Vanilla Cake and Cupcakes
Serves: 1
Contributor:
Recipe is scaled for cupcakes. To make a cake just double the ingredients.
Ingredients
- 1 cup all purpose flour
- 1 1/4 tsp baking powder
- 1/8 tsp salt
- 2 large eggs
- 3/4 cup caster or superfine sugar
- 1/4 cup unsalted butter
- 1/2 cup 4% milk (2% will also work)
- 2 tsp vanilla extract
- 1 1/2 tsp vegetable or canola oil
Instructions
- Preheat oven to 350F. Place shelf in the center of the oven. Prepare the cupcake tins. For cakes, grease 2 8" cake pans and line with parchment.
- Whisk flour, baking powder, and salt in a large bowl.
- Heat butter and milk on the stove until butter is melted but the mixture is not boiling. (The microwave also works, about 2 minutes).
- Beat eggs in a bowl for 30 seconds, add sugar over an additional 30 seconds
- Beat eggs an additional 6-7 minutes on high until tripled in volume
- Slowly incorporate flour in 3 batches. After the last batch mix for about 10 seconds more until incorporated.
- Combine hot milk, vanilla, and oil. Add about 3/4 cup of egg mixture to temper the milk. Whisk until smooth.
- Slowly add the tempered milk mixture to the remaining eggs over 15 seconds.
- Scrape down the bowl and mix for another 10 seconds, batter should be smooth and pourable.
- Fill cupcake tins 2/3 of the way to the top. For cake, fill the pans and tap on the counter to remove bubbles.
- For cupcakes: bake for 22 minutes until golden brown and a toothpick comes out clean. For cakes: cook 30 minutes.
- For cupcakes: let cool for 2 minutes in the pan and then remove and allow to cool to room temperature. For cakes: let cool 15 minutes in pan and turn out onto wire rack to cool to room temperature.
Nutritional Facts |
|
Calories |
0 cal |
Fat |
0 g |
Saturated Fat |
0 g |
Cholesterol |
0 mg |
Sodium |
0 mg |
Carbohydrates |
0 g |
Sugars |
0 g |
Fiber |
0 g |
Protein |
0 g |