Vanilla Cupcake Recipe – The Ultimate Vanilla Cupcake Test Baked by 50 Bakers and Counting

Ingredients

  • 2/3 cup (160 ml) whole milk
  • 1 tablespoon pure (not imitation) vanilla extract
  • ¼ cup canola oil or vegetable oil (60 ml)
  • 1/3 cup (75 grams) full-fat sour cream
  • 2 large eggs, room temperature
  • ¼ cup (57 grams) unsalted butter, room temperature
  • ½ teaspoon salt
  • + 5 more ingredients
    • ½ teaspoon baking soda
    • 1 ½ teaspoons baking powder
    • 1 ¾ cups (175 grams) cake flour, not self-rising
    • 1 vanilla bean
    • 1 cup (225 grams) granulated sugar

Preheat oven to 350 F (175 C). In a small bowl, combine sugar and seeds from the vanilla bean. (For those of you who are new to using vanilla beans, check out Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla fl...

View full recipe at SpringPad

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