Vanilla Cupcake Recipe:
- 1 1/3 cups sugar
- 1/2 cup butter
- 1 large egg
- 1 large egg yolk
- 1/3 cup milk
- 1/3 cup water
- 1/4 tsp. pure vanilla extract
- 1 1/3 cups all purpose flour
- 2/3 cups cake flour
- 2 tsp. baking powder
- 1/4 tsp. salt
METHOD:
Preheat oven to 350 degrees F. Line one 12-cup cupcake tin with paper liners. Put tins on a baking sheet, set aside.Process sugar and butter in a mixer, until very creamy, scraping sides as needed (1 to 2 minutes). Add the egg and yolk, one at a a time, pulsing after each addition. Add the milk, water, vanilla, and process to blend.
Whisk both flours, baking powder and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
Evenly pour the batter into the prepared cups, filling them 3/4 the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, about 18-25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a cooling rack before frosting.
Yield: 12 cupcakes
Prep time: 20 minutes
Cook time: 25 minutes
Inactive prep time: 30 minutes
From the personal collection of Mrs. Gelowitz.
On Friday, September 23rd, our class made cupcakes. When we were blending the cupcake batter in the mixer, it seemed a bit too liquidy. We kept mixing it to see if it would thicken. It thickened a little bit, but looked more like oatmeal than cupcake batter. We then filled the cupcake liners with the batter and let them cook for about 25 minutes. When we took them out of the oven, they didn't rise as much as they should have, and the tops seemed sticky, but they still tasted okay. If I were to do something different I would probably add more flour or dry ingredients to make the batter more thick.
