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What is your BEST MOIST VANILLA cupcake recipe? - Page 3

post #31 of 52
5/24/11 at 5:11am
Quote:
Originally Posted by Osgirl

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.



I'm going to give this a go - I like my vanilla recipe, but always happy to try new ones! Did you make it with the 2 types of flour? Do you think if I made it with all AP flour, it would be ok?
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post #32 of 52
5/25/11 at 7:19am
Glad those that I tried my cuppy recipe and liked it! It is my base so, I tweak it with different flavors and extras as needed (my fav is to add vanilla bean). Would love to hear what little extra things were added...always looking for inspiration!
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post #33 of 52
5/25/11 at 3:35pm
This doesn't help with the moist issue, but whenever I bake a vanilla cake I also scrape in the seeds from a vanilla bean. It takes the flavor way beyond anything extract alone can do. It makes it a true flavor rather than just plain cake like many people seem to consider vanilla.
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post #34 of 52
5/25/11 at 10:52pm
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.



Made these cupcakes and love the taste and texture.

I did have a couple of problems though, maybe someone come help. I evenly divided the batter between 12 liners but either the recipe does not make 12 or the batter does not rise enough as the cupcakes did not reach the top of the liners (baking powder was brand new), perhaps another tsp of baking powder??

The cupcakes did have a crispy top to them as some others have mentioned.

I must get an oven thermometer as mine were definitely cooked by 14mins, perhaps even a few mins before.

I will definitely be making these again, but should i increase the baking powder or just make an extra half quantity of batter?
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post #35 of 52
5/26/11 at 8:49am
Joanna, its interesting you should say that - I've used the Hummingbird Bakery recipe and it states it makes 12, and I only ever get 9 out of it. I'm in the UK, and I'm wondering if a UK "cup" measurement is different from a US "cup" measurement. I'm sure I saw different cups somewhere, but can't think where now.
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post #36 of 52
5/26/11 at 8:57am
Sorry - another question. How much butter is in half a cup? 4 oz? icon_confused.gif
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post #37 of 52
5/26/11 at 1:11pm
Quote:
Originally Posted by WeeSooz

Sorry - another question. How much butter is in half a cup? 4 oz? icon_confused.gif



yes 4oz
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post #38 of 52
5/26/11 at 8:47pm
Hmm, that is odd. It definitely makes a perfect 12 cupcakes for me:

Image
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post #39 of 52
5/27/11 at 1:36am
and a lovely looking 12 too icon_smile.gif

i'll be trying it out again this week.
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post #40 of 52
5/27/11 at 1:37am
and a lovely looking 12 too icon_smile.gif

i'll be trying it out again this week.
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post #41 of 52
5/27/11 at 1:03pm
You know what I just thought about Joanna...you mentioned you only baked it about 14 minutes. I wonder if your oven temp is higher than it states and, me thinks by baking faster, they have less time to rise?? Maybe next time you do a batch, bake off a few cupcakes at a time and, try setting at 300 degrees, 325 degrees etc. and see if you get varying results in the rise.
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post #42 of 52
5/31/11 at 3:04pm
SweetSuzieQ does the recipe you use double well?
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post #43 of 52
6/1/11 at 5:15am
I would really like to hear what things have been added to SweetSuzieQ's recipe.
I made 2 different batches last night with slight adjustments. I am not a scratch bake normally and am practicing. I know that there is a difference in taste and texture that I just need to get used to as being scratch - but my cupcakes seemed to have a "flour" taste. I tried more vanilla in the second batch and it was a little better. I am picking up some Vanilla Paste today and was thinking about trying it with cake flour. I loved the consistency and how perfect they looked. Is it just something I am not used to?
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post #44 of 52
6/1/11 at 10:17am
I haven't doubled it as I usually just mix and bake one batch at a time (only one tray) but, I can't see why it wouldn't.

Jessica, I used to find that "flour" taste when I first started scratch baking because I didn't bother sifting and/or scraping down the bowl. I don't know what it was ... the sifting, scraping (which lead to not overmixing) but, as soon as I started doing that faithfully, I have never had a baked good that tasted "floury"
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post #45 of 52
6/1/11 at 10:52am
I was careful to sift and I think I got it all scraped and mixed in....I'm not giving up - they look too good! oh, and is there really no salt in this recipe?
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