Saturday morning I woke up and decided I needed to bake some cupcakes. Originally, I’d been thinking chocolate but quickly realized I had no chocolate in the house…there started my search for the perfect vanilla cupcake. A cup and a half of coffee and dozens of websites later, I came upon this blog post http://www.glorioustreats.com/2011/07/perfect-vanilla-cupcakes-recipe.html and decided this was the recipe I would be trying! I was hesitant to use a recipe that called for oil… I really do most of my baking with butter, but I figured this recipe deserved a chance.
I wasn’t disappointed.
This recipe really came through: moist, light cupcakes that weren’t too sweet and the vanilla flavour was absolutely perfect.
The perfect vanilla cupcake recipe
1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil)
1/2 cup buttermilk (or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)
Preheat oven to 350*F.
In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.
Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.
The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.
Bake cupcakes in pre-heated oven for 12-14 minutes.
Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
Frost as desired when fully cool.
Sadly, the cupcakes didn’t survive long enough for me to get good pictures of them, so all you get is a quick snapshot from my phone.