Vanilla Cupcakes

MAKES 42 CUPCAKES OR 84 MINI CUPCAKES


I tried this recipe by Sara Neumeier and the result was cupcakes with texture like pancakes! I now know I prefer the traditional method of making cake ie. beating the butter and sugar, add in the eggs, then flour alternating with liquid. I find the method advised in the original recipe of One Bowl Vanilla to be a suspect mainly because I have not tried it before and after trying; I was little bit dissapointed. Otherwise, I would keep this recipe which when used using the 'traditional' method, to be a dense-fine textured cupcakes. :)

1.5 cups unsalted butter
1.5 cups sugar
3 large eggs
1.25 cups milk
2 teaspoon vanilla extract
2 teaspoon baking powder
0.5 teaspoon salt
3 cups flour

Preheat the oven to 350.F. Line cupcake tins with baking papers. Place the butter in a medium heatproof bowl placed over a pot of gently simmering water. When the butter is melted, whisk in the sugar. Let cool to lukewarm temperature, about 4 minutes. Whisk the eggs into the mixture. Add milk, vanilla, baking powder and salt; whisk to combine. Whisk in the flour until evenly combined. Fill each baking paper two third full. Bake until a skewer inserted into the middle of the cupcake comes out clean, about 20 minutes.

REVISED METHOD - 'TRADITIONAL' METHOD: Preheat the oven to 350.F. Line cupcake tins with baking papers. Beat butter till soft and add sugar. Beat till mixture is light and creamy. Scrape side of the bowl. Add in the egg one at a time, beating well after each addition. About 30 seconds in between. Add the vanilla, mix well. Mix in 1/3 of flour till it is evenly combined, then mix in 1/3 of the milk till combined. Continue alternating flour and milk mix ending with mixing the flour into the mixture. Fill each baking paper two third full. Bake until a cake tester inserted into the middle of the cupcake comes out clean, about 20-22 minutes.