As a child, when offered the choice between a chocolate and a vanilla cupcake, I’d always go for chocolate. I thought this was pretty much universal among children, but much to my surprise, several of my granddaughters prefer vanilla. In fact, they’re among Hannah’s very favourite desserts. Likewise, Maddie loves pound cake, another cake on the plainer, less sweet side. Go figure.
- 300 g or 2 ½ c all-purpose flour
- 2 ½ ml or ½ tsp baking soda
- 10 ml or 2 tsp baking powder
- 2 ½ ml or ½ tsp salt
- 227 g or 8 oz butter
- 266 g or 1 1/3 c sugar
- 4 large eggs
- 20 ml or 4 tsp vanilla
- 225 g or 1 c buttermilk
- Preheat the oven to 350°F and prepare two cupcake pans with cupcake liners. Have all ingredients at room temperature.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together at medium speed until light and fluffy (3 minutes).
- Add the eggs one at a time, beating well between each addition (15 seconds). Scrape down the bowl as needed.
- Add the flour mixture in thirds, alternating with the buttermilk. Scrape down the bowl as needed, beating until just combined. Do not overmix.
- Using a #20 scoop (3 tbsp) ice cream scoop, fill the cupcake liners about 2/3 full.
- Bake until the centre of the cupcakes spring back to the touch or a wooden toothpick inserted in the centre comes out clean (16–18 minutes).
- Let the cupcakes cool in the pans for 5 minutes, then transfer them to a wire rack. Cool completely before frosting with Swiss Meringue Buttercream or the frosting of your choice.
You can use a #60 (1 tbsp) scoop for mini cupcakes.
Adapted from Natasha’s Kitchen.
- Serving Size: Makes 24 regular or 75 mini cupcakes.