Need a Cupcake Recipe

homecoming queen · ‎06-03-2010

Does anyone have a vanilla cupcake recipe that's absolutely delicious? I have tried several that have been in cookbooks and on line and they're all very dry. I'm a baker, just like my mother, but I can't find the right recipe for this one. Thank you!

Fla Kitty · ‎04-27-2010

Have you tried the 1234 cake recipe? I also use this for Blueberry Muffins.

house_cat · ‎03-09-2010

There's nothing I like better than a plain ol' white cupcake. I haven't been too happy with the recipes I'm using, either.

I found this one and thought I'd give it a try next time. I think the key might be to have all ingredients at room temp. This is the hardest part of baking, for me, as I usually jump up on a whim and want to get started immediately.

Here's the recipe.

~ house cat ~

qualitygal · ‎10-04-2010

I haven't made anything from her books that I have yet, but on line Anne Byrne.......may have something for you to try. She's the cupcake lady on Q.

tkins · ‎03-26-2012

Hi homecomingqueen,

This is my absolute favorite scratch cake. It is quick, easy and really moist. Good with or without frosting.

Golden Vanilla Wacky Cake

1 1/2 cups all-purpose flour

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup whole milk

1/2 cup vegetable oil

1 tablespoon vanilla extract

1 tablespoon white vinegar

Preheat oven to 350°; spray an 8-inch square metal or glass baking pan with nonstick cooking spray.

In a large bowl, whisk together flour, sugar, baking soda, and salt. Add in milk, oil, and vanilla to the flour mixture and stir until just blended. Whisk in vinegar until just blended. Immediately pour batter into pan. Bake for 25-30 minutes or until a pick comes out clean. Let cool completely in pan on a wire rack. Can eat as is, or dust with powdered sugar or top with frosting. For Cupcakes: Spray or line muffin pan(s). Divide batter evenly in the muffin cups (the amount of cupcakes, will depend on how full you fill each cup) put in oven to bake, check for doneness at about 12 minutes (bake time will depend on how full the cups are) or for even baking, if using more than one pan side by side, rotate and turn after about 7 minutes, check for doneness after about 6 minutes. Cool on wire rack (really good warm though). Eat as is, dusted with powdered sugar or frosted.

Enjoy

tkins

doglover3 · ‎03-10-2010

this is the most moist delicious white cake I have ever had. I can imagine you could make this without using the coconut, why not. This was my grams recipe and is well over 100 years old.

My grams favorite coconut cake:----BAKE AT 350 The absolute best if you like coconut.

4 large eggs
2 c.sugar
3/4 c Crisco
1 c milk
2 c flour
2 tsp baking powder
3/4 c coconut

BEAT:
4 egg whites till fluffy, set aside:
CREAM:
2 c sugar and the 3/4 c Crisco till fluffy
ADD:
4 well beaten egg yolks
ALTERNATELY ADD:
1 C milk with the 2 c flour and 2 tsp bk.pwd
ADD:
3/4 c coconut
FOLD IN:
YOUR BEATEN EGG WHITES
BAKE 350 FOR ABOUT 30 MINUTES IN A 9X13 PAN
Cool and frost with your favorite icing and top with coconut

Zhills · ‎11-15-2011

New Starlight Cake
(From the 1961 edition of Betty Crocker's New Picture Cook Book)

2 cups plus 2 tbsp. all-purpose white flour
1 1/2 cups sugar
3 1/2 tsp baking powder
1 tsp salt
1/2 cup soft shortening (I use butter)
1 cup milk
1 tsp flavoring (or 2... I like vanilla, but you could use 1 tsp vanilla, 1 tsp almond)
3 eggs

Heat oven to 350.

Mix thoroughly the flour, sugar, baking powder and salt. Add the butter, milk and flavoring. Mix, with a hand mixer or a stand mixer such as a Kitchen Aid, on high speed for two minutes, or 300 vigorous strokes by hand, scraping the sides and bottom of the bowl constantly. Add the eggs and beat 2 more minutes, scraping frequently, as described above.

[And here we have the crux of the cake. All cakes are made of basically the same ingredients. It is the order in which you combine them and the manner in which you mix them that differentiates one cake from another. The length of beating here creates tenderness and structure, loft if you will, and must be done exactly as stated.]

Pour into prepared pans. Bake 8" layers approximately 35-40 minutes, 9" layers 30-35 minutes, and rectangular pan 45-50 minutes, or until cake tests done.
Makes 24 cupcakes. (350-degrees 15-20 mins for cupcakes)

Let layers rest in pans for about 2 minutes, then remove to wire racks. The rectangular cake can remain in the pan, and be frosted and served from the pan. Let all cakes cool completely before frosting.