Last year, whilst surfing the internet (‘trying to reach its end’ as hubby would put it), I stumbled upon this ‘Billy’s Vanilla, Vanilla Cupcakes’ recipe and copied it to my Evernote folder. But because I already had a favourite vanilla cupcake recipe I postponed trying this one. What a wonderful surprise it was when I finally decided to give it a go! These cupcakes turned out so fluffy and yummy! And the vanilla flavour is definitely there, rich and comforting 🙂
Instead of vanilla extract, as I’ve stated in other posts, I prefer using vanilla bean paste and, although the recipe calls for only 1 tsp pure vanilla extract, I used 2 pumps of paste, which is equivalent to 2 tsp of extract, according to the bottle.
This recipe yields 24 cupcakes (although the original recipe says 30) and the good news is you can freeze both cupcakes and filling/frosting (separately), so it’s ideal when you’re planning a party and want to get things going in advance.
The filling/frosting is a bit of a mindless task (and tiring, to be frank) but the only real downside is that it will fill and frost only 12 cupcakes, so if you’re serving all the cupcakes you’ll have to make a double batch.
THE BEST VANILLA CUPCAKES EVER
(slightly adapted from Billy’s vanilla, vanilla cupcakes)
220g (1&2/3 cups) cake flour
155g (1&1/4 cups) plain flour (I measure 2 heaping tbsp cornflour and add plain flour until I get 375g)
400g (2 cups) sugar
1 tbsp baking powder
3/4 tsp salt
225g (1 cup) unsalted butter, cut into cubes
4 large eggs
240ml (1 cup) whole milk
2ml (2 pumps) vanilla bean paste (equivalent to 2 tsp vanilla extract)
Preheat oven to 160oC (325oF). Line 2×12 cup muffin trays with paper cups and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder and salt and mix on low speed until combined. Add butter, mixing until just coated with flour.
Whisk together eggs, milk and vanilla in a separate bowl. With mixer on medium speed, add wet ingredients in 3 parts, scraping down the sides of the bowl before each addition. Beat until ingredients are incorporated but do not overbeat.
Divide batter among cups, filling about two-thirds full. Bake for 20 minutes or until a cake tester inserted in the centre comes out clean.
Transfer to a wire rack to cool completely. Once cupcakes have cooled, remove core and use a small offset spatula to fill and frost each cupcake.
397g (1 tin) sweetened condensed milk
200ml coconut cream
1 tbsp butter
Put all the ingredients in a deep non-stick saucepan and cook over low heat, stirring constantly, for about 15 minutes after it begins to boil or until the spoon starts to leave a trail on the bottom of the pan. Remove from heat and let it cool at room temperature. Apply to cupcakes and decorate with toasted coconut flakes.