Vanilla Vanilla's - A winning Vanilla Cupcake recipe to be sold at Rocklea Markets.. All cupcaked out!

I feel as though I am all cupcaked out. For the past 2 weeks, all I have been doing is trialing recipes and I am really growing sick of making, tasting and even looking at cupcakes for the time being. So here is my last cupcake related post for the next week :p.

This is my winning Vanilla Cupcake Recipe. Billy Reece from Billy's Bakery in NY, as featured on Martha's website. I thought they would be perfect as they have a double dose of vanilla.

If you are coming to see me next weekend the 18th of April at the Rocklea Markets, these Vanilla Vanilla Cupcakes will be sold for only $1.50 EA.


Please don't forget to point out to me that you are one of my blog readers as I will offer mates rates :)

Ingredients

Makes about 30 cupcakes

• 1 3/4 cups cake flour, not self-rising
• 1 1/4 cups unbleached all-purpose flour
• 2 cups sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract

Directions

Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature. I frosted this cupcake with some left over Swiss Meringue Buttercream, coloured purple of course.

Thanks for reading!



P.S Apologise about the crappy photo!