Vanilla Cupcakes - stays moist 4 days!!

Vanilla Cupcakes - stays moist 4 days!!

from recipetineats.com
Cakes
42 min
12 servings
143 kcal / serving

Recipe video above. Your search for the perfect Vanilla Cupcakes is over! These have a professional bakery-style crumb that's way more plush and velvety than typical recipes. And very importantly, these stay perfectly fresh for 4 days - unheard of!While for Vanilla Cake, I prefer using a standmixer, for these cupcakes, I find it's easier to use a handheld beater - see notes for why.Metric - click button above ingredients. Sweetness - Note 11. Cake flour - no need, better with plain flour. See Notes for four key things to guarantee success.

Ingredients

  • 1 cupplain / all purpose flour ((cake flour ok too, note 1))
  • 1 ¼ tspbaking powder ((not baking soda, note 2))
  • ⅛ tspsalt
  • 2 largeeggs ((50 - 55g / 2 oz each), at room temp (note 3))
  • ¾ cupcaster / superfine sugar ((granulated/regular ok too, note 4))
  • 60 g1/4 cup unsalted butter (, cut into 1.5cm / 1/2” cubes)
  • ½ cupmilk (, full fat (note 5))
  • 2 tspvanilla extract (, the best you can afford (note 6))
  • 1 ½ tspvegetable or canola oil ((note 7))

Directions

Preparation:

  1. 1

    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.

  2. 2

    Place cupcake liners in a standard muffin tin. (Note 9)

Cupcake batter:

  1. 1

    Whisk Dry: Whisk flour, baking powder and salt in a large bowl. Set aside.

  2. 2

    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)

  3. 3

    Mix eggs: In a separate, preferably heavy based glass bowl, beat eggs for 30 seconds on speed 6 of a handheld beater.

  4. 4

    Add sugar: With the beater still going, pour the sugar in over 30 seconds.

  5. 5

    Beat until tripled: Beat eggs for 6 minutes on speed 8, or until tripled in volume and almost pure white.

  6. 6

    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.

  7. 7

    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.

  8. 8

    Slowly add milk: With the beater on Speed 1, pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.

  9. 9

    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:

  1. 1

    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.

  2. 2

    Bake 22 minutes or until golden and toothpick inserted into middle comes out clean.

Cool & frost:

  1. 1

    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.