"If we ever forget that we're one nation under God, then we will be a nation gone under." - Ronald Reagan

Monday, October 24, 2011

Perfect Vanilla Cupcakes

Yes, they really are perfect.

Since I make cupcakes fairly regularly, I'm always on the hunt for better recipes that will provide the best possible results. That was when I stumbled across a discussion about how to get perfectly domed tops on your cupcakes. Finally! Others were disappointed with flat or peaked cupcakes and knew how to fix it. Apparently, it's all in the way the cupcakes are mixed.

Perfect Vanilla Cupcakes
1/4 cup milk
1/2 cup butter, cubed
2/3 cup sugar
3 eggs
1 tsp vanilla extract
Zest of one lemon
1 1/2 cup flour
1 1/2 tsp baking powder
1/4 tsp salt

  • Heat your oven to 350 and make sure the rack is set in the middle. 
  • Use those really cute liners that you have stashed in the back of the cabinet - you know, the ones you've kept for a special occasion - because these cupcakes are worth it! Place liners in a 12-count muffin tin. 
  • Now for the weird part: Pour milk into a small saucepan with the chunks of butter. Turn to medium heat and stir until the heated milk melts the butter. Set this aside to cool. You don't want it too hot when you add it in later.
  • Whisk together sugar, eggs, and vanilla extract. Kept working at it until it's thick and creamy (but be careful that you don't get too many air bubbles).
  • Now you're ready for the butter/milk. Mix that in nice and gentle.
  • Dump in the rest of the ingredients. Be careful not to over-mix here. Stirring too much will wear out your baking powder and then perfection is unobtainable.
  • Next, we need to fill up the liners to 3/4 full. My preferred method of dispensing batter is an ice cream scoop that has the scrapper-thingy (because I'm all technical) that wipes out the inside with the press of the lever. Less messy than using your finger.
  • Bake these future beauties for 17-20 minutes, or until a toothpick stuck into the center comes out clean.
  • Stand back in awe of your mad kitchen skillz.
  • And in the off-chance that you get one of the pesky peaks, use the back of a clean spoon to gently flatten the top back down to domed-ness.

Now you're ready to frost these gorgeous cups of love!
But that's an entirely different post...


Kristina P. said...

Yummy! I love cupcakes.

Karen Peterson said...

I don't make a lot of cupcakes, but I just may have to try these!

i'm erin. said...

Dang. I love cupcakes. Now I'm going to have to try these.

Miss Angie said...

Those look SOOOOO yummy. I must try this recipe.

Blog Archive