Vanilla Cupcake:
- 1 1/3 cups sugar
- 1/2 cup butter, cut into 1-inch pieces
- 1 large egg
- 1 large egg yolk
- 1/3 cup milk
- 1/3 cup water
- 1 1/4 teaspoons pure vanilla extract
- 1 1/3 cups all-purpose flour
- 2/3 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
Process sugar and butter in a mixer until very creamy, scraping sides as needed, 1 to 2 minutes. Add the egg and yolk, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
Yield: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Inactive Prep Time: 30 minutes
The one thing that went well while cooking cupcakes was the icing. The icing was very delicious and looked like someone professional made it. The one thing that went not so well was beating the ingredients together for the cupcake itself. My group couldn’t get the whole thing creamy, there were very little pieces of batter that wouldn’t mix, but it wasn’t noticeable or tasted any different. The thing that I would do differently if I made that recipe again would be add chocolate chips and mix the batter a couple minutes longer. Something that I have learned in class that is important to the recipe is that you have to watch what you put and when you put certain ingredients together and mix them together.
