Thursday, August 25, 2011

Goofing off with vanilla and finally have THE recipe.



So maybe four test recipes isn't goofing off, more like serious business! These are light, but a little dense, moist, velvety white cupcakes. I love it. It's exactly what I was looking for. The decor is a surprise for the birthday girl so these are topped with a delicious chocolate buttercream and a bit of chocolate drizzle.

THE White Cake. I shortened up the cooking time for cupcakes to about 18 - 20 minutes. Check them at 15 and go from there. If you forget to bring your milk, eggs and vanilla to room temp, just put measuring cup in a sink of hot water until it's cool to the touch.

Ingredients

• 2 1/4 cups cake flour, plus more for dusting pans
• 1 cup whole milk, at room temperature
• 6 large egg whites, at room temperature
• 3 teaspoons vanilla extract
• 1 3/4 cups sugar
• 4 teaspoons baking powder
• 1 teaspoon table salt
• 12 tablespoons unsalted butter, softened but still cool
Instructions
• 1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray three 8-inch round cake pans with nonstick cooking spray, dust with flour, and tap pans to remove excess flour. Mix milk, egg whites, and vanilla together in 2-cup measuring cup.
• 2. Mix flour, sugar, baking powder, and salt together in bowl of electric mixer at low speed. Add butter and beat at low speed until mixture resembles moist crumbs, with no powdery streaks remaining.
• 3. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
• 4. Divide batter evenly between three prepared cake pans and using rubber spatula, spread into even layer. OR OR OR Put them in 24 cupcake liners. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on upper middle and lower middle racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 21 to 25 minutes.
• 5. Rest cakes in pans 3 minutes, then loosen from sides of pans with a knife. Invert onto large plate, reinvert onto wire racks. Cool completely, about 1 1/2 hours.


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