Vanilla Cake and Cupcakes

• Serves: 12 cupcakes or 2 8" cakes

• Source

• Contributor:

NOTE: This recipe is based on the source recipe but the source is excessively complicated for what it produces. Also this cake is rather plain and not particularly sweet. Consider this recipe a work in progress that needs some tuning.

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

1. 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.
2. Whisk flour, baking powder, and salt in a large bowl.
3. Heat butter and milk on the stove until butter is melted but the mixture is not boiling. (The microwave also works, about 2 minutes).
4. Beat eggs in a bowl for 30 seconds, add sugar over an additional 30 seconds
5. Beat eggs an additional 6-7 minutes on high until tripled in volume
6. Slowly incorporate flour in 3 batches. After the last batch mix for about 10 seconds more until incorporated.
7. Combine hot milk, vanilla, and oil. Add about 3/4 cup of egg mixture to temper the milk. Whisk until smooth.
8. Slowly add the tempered milk mixture to the remaining eggs over 15 seconds.
9. Scrape down the bowl and mix for another 10 seconds, batter should be smooth and pourable.
10. Fill cupcake tins 2/3 of the way to the top. For cake, fill the pans and tap on the counter to remove bubbles.
11. For cupcakes: bake for 20 minutes until golden brown and a toothpick comes out clean. For cakes: cook 30 minutes.
12. 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.

CategoryRecipesCake