Please Help! I Need A Go To Vanilla Cupcake Recipe That Is Moist, Yet Light And Flavorful Stat!
Baking By deztnisoul Updated 20 Nov 2013 , 11:14am by Mme_K
I am on the verge of tears, from exhaustion, over-thinking, analyzing, researching, tweaking and everything in between for the past few weeks. I have tried at least 20 recipes and still nothing. I need a go to "nearly perfect" (as I have come to realize that there is no perfect vanilla cupcake recipe-or please, please prove my theory wrong) vanilla cupcake recipe. I make all of my cupcake recipes from scratch for my customers and have found it difficult to create a "from scratch" vanilla cupcake recipe now without using a doctored up version of the french vanilla Duncan Hines cake mix. I love Duncan Hines for cake pops and such but for a go to from scratch cupcake it just doesn't "take the cake." My customers can't tell the difference in fact they rave about the doctored version. I am sure many of you understand the pride that goes into preparing from scratch cakes and desserts where you control the ingredients and your customers are happy and rave and refer. The problems I have run into are: 1) delicious cake, but too dense, and oily, 2) dry cake, flavorless, 3) spongy cake, flavorful, and lastly, 4) poorly textured cake with air pockets. What I am looking for is 1) delicious, flavorful, lingering burst of vanilla-ness and buttery, 2) moist, moist, moist, melts in your mouth, 3) light but not spongy, and 4) flat to ever so slight doming, no sinking, no air pockets, just smooth.
The last recipe I tried was an adaptation of another cake central pastry chef here, it was the following:
Preheat oven 300F (my oven heats very fast and to get my cupcakes to bake evenly and perfect I have to preheat to 275F and upon placing into the oven increase to 300F, baking for ~24 minutes for 24 cupcakes. Which I tend to bake 24 at a time, for batches I need for customers).
2 cups cake flour
2 tsp baking powder
1 1/4 cups granulated sugar
1/2 cup softened, room temperature butter
1/4 cup canola oil
3 large eggs
1/2 cup 2% milk
1/2 cup french vanilla creamer1/4 cup water
1/4 apple sauce
This one came out light, like I want however with air pockets on the top of the cake, the taste was amazing, but spongy as well. Do you have a recipe or can you help me tweak this one?
Have you tried this one? http://www.cupcakeproject.com/2011/09/ultimate-vanilla-cupcake-test-baked-by.html
Also, you will notice a big difference in flavour with the recipe you posted if you use proper vanilla extract or paste, not creamer.
Hi Dayti,
Yes I tried that one and it was just too dense for me. I am not a fan of adding sour cream to my cake mix. The fat makes the cake more dense. I use Neissey-Massey vanilla extract. This is my go to. I am more concerned about the texture. Do you have any other suggestions?
Have you tried my *original* WASC cake recipe? It is exactly as you describe and oh so tasty :)
ATry the."better white" cake on fromscratch,sf blog. Replace the whites for yolk (i prefer yellow cake to whitr cake) and use your extract....although that cake does have some sour cream.
You could also use sylvia weinstocks yellow cake.while I haven't used it personally I hear good things about it on these blogs.
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