Today is Vanilla Cupcake Day!
In true Foodology Geek style, we took that as a personal calling to provide YOU with a GREAT Vanilla Cupcake recipe.
What did we learn in the process of finding a less boring vanilla cupcake?
While we DID find a pretty good vanilla cupcake recipe, we learned that we are decidedly NOT vanilla people. There is a reason that vanilla is synonymous with boring…dull…tame…mild. Although delicious, vanilla cupcakes are well...a bit vanilla.
We recommend that you try the two recipes and decide for yourself.
BUT when you do, we also encourage you to mix things up a bit. Use these vanilla cupcakes as a creative canvas! These would be GREAT with some filling…like raspberry jam, Nutella, or the Irish Whiskey Ganache in our St. Paddy’s Car Bomb Cupcakes recipe! [If you do decide to fill them and need some tips on how to do it, look to the St. Paddy’s Car Bomb Cupcake recipe. It is all laid out for you.]
Alternatively, stick with the vanilla and go a bit crazy with your icing flavor, color or decorations. Let the kids loose with the sprinkles. As we’ve said before, cooking should be creative and fun. This is a perfect recipe to make your own.
In the meantime, we’ll be working on some more dynamic flavors – because at Foodology Geek we’re decidedly a bit more spicy…or mocha…or matcha…or sriracha …or chai!
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White Chocolate Cupcakes
These cupcakes have a velvety texture somewhere between a regular cupcake and angel food cake. [This was the recipe that we considered to be the stronger of the two. They are also the cupcakes used in the photos.]
- 4 ounces white chocolate - chopped containing cocoa butter
- 3 egg whites
- 2/3 cup milk divided
- 1/2 tbsp vanilla
- 1 3/4 cup cake flour sifted
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup superfine sugar
- 6 tbsp unsalted butter
Preheat the oven to 375 degrees.
Melt the white chocolate in a small microwavable bowl. Stir every 15 seconds. Heat until the white chocolate is not quite completely melted. Stir to finish the melting. Let the chocolate cool until it is no longer warm to the touch - but is still fluid.
In a small bowl, whisk the egg whites with the vanilla and 3 tbsp of the milk.
Using a stand mixer with the flat beater, mix the flour, sugar, baking powder and salt on low speed for 30 seconds. Add the butter and remaining milk. Mix on low speed until the dry ingredients are just moistened. Raise the speed to medium and beat for 90 seconds.
With the mixer running on medium-low speed, gradually add the egg mixture in two additions. Beat the batter for 30 seconds after each addition,
Add the melted chocolate and beat to incorporate, about 10 seconds.
Spoon the batter into cupcake liners (in a cupcake pan). The liners will be about 3/4 full.
Let the cupcakes sit for 20 minutes at room temperature before placing them in the oven.
Bake the cupcakes for 17-22 minutes or until golden brown. Let the cupcakes cool for 10 minutes before removing them from the pan to finish cooling completely
Once cool, frost with your icing of choice. We used Cream Cheese Icing from the Banana Cake recipe.
Ultimate Vanilla Cupcakes
This recipe is from our friend Stef at The Cupcake Project. She is the undisputed queen of cupcakes.
- 1 cup sugar
- 1 vanilla bean
- 1 3/4 cup cake flour not all purpose, self rising
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup unsalted butter at room temperature
- 2 eggs at room temperature
- 1/3 cup sour cream full fat
- 1/4 cup canola oil
- 1 tbsp vanilla extract
- 2/3 cup whole milk
Preheat the over to 350 degrees.
In a small bowl, combine sugar and seeds from the vanilla bean.
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 bean sugar mixture to the dry ingredients and mix until well combined
Add butter and mix on medium-low speed for three minutes. (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.)
Fill cupcake liners just over 1/2 full.
Bake for 15 minutes. (They are done when a toothpick comes out clean. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown.)
Remove them immediately from the tins to cool. Add icing or filling once cool.