This week I’ve made 6 batches of vanilla cupcakes and a vanilla cake. I feel like my oven has been on for 42 hours straight! =) What are all these cupcakes for, you might ask. Well, for me… and for science, and for you too. Confused yet? I’ll explain…
I have been on a search for a perfect vanilla cupcake recipe for several years. I have tried Martha’s, Magnolia’s, Billy’s and Amy Sedaris’. I’ve read the Cake Bible from cover to cover (really!). I’ve googled until I can’t google anymore! Some of the recipes were good, just not perfect. I’ve considered just giving up… maybe my expectations were to high. I wanted a vanilla cupcake recipe that was as light and fluffy as a box mix, but without all the funny chemicals. I wanted a cupcake that was flavorful and moist. And I wanted it to be almost as easy to make from scratch as from a box.
This week, I wasn’t going to stop until I found what I was looking for. So I baked and baked… then went to the store for more butter and sugar, and baked some more! I tried recipes with butter, oil, or some of both… recipes with milk, buttermilk, or sour cream… 1 egg, 2 eggs, 5 eggs… baking powder, baking soda… bake at 350*, bake at 325*…
I made cupcakes that were lopsided, over-flowing, over-baked, and just plain ugly…
And then I made these…
They looked beautiful and tasted perfect, so I double checked all my notes to make sure I could remember what I put in them… then I made another batch to make sure it was THE ONE.
They were just as perfect!! I think I heard angels singing….
I am SO happy to share the results of my many experiments. I am perfectly happy with these cupcakes and look forward to making them again and again. Now certainly, peoples tastes and preferences vary greatly. I love these, my husband (my #1 taste tester) loves them, and I hope many of you will too. As with any recipe, it is very important to use the best quality ingredients you can. You will notice the recipe calls for cake flour, which is a bit more expensive than all-purpose flour, but I have found it is essential to produce the light and fluffy texture I was looking for. Also, the recipe uses oil instead of butter. I realized most cupcake recipes (from scratch) call for butter, and yet box mixes (which have the texture I was looking for) are baked using oil. I was concerned that using only oil would leave the cupcakes without adequate flavor, but I found that with good quality vanilla, these cupcakes are delicious and flavorful.
Perfect Vanilla Cupcakes
Recipe by Glorious Treats
Yields- 15-16 cupcakes
1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil)
1/2 cup buttermilk
(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)
* Preheat oven to 350*F.
* In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
* In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.
* Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.
* The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.
* Bake cupcakes in pre-heated oven for 12-14 minutes.
* Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
* Frost as desired when fully cool. I love to use my favorite Vanilla Cream Cheese Frosting recipe.
* Feel free to use this recipe for a cake as well. The recipe above will work for a 6″ cake. Double the recipe for an 8″ or 9″ cake.
* A note about Cake Flour- Cake Flour has a lower protein content than traditional all-purpose flour, which results in a more tender, delicate crumb in the finished product. If you can not find or access cake flour, feel free to substitute as necessary, but your results will vary from the original recipe.
Brown cupcake liners from Simply Caked. The pretty purple cupcake liners are from Confectionery House. The pearlized sprinkles are from Sweet Baking Supply. Cupcake stands available at Farmhouse Wares.
I’m out of the office… or in my case, out of the kitchen today.
I have lots of fun and delicious post planned before summer ends, but for today you can pick from some of my summer favorites…
In the mood to party? Here is a pretty Luau Party
that will give you some fun ideas!
Have time to make some pretty cookies? These Hibiscus Cookies
make a great impact, using simple techniques.
Happy baking, decorating and partying!
I’m back with this week’s final instalment of “S’mores Week”. So far I’ve shown you…
Chocolate S’mores Cupcakes
Graham Cracker S’mores Cookies
and now… possibly my favorite of the bunch,
S’mores Rice Krispies Treats!!
As I was making these, my husband came in the kitchen and asked what I was making and I said “I don’t know”. I just knew I wanted to make a really delicious, gourmet version of Rice Krispies treats that included all the flavors of s’mores. I am SO happy with the final results and I think this is one of the most delicious things I’ve ever made!! (And if you haven’t noticed… I’ve made a few delicious things before!) A good friend stopped by while I was photographing these and I gave her one, although she mentioned she wasn’t a big fan of rice krispies treats. Well, after a couple bites she said she was really sorry I had given her one… because they were SO good, now she was going to have to make some! =)
S’mores Rice Krispies Treats
(Recipe by Glorious Treats)
3 Tablespoons butter
4 cups mini marshmallows (or about 40 regular/large marshmallows)
5 cups Rice Krispies cereal
1 cup Golden Grahams cereal
1/2 cup mini chocolate chips
4 oz semi-sweet chocolate (or about 1 cup chocolate chips)
10 full sized graham crackers, broken in half (slightly more or less, depending on the pan you use)
40 large marshmallows (approximately)
Butter (or spray lightly with cooking spray) a 9″x13″ pan.
