I know it may seem as though lately all I bake with and talk about is white cake & sprinkles, but I promise there are so many delightful-yet-unsprinkled baked goods coming your way in the next while. See, I'm certain this current sprinkle obsession of mine is just a phase--you know, much like my 1990's obsession with Bret Michaels. I mean, come on . . . really. What was I thinking?
No, wait, you're right--that was no phase. And neither is my love for sprinkles: I'm devoted.
But, that doesn't mean that I want *ahem* "white cake & sprinkles" every day. However, I was crazy about them all week. And last week. And a flurry of times before that, but honestly, I do bake sans sprinkles from time to time. We also happen to have had several birthday celebrations going on this past week, so it just seemed like a pretty good idea. But actually this post isn't about sprinkles. It's about vanilla cupcakes--classic, white, fluffy, vanilla cupcakes. Sure, you can funfetti them by adding sprinkles, which is never a bad idea, but the best part about these is the actual vanilla cupcake. I usually even skip the frosting when I make these for myself, and eat them all one single cupcake warm out of the oven, in all its glory. There's just nothing like an amazing vanilla cupcake.
So what makes these cupcakes the "super-duper" vanilla cupcakes? Well, I think it's really just a matter of personal preference, so for me it's what makes it my ultimate vanilla cupcake: it's fluffy, moist, truly vanilla (love those vanilla bean flecks!), all with only a hint of that "egginess." You know the one? So what these cupcakes are is really a modification from the recent Funfetti Layer Cake and Fluffy Vanilla Cake posts, to make them a little more ideal for cupcakes. Although, both of those recipes make really good cupcakes, I love a vanilla cupcake made with whole eggs, so this includes mostly whites (makes it nice and white & fluffy) but with 1 whole egg as well. I also used 1/2 butter and 1/2 shortening (gasp!), which I don't often do, but I really love it in these.
Lastly, a few weeks ago I made some vanilla sugar (this could not be any easier, guys), which is essentially just adding a fresh vanilla bean and its seeds into regular white sugar for about a week or so (at least) and then using it in place of plain sugar. I figured that would indeed make these my ultimate cupcakes. I'm actually kind of hooked on vanilla sugar now--I love it in coffee, tea, cappuccino, sugar cookies--you name it. So, yes, I may have a new vanilla sugar addiction, but I certainly do not have a sprinkle addiction.
I mean, really? A sprinkle addiction? Completely absurd. Sure, I buy a few now and again, but it's not like I buy them in bulk.
Nope, I have no idea what you're talking about.
So when I sit and do the math, we actually made 80+ Super-Duper Vanilla Cupcakes in the past week or so. The girls helped me bake them and decorate them--some classic vanilla and some funfetti, but all super moist, super yummy and super vanilla. Good thing I have such hard-working cakelets.
Actually no, wait--the frosting is completely necessary: it's clearly the much-needed glue to hold a generous medley of sprinkles.
Grab a pretty box and some twine or ribbon, and you've got yourself a heartfelt, handmade box of happiness to share with someone awesome.
And since I'm a big fan of handmade gifting, I believe it's always a great idea to Say it with {Cup} Cake!
Speaking of cupcakes, brace yourself for this recent post from Melissa at Best Friend's for Frosting: 28 Popular Dessert Bloggers Share Their All-Time Favorite Cupcake Recipe. Whoa!
And, in other news, here's what's been up with me this past week (aside from making 80+ Super-Duper Vanilla Cupcakes and not buying copious amounts of sprinkles):
My very close baker & blogger pal, Shauna Sever, celebrated the official release of her first book, Marshmallow Madness! just a few days ago. Simply put, this book rocks. Oh, but so does Shauna.
As I write this post, I have cupcakes galore happening in the oven, to celebrate a new and amazing friend's birthday this weekend. Then I somehow came across this. Then I remembered that I received these for Christmas. Oh boy.
A local blogging pal, Christina, is also celebrating the launch of her book this week, Scientifically Sweet. This book looks incredible! I've always loved her scientific approach, and she makes the most delectable desserts.
This Sunday, March 4th, I will be chatting to a group from the Canadian Society of Sugar Artistry, in Toronto, Ontario, about some tips & tricks for taking better cake photos. Check out the link if you'd like to learn more! *You don't need to be a member to attend.
After receiving oodles of emails inquiring about what "stuff" I use in my baking and caking endeavours, I've added a new Sweetapolita Shop, powered by Amazon, to the site, and have included my favourite ingredients, tools, books, photo equipment and more. It's a work in progress, so I will be adding new things regularly.
I continued to embrace my Instagram dependency by snapping many random photos. If you're not already Instagram-ing, I highly recommend it! Remember this post?
Happy March!
