This is another recipe from my mom I’ve adapted. I’ve loved this recipe since I was a little girl. One of my favourite childhood memories include this cake. In the summertime we would take our tupperware cups and go for walks and pick wild strawberries. March proudly home with the fruits of our labour and help mom make this vanilla cake recipe and add our cleaned strawberries. Topped with a dollop of whipped cream…. Heaven.
I’ve adapted the ingredient amounts to make twenty four cupcakes, three, six inch cakes or two, nine inch cakes. Her recipe calls for shortening which I switch out with unsalted butter. I’ve also reduced the sugar, as the amount of icing that I pile on top makes for a better balance of sweetness. The flavour that using the seeds from a vanilla bean pod adds another dimension of flavour.
Vanilla Cupcake Recipe
Did you know that the hotter your oven the more pronounced the bump on your cupcakes will be? I like to keep my oven temperature between 320°-330° to keep my cupcakes with a slightly less of a hump. It also prevents cracked top cupcakes.
Oven Temperature: 320° F
- 3 cups cake flour, all-purpose flour
- 1 Tbsp Baking powder
- 1 tsp salt
- 3/4 cup soft unsalted butter
- 1-1/2 cup sugar
- 1-1/3 cup milk (room temp)
- 2 tsp vanilla (I add 1 tsp vanilla and seeds from 1 vanilla bean pod)
- 2 large or 3 medium sized eggs (room temperature) or 4 egg whites (whiter batter)
- Vanilla Buttercream icing
- Food coloring of your choice
Pre-heat oven to 330°. Sift or whisk the flour, baking soda and salt until thoroughly combinedSet asideWhip the butter with the paddle attachment until smooth. Add the sugar.Continue whipping the sugar and butter until smooth and fluffy. About 3-4 minutes on medium high-speed in a stand mixer. You will know it is ready if you rub the butter and sugar between your fingers and cannot feel sugar grit.To keep the butter fluffy the eggs need to be room temperature. Add them one at a time with the stand mixer set on low. Once the eggs are combined whip on med-high until frothy and combined with the sugar and butter.
I add my vanilla to my milk when I measure my milk out, but you may add directly to the batter.It is important to keep the butter from separating that the milk is also room temperature. Add 1/3 of the milk and start the mixer on low-speed.Add 1/3 of the flour and let the mixer run until the flour is just incorporated. Repeat these steps until all the flour and milk are combined. Stopping the mixer in between steps to prevent over mixing the batter. This prevents the gluten from toughening the cupcake once baked.Once the batter is mixed. Use a spatula to scrape down the sides mix in.
Fill the cupcake liners to 3/4 full and place in the oven for 19-22 minutes until slightly golden edges. Remove from the oven and let cool for 2-3 minutes and then place on a baking rack until cool.This batter is the same batter I use for my Vanilla cake batter. If I am making a three layer cake I use three six-inch cake pans that are buttered and floured. I use a scale to measure the batter in each pan to make sure that they have the same amount in each. This ensures even baking and that they will all be finished at the same time.
I saved a couple for my sweetheart.
Boxed up and ready to be delivered.