work with or without pudding. There is one at the bottom at AllRecipes that works great. Hope that this helps.

Here are some other places that will show you that many of us use pudding mixes in scratch recipes. There are a lot more in the forums...hope you can see these without some Error 404 showing up
icon_lol.gificon_lol.gificon_lol.gif

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=6556738&sid=d57c1d7f890fa7ff557694b91bb31368

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=5858507&sid=35a00c794817059587aa632d2462f0b3

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=6071282&sid=a61bef6a48f2db9d7609a44b75319112

See this recipe on Allrecipes.com... http://allrecipes.com/Recipe/cake-mixes-from-scratch-and-variations/Detail.aspx
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post #19 of 52
5/5/11 at 8:13pm
Well I never said it would mess with ALL scratch recipes and I also didn't say it would always not be able to handle it. icon_smile.gif I never speak in absolutes like that... especially when I don't have a ton of experience.

As for the recipe advice... sorry... not going to screw with a perfectly fine recipe with a pudding packet. It totally moots the point of scratch baking for me. I also have the same aversion to shortening, but that's just me. I'm sure it works fine.. I just don't like using it (shortening that is). You can add coffee creamer to the list of things I won't use too. I have plenty of moist recipes that don't require the addition of pudding mix. I can see though how it could be okay since pudding packets have a lot of emulsifiers in them. I see no need to go there though... If you are going to go the route of adding a pudding packet you might as well just doctor a mix. Of course that's just my silly opinion. icon_smile.gif
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post #20 of 52
5/5/11 at 8:27pm
Quote:
Originally Posted by lilmissbakesalot

Well I never said it would mess with ALL scratch recipes and I also didn't say it would always not be able to handle it. icon_smile.gif I never speak in absolutes like that... especially when I don't have a ton of experience.

As for the recipe advice... sorry... not going to screw with a perfectly fine recipe with a pudding packet. It totally moots the point of scratch baking for me. I also have the same aversion to shortening, but that's just me. I'm sure it works fine.. I just don't like using it (shortening that is). You can add coffee creamer to the list of things I won't use too. I have plenty of moist recipes that don't require the addition of pudding mix. I can see though how it could be okay since pudding packets have a lot of emulsifiers in them. I see no need to go there though... If you are going to go the route of adding a pudding packet you might as well just doctor a mix. Of course that's just my silly opinion. icon_smile.gif



It's my silly opinion, too. No shortening, coffee creamers or puddings in my cakes. I'm sure it works for others, though. But there are plenty recipes out there that are moist and delicious without all the additives.
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post #21 of 52
5/6/11 at 12:20am
After trying both Martha's and Pioneer Woman's vanilla recipes, I have to stick with Martha's. I'm afraid I just couldn't get into the taste of PW's. I'm sure it was the shortening, but it had an indescribable flavor to it, maybe greasy???..Anyway, I've tried so many vanilla recipes, I'm just happy I found one (MS's) that doesn't make me have some water nearby to wash it down.
www.sweetcakes-sweetcakesct.blogspot.com
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www.sweetcakes-sweetcakesct.blogspot.com
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post #22 of 52
5/6/11 at 2:39pm
Quote:
Originally Posted by SweetSuzieQ

This is what I use and, always get rave reviews:

1 cup sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup milk

Preheat oven to 350.
Cream butter, sugar, and eggs together until fluffy. Add vanilla.
Combine dry ingredients (and I sift) into a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients.

Scoop into cupcake tins (best is about 3/4 full) and bake for 20-25 mins at 350. Let cool.



I used this recipe. I used a little more vanilla. Added a couple things and wow it came out really good! Thanks!
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post #23 of 52
5/7/11 at 8:33pm
This is my favorite:

http://www.marthastewart.com/255457/billys-vanilla-vanilla-cupcakes

Billy's is a famous bakery in NYC. This is so good that you can eat it and enjoy it without frosting.
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post #24 of 52
5/8/11 at 2:57am
Thread Starter 
Quote:
Originally Posted by lutie

Quote:
Originally Posted by SUNSHINEMOLLY

I also tried this recipe ... and they were VERY VERY GOOD!!

1 cup white sugar
½ cup butter ( 250 gms)
2 eggs
1 ½ tsp Vanilla extract (i used almost 2)
1 ½ cups Plain flour
1 tsp baking powder
½ cup milk ( I used butter milk)
160 degrees fan forced oven (350 i think in US)
Cream butter, sugar and egg until fluffy, add vanilla
Sift all dry ingredients, add ½ dry ingredients to mixture, mix until just combined, add milk
Then add rest of ingredients.
Cook until just dry 15 mins then watch

It was almost like a doughy biscuit mix, i was worried, but they were fabulous! I even kept in fridge for a day and once 'room temp' they were still very very moist and delicious

What about the acid with the buttermilk? I do not think that there is enough acid in baking powder to support the buttermilk...did you not use any baking soda?



Honestly they were great!! just used baking powder
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post #25 of 52
5/8/11 at 2:58am
Thread Starter 
Quote:
Originally Posted by FairyCakeLuv

Quote:
Originally Posted by SweetSuzieQ

This is what I use and, always get rave reviews:

1 cup sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup milk

Preheat oven to 350.
Cream butter, sugar, and eggs together until fluffy. Add vanilla.
Combine dry ingredients (and I sift) into a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients.

Scoop into cupcake tins (best is about 3/4 full) and bake for 20-25 mins at 350. Let cool.



I used this recipe. I used a little more vanilla. Added a couple things and wow it came out really good! Thanks!



I did too actually
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post #26 of 52
5/8/11 at 10:04am
What did you add? What couple of things?
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post #27 of 52
5/8/11 at 12:12pm
Quote:
Originally Posted by SweetSuzieQ

This is what I use and, always get rave reviews:

1 cup sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup milk

Preheat oven to 350.
Cream butter, sugar, and eggs together until fluffy. Add vanilla.
Combine dry ingredients (and I sift) into a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients.

Scoop into cupcake tins (best is about 3/4 full) and bake for 20-25 mins at 350. Let cool.



I didn't see the baking powder at first. Sounds like it might be yum!
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post #28 of 52
5/20/11 at 12:19pm
I tried the Martha Stewart recipe. It was OK but I still love the Golden Vanilla cupcake recipe from Vegan Cupcakes Take Over the World. I'm always on a search for a better vanilla cupcake and end up coming back to this one.
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #29 of 52
5/20/11 at 12:44pm
Osgirl, It's funny because I just printed that recipe off the other day. I was thinking of using it for my cousin's bridal shower cupcakes but I wasn't sure how good it was..... that makes me feel a little better. Thanks! icon_smile.gif
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post #30 of 52
5/23/11 at 7:19pm
Has anyone tried the King Arthur Flour recipe for Golden Vanilla Cake? I tried it with gluten free flour but haven't made it with regular cake flour yet.
I've had great success with their chocolate fudge cake recipe so I am anxious to make this one.

Here is a link if anyone is interested:

http://www.kingarthurflour.com/recipes/golden-vanilla-cake-recipe
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