Super-Duper Vanilla {or Funfetti} Cupcakes
For the Cupcakes:
1 cup whole milk (237 ml, at room temperature)
4 large egg whites (120 g, at room temperature)
1 egg (whole, at room temperature)
2 teaspoons 10 ml pure vanilla extract
1/2 teaspoon 2.5 ml almond extract
3 cups 350 g cake flour, sifted
1-1/2 cups vanilla sugar (300 g)
1 tablespoon + 1 teaspoon baking powder (19.5 g)
3/4 teaspoon salt (5 g)
6 tablespoons 85 g unsalted butter, softened but cool, and cut into cubes
6 tablespoons 85 g vegetable shortening (I used Crisco)
1/2 cup Rainbow Jimmies or Confetti Quins
For the Frosting:
3 sticks + 2 tablespoons (375 g unsalted butter, softened and cut into cubes)
3.5 cups 400 g confectioners’ sugar, sifted
3 tablespoons 45 ml milk
1 tablespoon 15 ml pure vanilla extract
a pinch of salt
a medley of sprinkles for decorating
For the Cupcakes:
Preheat oven to 350°F. Prepare two standard muffin pans with your favourite baking liners and set aside.
In a medium bowl or measuring cup, combine and stir the egg whites, whole egg, 1/4 cup of milk, vanilla and the almond extract. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the vanilla sugar, together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
Add the butter and shortening, and blend on low speed for about 30 seconds, then add remaining 3/4 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1-1/2 minutes.
Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. If you're making Funfetti cupcakes, simply fold in the rainbow jimmies or confetti quins, until just combined.
Divide the batter into your prepared pans (I always use a 50 mm cookie scoop for perfectly even cupcakes), no more than 2/3 full. Bake until a toothpick comes clean when inserted into the center of the cupcake, about 16-18 minutes. Be so careful to not over-bake.
Place hot baking pans on wire racks, then carefully (they're hot!) remove the cupcakes from the baking pans immediately, to let cool. Let cool completely before frosting.
For the Frosting:
In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
Best used right away (for ideal spreading consistency). To get frosting super smooth (no air bubbles), use a silicone spatula and in an aggressive side-to-side motion, pushing the frosting back and forth against the sides of the bowl. You will hear a sort of paddling sound. Do this every so often while you use the frosting--it keeps it super smooth.
Super-Duper Vanilla {or Funfetti} Cupcakes
For the Cupcakes:
1 cup whole milk (237 ml, at room temperature)
4 large egg whites (120 g, at room temperature)
1 egg (whole, at room temperature)
2 teaspoons 10 ml pure vanilla extract
1/2 teaspoon 2.5 ml almond extract
3 cups 350 g cake flour, sifted
1-1/2 cups vanilla sugar (300 g)
1 tablespoon + 1 teaspoon baking powder (19.5 g)
3/4 teaspoon salt (5 g)
6 tablespoons 85 g unsalted butter, softened but cool, and cut into cubes
6 tablespoons 85 g vegetable shortening (I used Crisco)
1/2 cup Rainbow Jimmies or Confetti Quins
For the Frosting:
3 sticks + 2 tablespoons (375 g unsalted butter, softened and cut into cubes)
3.5 cups 400 g confectioners’ sugar, sifted
3 tablespoons 45 ml milk
1 tablespoon 15 ml pure vanilla extract
a pinch of salt
a medley of sprinkles for decorating
For the Cupcakes:
Preheat oven to 350°F. Prepare two standard muffin pans with your favourite baking liners and set aside.
In a medium bowl or measuring cup, combine and stir the egg whites, whole egg, 1/4 cup of milk, vanilla and the almond extract. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the vanilla sugar, together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
Add the butter and shortening, and blend on low speed for about 30 seconds, then add remaining 3/4 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1-1/2 minutes.
Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. If you're making Funfetti cupcakes, simply fold in the rainbow jimmies or confetti quins, until just combined.
Divide the batter into your prepared pans (I always use a 50 mm cookie scoop for perfectly even cupcakes), no more than 2/3 full. Bake until a toothpick comes clean when inserted into the center of the cupcake, about 16-18 minutes. Be so careful to not over-bake.
Place hot baking pans on wire racks, then carefully (they're hot!) remove the cupcakes from the baking pans immediately, to let cool. Let cool completely before frosting.
For the Frosting:
In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
Best used right away (for ideal spreading consistency). To get frosting super smooth (no air bubbles), use a silicone spatula and in an aggressive side-to-side motion, pushing the frosting back and forth against the sides of the bowl. You will hear a sort of paddling sound. Do this every so often while you use the frosting--it keeps it super smooth.
If you do not have access to cake flour, you can quickly and easily make your own to substitute. Learn how in this previous post, Bring Me Flours.
You can replace the vanilla sugar with regular granulated sugar, and add the seeds from 1 vanilla bean to the milk portion of the cupcake batter steps.
As with any vanilla cake, you can use 100% liquid egg whites in the batter (simply weigh them on your kitchen scale), which saves wasting the yolks.
You can omit the almond extract, but I do promise that it really gives the cake wonderful flavour--the finished cake/cupcakes don't taste like almond, per se.
For the funfetti sprinkles inside the cake, you can experiment, but I recommend the Rainbow Jimmies or Confetti Quins. The cupcakes in this post are made with the confetti quins. The tops of the cupcakes are decorated with a mix of almost every sprinkle I have! I recommend grabbing a handful of each type you like, placing them all in a small bag and shaking them up to create your medley. That way they sprinkle evenly!
or Confetti Quins. The cupcakes in this post are made with the confetti quins. The tops of the cupcakes are decorated with a mix of almost every sprinkle I have! I recommend grabbing a handful of each type you like, placing them all in a small bag and shaking them up to create your medley. That way they sprinkle evenly!
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