In a large microwave safe bowl, place 3 tablespoons of butter (cut into a few pieces), and 4 cups of marshmallows. Microwave about 3 minutes (stirring after 2 minutes) watch the microwave, cooking times may vary. Cook in microwave until butter and marshmallows are melted. Stir gently.
Add rice krispies and golden grahams cereal and stir to combine. (try using a plastic or silicone spatula sprayed with a bit of cooking spray).
Add mini chocolate chips, stir quickly, and immediately pour mixture into prepared 9″x13″ pan. Press into pan (with spatula).
Melt semi-sweet chocolate (or chocolate chips) in a microwave (at 50% power), in 30 second intervals, stirring between intervals. Heat until just melted. Spread chocolate on top of rice kripies treats in pan.
While the chocolate is still warm, lay graham cracker squares on top, leaving a tiny bit of space between each cracker (as shown below).
Put entire pan of “treats” in the fridge or freezer (or a cool location) until the chocolate has set (about 10-15 minutes). Cut into squares with a sharp knife, using the lines between the graham crackers as a guide. Place treats on a large baking sheet, separated slightly.
Cut large marshmallows in half, (just a couple at a time), and place cut side down onto graham crackers, (as shown below).
When all the graham crackers are topped with marshmallows (ignore my photo, I ran out of marshmallows), use a kitchen torch (or propane torch) to toast the marshmallow. If you don’t have a torch, this would be a fun reason to get one… OR, you can toast the marshmallows in the oven. Preheat your oven to broil. Place baking sheet of treats in the oven, leaving the oven door slightly ajar. Broil about 30 seconds, watch them, they can burn quickly!
Allow to cool, then enjoy!
(Or package in an airtight container for up to two days… but seriously, just eat them now!)
And thanks to my dad for not thinking I was (too) crazy when I asked him to cut me some logs to “take photos of” =)
I’m adding these treats to Tidy Mom’s I’m Lovin’ It post.
You might be noticing a theme here, after the S’mores Cupcakes and S’mores Pops I’ve already posted this week. To me, s’mores and summer just go hand in hand and I thought they deserved a special place on Glorious Treats, a full week of s’mores!
These cookies are a fun take on s’mores and would be perfect to bring to a summer BBQ or pack in a picnic. They are basically a s’mores version of chocolate chip cookies- two all-American treats are better than one, right?
Graham Cracker S’mores Cookies
2/3 cup butter, at room temperature
1 cup brown sugar
1 cup (white) sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 1/2 cups flour
1 cup semi-sweet chocolate chips
1 cup mini marshmallows, plus 1/4 cup for adding on top (as directed below)
2 regular sized Hershey bars, each piece printed with “Hershey” cut in half
2 packages graham crackers- broken into squares (1/2 of a full graham cracker sheet)
* Preheat oven to 375*F
* Break graham crackers in half, so they are squares. Lay crackers next to each other, in a single layer on a baking sheet (the size of your baking sheet will determine exactly how many crackers you need).
* Bake graham crackers in pre-heated oven for 4 minutes. Remove from oven and set aside to cool.
* Cream the butter and sugars together in the bowl of an electric mixer.
* Add egg and vanilla.
* In a separate bowl stir flour, baking soda, salt and cinnamon. Then add to butter mixture and mix until just combined.
* Fold in chocolate chips and 1 cup marshmallows.
* Use a large cookie scoop to scoop dough onto graham crackers (on baking sheet).
* Bake for 5 minutes. Then remove pan from oven and press about 2 pieces of chocolate and 2-3 marshmallows into each cookie.
* Bake for 5-7 minutes more.
* Cool completely, then cut cookies into squares (where the graham crackers meet).
Recipe Source ~ Adjusted slightly from Always with Butter.
Love s’mores? Here are a few more s’mores treats….
Chocolate S’mores Cupcakes
If you love all the flavors of s’mores but are short on time, this is a quick and easy treat to satisfy your craving. I thought I was quite clever when I thought of this idea last summer… but apparently lots of other people thought of it long before that! The earliest post I can find is from the delicious blog Gimme Some Oven.
All you need is…
chocolate (I like to use Ghirardelli)
graham crackers, crushed (but not too fine)
lollipop sticks (I used 6″ sticks- these are available at craft stores)
Add sticks to the marshmallows, by holding a marshmallow on the counter (or cutting board) and pressing the stick down into the marshmallow. Then, melt the chocolate in a large mug or glass measuring cup, in the microwave at 50% power, in 30 second intervals, stirring between intervals. Dip marshmallows (on sticks) into the chocolate, allow excess to drip off, then hold over a bowl and sprinkle with crushed graham crackers. Place sticks in a mug or container so then can dry upright. In warm weather, place pops (in mug) in the refrigerator or freezer for 5-10 minutes for the chocolate to set. Once chocolate has set, store pops in an airtight container (in a cool location) for up to 3 days.
Prop note- I photographed my s’mores pops in some of my beautiful glassybaby glass vessels (usually used as candle holders). The colors are burnt sugar, caramel, and dune.
Love s’mores? Try these other delicious recipes…
Chocolate S’mores Cupcakes
S’mores Graham Cracker Cookies