Monday, May 25, 2009

Vanilla cupcakes.

6/8/09 update: I have made this recipe several times now, and it has turned out really good. I've made some adjustments, that I will print in red.

If you've been reading my blog, you know I've been having issues with vanilla cupcakes. I have a recipe for vanilla that goes really well with a flavored Swiss or Italian Meringue buttercream, but not one that pairs well with a regular ol' American Vanilla Buttercream (Of which, I have a kick-ass recipe)........Well, not anymore......This is a great recipe, especially for kids. Sweet, dense, tastes a little like cake mix....

Sandi Oh's Vanilla cupcakes
2 1/2 cups sifted all purpose flour
2 tsp baking powder
scant 1 tsp sea salt
2 cups super fine sugar (heaping 1 1/2 cup)
1 small package vanilla/white chocolate instant pudding
1 stick room temp, unsalted butter, cut into Tbsp chunks
4 oz softened cream cheese, cut into Tbsp chunks also
1/4 cup oil
2 tsp vanilla
1 Tbsp Amaretto
4 large eggs
1 egg yolk
1 cup half and half

Make sure all ingredients are at room temp.
Preheat oven to 350 (340 degrees if you can) degrees. Line cupcake pan. I got 24 + cupcakes out of this recipe.
combine oil, vanilla , amaretto and half and half in small bowl or glass measuring cup. (I actually kept my half and half in another bowl, but technically you can put them all together.)
In mixer bowl put all dry ingredients, including sugar and whisk well. Add butter, cream cheese and liquid ingredients and mix on medium for 2 minutes. Scrape bowl as needed.
Next add eggs one at a time and mix for another 2 minutes on medium.
fill liners 2/3 full and bake approx 20 - 24 minutes. (Always check your cupcakes at 18 minutes, cuz you never don't want to overbake these).
or, you can use the creaming method, which works better....cream butter and cream cheese with sugar, til lite and fluffy. Add eggs one at a time, mixing and scraping well after each addition. Stir in oil, vanilla and amaretto until incorporated. Now add flour (with the other dry ingredients) and half and half alternately on low speed, being careful not to overmix. After everything is in, turn mixer up and mix on med for 10 seconds.
It's a busy recipe, I know. But it's worth it. Very tasty, and moist even the next day.

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