Hi All!
I'm looking for a vanilla cupcake recipe that will create "hearty" cupcakes. It seems like all the recipes I have used yielded light, fluffy, and airy cupcakes. Which is okay, sometimes. But I just started a business and I always feel (on the consumer side of things) that when I get a cupcake from a bakery that I am getting jipped. Any recipe suggestions????
Ok here is my cake mix i use fore EVERYTHING. I have been baking for a year in a half and I actually have never had any request for any other flavor, no chocolate or Anything. It is more like a pound cake, but it holds up nice under fondant and covered with buttercream. I have cupcaked it, and stacked it, I have NEVER had a complaint of its flavor!!
Hope you try it and like it.
Ingredients
1/2 pound (2 sticks) butter
(I will use margarin if I have to, I understand its not the best quality, but it has not affected my outcome at all)
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon butter extract
1/2 teaspoon almond extract
1/2 teaspoon coconut extract
1/2 teaspoon Orange/Lemon extract
(I don't use both I pick which ever I have on hand but I always use one of them for the citric flavor)
*** I honestly don't measure out the shortning or the extracts. For the shortening I use a large spoonful. For the extracts I just pour alittle of each into my bowl.
I added the measurements for those who are uncomfortable with out them.
Directions
Preheat oven to 400 degrees F.
(I crank the oven up to 400 to start the cake out at a super hot oven, and when I put the cakes in I turn it down to 325)
With a mixer, cream butter, shortening and extracts together.
Add sugar, a cup at a time. Add eggs, 1 at a time, beating after each addition. (I keep the mixer on low and keep it running through the course of adding the ingredients)
Add salt and baking powder.
Add flour to mixer alternately with milk, starting with the flour and ending with the flour. Pour into pan(preped for baking, either greased or floured,which ever your preference)
for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.
I do not bake using a timer, I know most do, but I bake by look and feel of cake!! Thats just me.
This is a strong cake mix that will hold up under weight.
The best part of the cake mix is that being similar to a pound cake, the longer the cake sits baked, the better it taste, after several days the flavors actually taste better.
Hope you try it and it helps you.
Let me know if I can help!
Brandi
AThanks Itkittykat!
I was looking for a dense vanilla cake recipe and tried yours. It's fantastic! I made mini cupcakes (12 minutes baking time), an 8" layer cake (40 minutes):), and a thin 6" layer for my son's smash cake. Since my husband doesn't like coconut I omitted that flavor, and next time I make it I will probably cut the almond extract in half. This recipe is definitely a keeper!
I'm not a fan of WASC for cupcakes. For me they turn out really fluffy with a lot of holes. They have a spongy texture that I just hate. If I do a box mix for cupcakes, I follow the directions on the box but I mix by hand and under bake. Then I put them in an airtight container when they are almost completely cool. There are several scratch recipes I've tried but I have to dig them out of my recipe box at home. Some scratch cake recipes don't translate well to cupcakes.
how about a pound cake?
i ♥ the cold oven one where you don't pre-heat the oven.
there's one with cream cheese and one without--both are killer with real butter.
cake flour if you want a real fine crumb.
all purpose if you want a heartier texture.
there are tons of these recipes online. they are all basically the same.
3 cups flour/sugar 6 eggs a cup of butter? something like that--look it up if you're interested
AI was going to suggest a pound cake cupcake as well! I also don't love light airy cake (I'm weird) so I use a cupcake recipe that is pound cake! It's perfect and seems like exactly what you're looking for! (Sorry I don't have it with me or I'd share!) Kate gave you great advice though!
I just made the cake posed by Itkittycat! I didn't even have all of the flavorings except vanilla and it was amazing! I was cutting up a cake and couldn't resist trying a piece and I was very impressed. Thank you for sharing.
ItKittyKat, what baking time would you suggest for cupcakes? I haven't made a pound cake before so it will be hard for me to judge by look/feel.
I'm in search of a dense cupcake as well so I will be trying this recipe on the weekend :) I'm excited!
AI just made this cake and it was AMAZING even without icing hahah I'm going to be making another one and would like to know what type of icing you think goes best with this cake seeing as there are so many different yummy flavours going on?
AThank you for posting this recipe ltkittycat! It really is a great cake recipe. I just used vanilla for the flavoring. I did have trouble though with the cake sticking to the pan even using the baking spray with flour. Could it be the high sugar content?
AMorning, If you want white cupcakes, do you just use eggs whites, not the whole egg? Thanks much, Nancy
Originally Posted by MBalaska 
2 - 8" or 2 - 9" rounds
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 25 mins.
I am excited to use your recipe for my grandest son's birthday cake. It will be a Teenage Mutant Ninja Turtle cake. This will be fantastic!! Thank-you for sharing, I will post pictures later. God bless!
Quote:
Ingredients
1/2 pound (2 sticks) butter
(I will use margarin if I have to, I understand its not the best quality, but it has not affected my outcome at all)
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon butter extract
1/2 teaspoon almond extract
1/2 teaspoon coconut extract
1/2 teaspoon Orange/Lemon extract
(I don't use both I pick which ever I have on hand but I always use one of them for the citric flavor)
*** I honestly don't measure out the shortning or the extracts. For the shortening I use a large spoonful. For the extracts I just pour alittle of each into my bowl.
I added the measurements for those who are uncomfortable with out them.
Directions
Preheat oven to 400 degrees F.
(I crank the oven up to 400 to start the cake out at a super hot oven, and when I put the cakes in I turn it down to 325)
With a mixer, cream butter, shortening and extracts together.
Add sugar, a cup at a time. Add eggs, 1 at a time, beating after each addition. (I keep the mixer on low and keep it running through the course of adding the ingredients)
Add salt and baking powder.
Add flour to mixer alternately with milk, starting with the flour and ending with the flour. Pour into pan(preped for baking, either greased or floured,which ever your preference)
for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.
I do not bake using a timer, I know most do, but I bake by look and feel of cake!! Thats just me.
This is a strong cake mix that will hold up under weight.
The best part of the cake mix is that being similar to a pound cake, the longer the cake sits baked, the better it taste, after several days the flavors actually taste better.
Hope you try it and it helps you.
Let me know if I can help!
Brandi
Quote:
Originally Posted by MBalaska
2 - 8" or 2 - 9" rounds
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 25 mins.
Both of these recipes are basic Pound Cake modifications and taste delicious. Good luck with your cake @GyrlSmylee I look forward to seeing your photos. It is helpful to give and receive feedback here on CC.
Quote:
Hi All!
I'm looking for a vanilla cupcake recipe that will create "hearty" cupcakes. It seems like all the recipes I have used yielded light, fluffy, and airy cupcakes. Which is okay, sometimes. But I just started a business and I always feel (on the consumer side of things) that when I get a cupcake from a bakery that I am getting jipped. Any recipe suggestions????
@KMianecki which recipe did you try, and how did they work for you??
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