Hi! Are you ready to bake cupcakes with me?
I am assuming you have stayed with me and learned all about cupcake baking basics. If not, I do hope you visit Bake Happy’s Tutorials Page so you won’t miss out on all the fun.
We now move on to baking cupcake bases. By bases, I mean we will learn to bake the basic and most well liked of cupcake flavors – chocolate and vanilla. These cupcake flavors are the foundation of most of the cupcake flavors we can possibly make.
For this post, we zoom in on vanilla. I just recently said I love mint, but I love chocolate as well. And crema de fruta, and tiramisu. And I could not just not include vanilla in the list. That would be an injustice to the silent beauty that is vanilla.
You know what, being a baker, most people would assume that I have that one flavor, that one baked good that tops all the rest. I dread being asked that question. What you’ll get from me is a blank nervous, wide eyed stare. Unfortunately, I don’t have an answer.
And when I discover a new favorite (like when I discovered baklava), I don’t discard an old favorite to make room for the new one. My heart just expands…erm, grows (or technically, should it be the stomach?). Is this how moms with two or more kids feel like?
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| I love the little vanilla beans in this cupcake. Heaven. |
So back to the topic. I love vanilla and I have something special to share. A secret that will change your life forever…not.
Here’s my Vanilla Cupcake recipe. It’s a combination of three recipes really.
I got the -
Vanilla Cupcakes
Adapted from I Like You/Retro Desserts/Confections of a Closet Master Baker
375F
Ingredients
1 ½ cups unsalted butter
1 ¼ cup milk
1 ½ cup sugar (if you have vanilla sugar, that would be nice)
2 eggs
2 ½ cake flour
2 ½ tsp baking powder
¼ tsp salt
½ tsp nutmeg (secret ingredient)
2 tsp vanilla extract and / or 1 vanilla pod
Procedure
Line cupcake pan with paper cups.
Preheat oven.
In a saucepan, bring milk and butter (if using vanilla beans, add them here) to a boil. Remove from heat and cool.
In a large bowl, sift or dry whisk flour, baking powder, salt, nutmeg.
In a mixing bowl, beat the eggs and sugar until pale yellow, fluffy and double in volume.
While still beating, add the butter/milk mixture.
Fold in the flour mixture (if using vanilla extract mix it into the mixture as well)
Fill the cups two-thirds full with cake batter.
These vanilla cupcakes are perfect. I just don’t know how else to describe them until my friend Kat said.. her exact words “lumulutang yung vanilla”. Translation: the vanilla flavor just sparkles in these cupcakes. "Sparkles" may not be the right word but something pretty close to that.
And that my friends, is a wrap.
Happy Cupcaking,
Aikko
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