You have to know something about my husband, he doesn’t eat a lot of what I bake for the blog. Now, don’t get me wrong, he doesn’t shun sugar by any means! He actually may be one of the biggest sweet eaters I know, just like my dad was. Growing up I could always count on my Dad to eat anything I whipped up in the kitchen! My husband, on the other hand, he’s a pretty simple man. He doesn’t care for stuffed and gooey, raspberry and lemon, or a luscious panna cotta. What he does love is a simple classic vanilla cupcake with chocolate frosting.
A few weeks ago I was in the kitchen stuffing lemon cupcakes with raspberry ice cream for the Ice Cream Cupcake Challenge over at the Cupcake Project, when I realized the next day was Father’s Day. Now Steve may not be MY father, but he is one fantastic father to our girls………and all I could think about was how disappointed he was going to be when he found out I was making cupcakes again, and they were not chocolate and vanilla.
Now, this is where I have to tell you, that he’s perfectly happy with a boxed mix (especially when I doctor it up to make perfect cupcakes) and some canned frosting. But, as luck would have it, I did not have a vanilla, yellow or white cake mix in the house. So I thought I’d see what I could find online.
People let me tell you………this is THE BEST Vanilla cake I’ve ever had! or at least the best I’ve ever made! I was a little leery, because, like I said, I usually start with a box mix. Last year I thought I’d get my June Clever on and make him a yellow cake from scratch and it was terrible! None of us liked it, we actually threw 3/4 of that cake out, and needless to say, it never made it to the blog.
This time I thought I’d look for a white cake, and quickly found a recipe that promised to be easy and delightful. A white cake that tastes like a cross between an angel food cake, with a light almond-vanilla flavor, and a pound cake, without the heaviness. Simply flavored, sweet, moist with a medium crumb. SOLD!!
INGREDIENTS;
- For Vanilla Cupcakes;
- 3/4 cup milk, room temperature
- 1/4 cup heavy whipping cream, room temperature
- 6 egg whites
- 1 teaspoon almond extract
- 1 teaspoon vanilla bean paste
- 2 1/4 cups cake flour
- 1 3/4 cups sugar
- 4 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup butter (6 oz), softened
- For Chocolate Frosting;
- 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
- 1/4 cup plus 2 tablespoons boiling water
- 1 1/2 cups unsalted butter, room temp
- 1/2 cup confectioners’ sugar, sifted
- Pinch of salt
- 1 pound semi-sweet chocolate, melted and cooled
DIRECTIONS;
- For Vanilla Cupcakes:
- Preheat oven to 350° F and line cupcake tins with paper liners
- Using a small bowl, combine milk, cream, eggs whites and almond extract and vanilla bean with a fork and set aside.
- Using paddle attachment on electric mixer, combine flour, sugar, baking powder and salt on low speed. Add butter and continue beating at slow speed until mixture looks like wet sand.
- Add all but 1/2 cup of milk mixture and beat at medium speed for 1 1/2 minutes.
- Add remaining milk mixture and beat for an additional 30 seconds, scraping the sides of the bowl if necessary. Do not over mix.
- Divide batter evenly between cupcake wells and gently shake to smooth batter. Bake 18-20 minutes or until a toothpick inserted into the center cupcakes comes out clean.
- Let cupcakes cool completely before frosting.
- Unfrosted cupcakes can be frozen in a covered container for 1-2 weeks.
- For Chocolate Frosting:
- Combine the cocoa and boiling water, stirring until the cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners’ sugar, and salt until pale and fluffy.
- Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.
- If not using immediately, frosting can be refrigerated up to 5 days or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.
Read The Original Full Recipe in Source (Thank You): tidymom.net
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