Thursday, June 19, 2014

The ultimate Yellow/Vanilla cupcake

These cupcakes are either called yellow or vanilla cupcakes.They are moist and buttery with the with the perfect crumb. They will give you the satisfaction of pulling out a perfect tray of cupcakes out of the oven every time ( provided you do little work).
I cannot stress this enough. The butter and sugar must be creamed together really well.This will incorporate air and help them rise. To ensure they are light and not tough, do not overmix the batter once the flour has been added.

The Ultimate Yellow/Vanilla Cupcake (Makes 12)

188g (1 1/2) cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
150g (3/4 cup) sugar
125 ml (1/2 cup) milk
1 tsp vanilla extract
113 g (1/2 cup, 4 oz) soft,unsalted butter
2 eggs

Preheat the oven to 180C ( 350F ). Line a 12-cup muffin tin with cupcake liners.
Sift the flour, salt, baking powder and soda into a bowl and set aside.Separate the eggs and put the whites into a large bowl.
Cream the butter and sugar till really light and fluffy, for about 3-4 minutes with a stand mixer or a handheld electric mixer.
Add the eggs yolks,one at a time, beating well before each addition. Mix in the vanilla.
With the mixer on low speed, add half of the dry ingredients, followed by the milk and then the rest of the dry ingredients. Be careful not to over-mix or the cupcake won't be as light (trust me,I would know).
With a large whisk, beat the egg whites until they are foamy and holding soft peaks. Wi
Divide the batter evenly among the prepared cups. It's about 1/4 cup of batter per cup.
Bake for 20-25 minutes until the tops of the cakes spring back when touched and a toothpick inserted into the middle comes out clean.
Leave to cool for 5 mins in the tin before taking them out onto a wire rack to cool completely.

Frost and decorate however you want :)

Here are some step-by-step photos to help you through the process.

Cream the butter and sugar until really light and fluffy.Can you see how fluffy this is? If beaten properly the mixture will fall easily off the spatula.

Beat the egg white until they are foamy and holding soft peaks. Fold in lightly.

Once the egg whites are folded in the batter will be velvety and slightly thick.

Enjoy the perfect cupcake!

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