It’s important for the eggs to be at room temperature as they whip better īaking powder – not baking soda (bi-carb), it doesn’t rise as well.
#CUPCAKE DESSERT STANDS FREE#
Do not substitute with self raising flour or gluten free flour Įggs at room temperature, not fridge cold – whipped to aerate, these are key to make the cake extraordinarily light and fluffy. Cake flour works very nearly as well so if that’s all you’ve got, it can be used. You can taste the vanilla and butter slightly better, the crumb is slightly more velvety AND it keeps ever so slightly better too. These cupcakes actually come out better using plain flour rather than cake flour.
Plain flour (aka all purpose flour) – there’s a widely held misconception that cake flour is the secret to tender, fluffy cupcakes. Everyday pantry ingredients! Don’t waste your money on cake flour – these work better with plain/all purpose flour! Here’s what you need for these Vanilla Cupcakes. What you need for these magical Vanilla Cupcakes If you’re an experienced baker, you may wish to skip ahead to the recipe or recipe video. This post goes into detail on the steps to give bakers of all levels the confidence they need to make this. This recipe uses classic cupcake ingredients but with Japanese techniques applied for the softest, plushest cupcakes you’ll ever make! This wouldn’t happen if it was dry and crumbly! If it was dry and stale, the crumb would not bounce back like it does, it would just tear and stay indented.Īnd if it was dense, I would not be able to prod it at all! Freshness evidence – this 4 day old cupcake springs back when touched. Here’s my attempt to show you how these cupcakes stay incredibly fresh. Ballsy! Call me on it – try these cupcakes! 😂 Vanilla Cupcakes with Vanilla Buttercream Freshness evidence! Sydneysiders may be interested to know that these Vanilla Cupcakes are just like the cupcakes at My Little Cupcake in Neutral Bay, a hidden gem with a cult following which (10 years on) I still say trumps the famous Magnolia Bakery in New York. Stay fresh and moist for 4 days (minimum). Safer to make than typical “cream butter and sugar” recipes and Much more tender than your usual run-of-the-mill cupcake recipes Perfectly shaped with a sweet golden dome Infused with elegant buttery and vanilla flavours Soft and fluffy, with a plush velvety crumb (Also, the directions to make these cupcakes are hidden deep in the Vanilla Cake recipe notes, and an astonishing number of readers have already made these cupcakes!) It’s so perfect I almost wept with sheer joy.” “…this is the sponge I’ve been looking for my whole life. So why should you believe me when I say this is the last Vanilla Cupcake recipe you’ll ever use?īecause this is already a tried and proven recipe made using the batter from my Vanilla Cake. Many promise game changing techniques, but all too often they fall short. It’s notoriously hard to find a really good, classic cupcake recipe. magic! ✨ Vanilla Cupcakes with my secret Less-Sweet Fluffy Vanilla Frosting Vanilla Cupcakes Just a secret Japanese baking technique applied to classic butter cupcakes ingredients.
#CUPCAKE DESSERT STANDS PROFESSIONAL#
Using the batter from my much loved Vanilla Cake, these Vanilla Cupcakes have a professional bakery-style crumb and stay perfectly moist for 4 whole days which is unheard of for cupcakes!
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