Vanilla Cupcakes - stays moist 4 days!!
User Reviews
5
Vanilla Cupcakes - stays moist 4 days!!
Description
Vanilla Cupcakes are made with all-purpose or cake flour mixed with baking powder and salt. Eggs at room temperature are whipped with sugar until tripled in volume, which creates a light and airy batter. Warmed butter and milk are combined to keep the batter moist, and vanilla extract adds a sweet aroma. A small amount of vegetable oil enhances the softness and helps retain moisture through several days. The cupcakes bake at a consistent temperature with liners to maintain shape.
The key to their moistness for up to four days lies in the combination of rich dairy fats and careful mixing techniques, including ensuring fully whipped eggs and incorporating ingredients in steps. This results in cupcakes that stay delicate without drying out quickly.
These cupcakes suit occasions where lasting moisture and classic vanilla flavor are desired. They can be frosted with a variety of icings as desired.
The recipe stresses the importance of good quality baking powder, room temperature eggs, and using superfine sugar to dissolve properly. It also advises storing the cooled cupcakes in an airtight container at room temperature and allowing frosted cupcakes to be stored based on frosting instructions.
Ingredients
- 1 cup all-purpose flour cake flour OK too, Note 1, plain
- 1 1/4 tsp baking powder (NOT baking soda, Note 2)
- 1/8 tsp salt
- 2 egg 50 - 55g / 2 oz each), at room temp (Note 3, large
- 3/4 cup caster sugar granulated/regular ok too, Note 4, aka superfine sugar
- 60g / 1/4 cup butter cut into 1.5cm / 1/2” cubes, unsalted
- 1/2 cup milk , full fat (Note 5)
- 2 tsp vanilla extract , the best you can afford (Note 6)
- 1 1/2 tsp vegetable oil Note 7, or canola oil
Instructions
Preparation:
- Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
- Place cupcake liners in a standard muffin tin. (Note 9)
Cupcake Batter:
- Whisk Dry: Whisk flour, baking powder and salt in a large bowl. Set aside.
- Heat Milk-Butter: Place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter. Do not let milk bubble and boil (foam ok). Cover and leave in microwave to keep very warm (stove: cover with lid and leave on turned off stove). (Note 10)
- Mix eggs: In a separate, preferably heavy based glass bowl, beat eggs for 30 seconds on speed 6 of a handheld beater.
- Add sugar: With the beater still going, pour the sugar in over 30 seconds.
- Beat until tripled: Beat eggs for 6 minutes on speed 8, or until tripled in volume and almost pure white.
- Add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Stop beating, add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.
- Temper milk: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 3/4 cups of the Egg Batter into the hot milk (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
- Slowly add milk: With the beater on Speed 1, pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
- Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.
Bake:
- Fill muffin tin: Pour batter into muffin tin, filling 2/3 of the way up. Do not fill more (causes flat / sunken surfaces). Easiest to use a standard ice cream scoop with lever.
- Bake 22 minutes or until golden and toothpick inserted into middle comes out clean.
Cool & frost:
- Remove from oven. Cool just 2 minutes then use a fork to help remove and place on cooling rack. Cool completely before icing with frosting of choice (Note 11 for ideas), or cream and fresh berries or jam.
Notes
- Use room temperature eggs for better volume when whipping.
- Ensure baking powder is fresh by testing if uncertain to guarantee proper rise.
- Warm milk and butter together before mixing to keep batter moist.
- Store cooled cupcakes airtight at room temperature to maintain moisture for up to 4 days.
- Use superfine or caster sugar to help the eggs whip to the right consistency.
- Adjust baking time for mini or larger cupcakes as needed.
- Freeze unfrosted cupcakes wrapped properly for up to 3 months and thaw in fridge before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143cal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 38mg | 13% |
| Sodium | 40mg | 2% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 185IU | 4% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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