Hi fellow bakers, I've been trying to make moist (and stays moist overnight) but not too dense vanilla cupcakes. I don't have cake flour at where I live and I don't like using oil in my cakes. I found a fantastic red velvet recipe from http://www.carrottopmom.com/?p=290 (everyone raves about it and I understand why!) and have tried to mimic that.
This is the recipe I used for my vanilla cupcakes, can anyone tell me what is wrong with it? Is there not enough leavening in there? I'm concerned that if I used too much, the vanilla flavor will disappear. Any help is appreciated!!
Unsalted butter, room temperature 112.0 g
Sugar, caster 224.0 g
Large egg, room temperature 2
Buttermilk, room temperature 0.25 cup
Sour cream 0.5 cup
Vanilla extract 2.0 tsp
Plain flour, sifted 120.0 g
Baking powder 0.50 tsp
Baking soda 0.25 tsp
Salt 0.25 tsp
This is the recipe I used for my vanilla cupcakes, can anyone tell me what is wrong with it? Is there not enough leavening in there? I'm concerned that if I used too much, the vanilla flavor will disappear. Any help is appreciated!!
Unsalted butter, room temperature 112.0 g
Sugar, caster 224.0 g
Large egg, room temperature 2
Buttermilk, room temperature 0.25 cup
Sour cream 0.5 cup
Vanilla extract 2.0 tsp
Plain flour, sifted 120.0 g
Baking powder 0.50 tsp
Baking soda 0.25 tsp
Salt 0.25 tsp
