take the cake!<\/p>\n
I’m not much of a baker – at least of the finer crumb cakes. The pressure, oh, the pressure to make cute tasty cupcakes for an up coming 3 year old’s birthday.<\/p>\n
The search was on – I made a few recipes – hands down and belly up -the best recipe is from Billy’s Bakery <\/a>in New York City. He had done a demo back in 2006 on Martha Stewart<\/a> so I’m a bit behind but better late than never.<\/p>\n Here is the recipe as I made it. Be sure to use cake flour – the first time I used pastry flour – not the same as cake flour. The pastry flour version did not have as fine a crumb. This recipe makes 30 (you can halve the recipe)<\/p>\n Billy’s Vanilla Vanilla Cupcakes<\/strong><\/p>\n 1 3\/4 cups cake flour Pre-heat oven to 350F. Line cupcake pan with liners.<\/p>\n Combine dry ingredients in bowl of electric mixer. Add butter pieces, mixing until incorporated into the flour forming pieces no larger than grains of rice.<\/p>\n In another bowl, beat together eggs, milk and vanilla.<\/p>\n At medium speed, mix in wet ingredients in 3 parts. Scrape sides of bowl after each addition. Batter should be smooth. (I mixed by hand for one test batch and it worked out fine)<\/p>\n Use #20 scoop to fill cups or use a spoon to 2\/3 full.<\/p>\n Bake 17-20 minutes. Rotate pans at 10-12 minutes. Cool on wire rack.<\/p>\n Frost with your favorite buttercream recipe.<\/p>\n Interesting to note that this method of mixing the butter with the dry ingredients and then adding the liquid reduces your chances of over mixing the batter resulting in a tough cake. The butter coats the flour preventing the gluten from forming.<\/p>\n","protected":false},"excerpt":{"rendered":" take the cake! I’m not much of a baker – at least of the finer crumb cakes. The pressure, oh, the pressure to make cute tasty cupcakes for an up coming 3 year old’s birthday. The search was on – I made a few recipes – hands down and belly up -the best recipe is […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[16,27],"class_list":["post-221","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-add-new-tag","tag-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/221","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/comments?post=221"}],"version-history":[{"count":1,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/221\/revisions"}],"predecessor-version":[{"id":222,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/221\/revisions\/222"}],"wp:attachment":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/media?parent=221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/categories?post=221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/tags?post=221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 1\/4 cups flour, all-purpose
\n2 cups sugar
\n1 tablespoon baking powder
\n3\/4 teaspoon sea salt
\n1 cup butter — 2 sticks, room temp soft, cut into small pieces
\n4 large eggs — room temp
\n1 cup whole milk
\n1 1\/2 teaspoons vanilla extract<\/p>\n