It was Miss B’s bridal shower couple weeks ago and I decided to bake some vanilla cupcakes to celebrate with this bride-to-be.The theme of the bridal shower was bridal white and the venue was decorated with bows and balls (pom poms) so I decided to apply the same theme on the cupcakes – white, bows and balls.
I have previously tried different vanilla cupcake recipes and I have to say the recipe I used for this time is the ULTIMATE recipe for vanilla cupcakes, thanks to Cupcake Project. To me, sour cream is a really important ingredient to keep the cupcake moist and this is a recipe that incorporated sour cream as one of the ingredients. I actually made some slight changes to the original recipe. Instead of using vanilla bean, I substituted it with vanilla extract (for convenience).
I am glad the cupcakes turned out pretty nice but of course there is always room for improvement. Below is the recipe I used.
The Ultimate Vanilla Cupcake Recipe
(Yield: 16 cupcakes)
What You Need:
- 1 cup (225 grams) granulated sugar
- 2 teaspoons of vanilla extract (original recipe uses 1 vanilla bean)
- 1 3/4 cups (175 grams) cake flour, not self-rising
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (57 grams) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/3 cup (75 grams) full-fat sour cream
- 1/4 cup canola oil or vegetable oil (60 ml)
- 1 tablespoon pure (not imitation) vanilla extract
- 2/3 cup (160 ml) whole milk
What To Do:
- Preheat oven to 350 F (175 C).
- In a small bowl, combine sugar and vanilla extract.
- Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
- In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
- Add the vanilla sugar and mix until well combined.
- Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you’ll end up with a very fine crumb texture.
- In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
- Add the egg mixture to the flour mixture and beat on medium speed until just combined.
- Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don’t worry, you didn’t do anything wrong. It’s supposed to be that way.)
- Fill cupcake liners just over 1/2 full.
- Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
- When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don’t own a cooling rack) to cool.
After baking the cupcakes, I frosted them with a thin layer of buttercream. Below are the ingredients I used:
- 3 cups of confectioner’s sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons whipping cream
I mixed all the ingredients together in a mixer for a few minutes until they are well blended. The decorations are all made with fondant except the hoop of white sugar balls. There are many useful “how to make a bow” tutorials on youtube that will explain how these bows can be made.