Someone Try This Recipe Please :)
Baking By LoveonCloudCupcake Updated 11 Nov 2013 , 12:59pm by mfeagan
AWill someone do me the favor and try this recipe for vanilla cupcakes? I made it tonight and while I personally like the cupcakes I want an outside perspective. I am new to a town so no business yet. TIA.
Makes 12 1 1/4 cups all-purpose flour 1 1/2 tsp. baking powder 1/4 tsp. salt 3/4 cup sugar 6 Tbs. (3/4 stick) unsalted butter, at room temperature 1 whole egg plus 1 egg white, at room temperature 1 tsp. vanilla extract 1/2 cup milk
Directions Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners. (I baked at 325 for 20 mins )
In a bowl, whisk together the flour, baking powder and salt. In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating until just combined; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat just until no traces of flour remain, about 30 seconds; do not overbeat.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.
AI don't have friends that bake & no neighbors & my family is sort of estranged but thank you
AI can try and find someone, I just posted to see if anyone was willing to try it for me & if not it's definitely ok. I will live. I personally have had a horrible time finding the perfect vanilla recipe so I just wanted a more professional outside take.
I personally have had a horrible time finding the perfect vanilla recipe so I just wanted a more professional outside take.
Everyone here and every single person that bakes has that same problem. A great scratch vanilla cake is the hardest thing to find and decide on and everyone is looking for the magic recipe. Everyone's tastes are different, and it can vary from region to region. Ultimately, you have to pick what is right for your clients and your business.
If you do a quick search at this website looking up vanilla cake recipes you'll find zillions of threads where everyone is searching for the best vanilla cake and no one can agree on what tastes best. That will give you the most information/knowledge possible for you to make the best decision for you. Seriously, someone starts a thread on this topic at least every week if not more often.
If you're not baking for friend, neighbors, or family, and no one but you is going to taste the cupcakes except yourself, then you could be trusted with your own judgment couldn't you?
Splurge, treat yourself and buy expensive good quality butter and imported vanilla extracts to add that special flavor. Even the Pro's disagree on flavors and recipes { often }.
I'm a home baker, and I'll share my vanilla cupcake recipe, no need for me to try yours, I like the taste of mine. Happy Baking.
30 cupcakes
6 oz. BUTTER (soft)
13 oz. SUGAR (gran.)
Beat together for five (5) mins. On Med.
4 EGGS (lg.)
2 tsps. VANILLA EXTRACT
Add: & beat on low for a few seconds to combine. Scrape bowl. Beat on Med. 3 mins.
9 oz. FLOUR A.P. (sifted)
¾ tsp. BAKING POWDER
½ tsp. SALT
Sift flour in bowl, add BP & Salt. Stir with whisk.
½ cup SOUR CREAM
½ cup WHOLE MILK
Add flour alternately with milk & sour cream. On Low.
1/3 flour, milk, 1/3 flour, sour cream, 1/3 flour.
Mix on medium for two minutes.
Bake at 350 until done, start checking at 15 mins.
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If you do a quick search at this website looking up vanilla cake recipes you'll find zillions of threads where everyone is searching for the best vanilla cake and no one can agree on what tastes best. That will give you the most information/knowledge possible for you to make the best decision for you. Seriously, someone starts a thread on this topic at least every week if not more often.
Stitches is not kidding... I have printed up at least 3 different recipes called "Perfect Vanilla" Cake/Cupcakes!
AOk thanks everyone. I am rarely on here, maybe 2x this year so forgive me. I should've utilized the search better. Thank you for the recipe & I will look and compare recipes with others! GN :)
Hey, LOCC, where are you in KY? I am here too! I live in NKY.
AI
Original message sent by Annabakescakes
Hey, LOCC, where are you in KY? I am here too! I live in NKY.
I WAS in ky. Miss it terribly! I moved a while ago to West Texas! I hate it here. I was from Central KY outside of Lexington !
A
Original message sent by enga
I'll bite,lol. Love new recipes. I tell you what, when I get off tomorrow I will make it and give you my honest opinion on Friday:)
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I
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I WAS in ky. Miss it terribly! I moved a while ago to West Texas! I hate it here. I was from Central KY outside of Lexington !
Oh, sorry to hear it. Where outside of Lexington? I used to live in the area, in Versailles. Sorry to bother you, but I only know of about 5 other Kentuckians on here. I think most remain anonymous since it is illegal to sell baked goods out of your home in Kentucky. ;-)
Hi LovenonCloudCupcakes, I made them yesterday, they came out fine, light butter taste and not too sweet with a nice crumb. I tweaked a little by adding buttermilk (because my kid drank the last of the whole milk) and used N&M vanilla paste.
I broke down my 20 qt recipe and it is very similar to yours, cant for the life of me remember where I got it from. Here it is if you want to try it.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup milk
I use cake bases at work and scratch recipes at home for friends and family. Its sad to say that a lot of people don't appreciate cakes from scratch and have had a few complaints about them tasting plain and not being golden yellow in color, SMH! I guess they like the artificial colors and flavors. One base cake mix that I really like is from BakeMark, its light, not overly sweet, uses Kosher products, and tastes close to scratch cake, it is product number (50490).
Scratch cakes are very temperamental especially when making in large batches. The water, product and room temperature can drastically effect the end result, not to mention the measurement of products themselves. One false move and "POOF" it falls flat.
I use base mixes when making cakes in large quantities because of the consistency.
I think you have a good recipe and if YOU like it, use it. 
AThan
Original message sent by enga
Hi LovenonCloudCupcakes, I made them yesterday, they came out fine, light butter taste and not too sweet with a nice crumb. I tweaked a little by adding buttermilk (because my kid drank the last of the whole milk) and used N&M vanilla paste.
I broke down my 20 qt recipe and it is very similar to yours, cant for the life of me remember where I got it from. Here it is if you want to try it.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup sugar
3 large [URL=http://www.marthastewart.com/dap/term/1002?lc=int_mb_1001][COLOR=0000FF]eggs[/COLOR][/URL]
1 1/2 teaspoons pure [URL=http://www.marthastewart.com/dap/term/1310?lc=int_mb_1001][COLOR=0000FF]vanilla[/COLOR][/URL] extract
3/4 cup milk
I use cake bases at work and scratch recipes at home for friends and family. Its sad to say that a lot of people don't appreciate cakes from scratch and have had a few complaints about them tasting plain and not being golden yellow in color, SMH! I guess they like the artificial colors and flavors. One base cake mix that I really like is from BakeMark, its light, not overly sweet, uses Kosher products, and tastes close to scratch cake, it is product number (50490).
Scratch cakes are very temperamental especially when making in large batches. The water, product and room temperature can drastically effect the end result, not to mention the measurement of products themselves. One false move and "POOF" it falls flat.
I use base mixes when making cakes in large quantities because of the consistency.
I think you have a good recipe and if YOU like it, use it. :)
Thank you thank you so much for taking the time to do these. I greatly appreciate it. I will try your recipe tonight :) and I have too had conplaints about a scratch cake not having the same texture as the boxed cake they liked, and also about buttercream!!! I personally love traditional buttercream and it's all I use but I cannot figure out why several people prefer the buttercream with shortening. Just personal taste I suppose.
:) Why does it seem like that vanilla scratch cake is the hardest one to make?! :) Drives you insane...lol....
Quote:
I can try and find someone, I just posted to see if anyone was willing to try it for me & if not it's definitely ok. I will live. I personally have had a horrible time finding the perfect vanilla recipe so I just wanted a more professional outside take.
I'll try it some time this week. I have people I can give them to. 
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