Tuesday, September 28, 2010

Billys Vanilla Vanilla Cupcakes!

My daughter has become a big fan of Cupcake Wars on Food Network and has decided that she wanted to learn how to make cupcakes from scratch instead of using the box cake mix. We tried several vanilla cupcake recipes and this one won hands down. It is very good!

Just remember do not over bake them or they will get dry. Pull them out just before they look done an they will be moist and incredibly yummy. There are some tips and suggestions on making them here. The butter cream frosting is rich so you don't need as much as shown in these pictures but we were going for the gourmet look :)

Billy's Vanilla, Vanilla Cupcakes.... From Billy's Bakery NYC

Makes about 30 cupcakes

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not over beat.

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, frost the tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Billy's Vanilla Butter cream

Colored sprinkles, for decorating (optional)
Makes enough for 30 cupcakes

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.



Chef Tess said...

Drooling! Yum!

Ruth H. said...

These look so pretty and they sound delicious. Thanks for sharing!