Billy's Vanilla, Vanilla Cupcakes

marthastewart.com July 09, 2013

Photo by Karen S.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

30

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

30

servings

Adapted from keyingredient.com

Ingredients

  • Ingredients

  • 1 3/4

    cups cake flour, not self-rising

  • 1 1/4

    cups unbleached all-purpose flour

  • 2

    cups sugar

  • 1

    tablespoon baking powder

  • 3/4

    teaspoon salt

  • 1

    cup (2 sticks) unsalted butter, cut into 1-inch cubes

  • 4

    large eggs

  • 1

    cup whole milk

  • 1

    teaspoon pure vanilla extract

  • Basic Vanilla Buttercream for decorating

  • optional Colored Sprinkles

  • Alternate frosting:

  • Billy's Chocolate Buttercream

Directions

Directions Step 1 Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour. Step 2 In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat. Step 3 Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes. Step 4 Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature. Step 1 Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour. Step 2 In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat. Step 3 Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes. Step 4 Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

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