Do you even remember the last time you saw a cupcake around here?
I don’t. And I don’t like it.
I made these cupcakes for our – now annual, I suppose – Oscar viewing party, because I wanted a simple, classic dessert with a little sparkle to go with the menu. The first thing that came to mind was cupcakes with silver or gold sparkly sprinkles.
My next thought was that I could use this opportunity to try a new vanilla cupcake recipe. I’ve used the Magnolia Bakery recipe in the past, and I liked it – but I wanted to try something new. These cupcakes from Billy’s Bakery in NYC are another cult favorite, so I figured I’d give them a shot. I read a lot of mixed reviews about them, so you know I had to make them and see for myself.
My verdict? They were good, but nothing outrageous. I felt similarly about the Magnolia version – though I do think I preferred Magnolia’s buttercream to this one, which was a bit too sugary sweet and didn’t lend itself well to piping. The crumb was delicate, but they weren’t as moist as I’d like. I don’t know what the deal is with homemade vanilla cupcakes, but I’ve never been blown away by them. And it’s not because vanilla is a boring flavor, because I’ve tasted some damned good versions from a bakery before.
I guess I will have to continue my hunt for the perfect vanilla cupcake recipe.
Do YOU have one you’d like to share? I’d love to know!
Billy’s Vanilla, Vanilla Cupcakes
From Billy’s Bakery in NYC, via Martha Stewart
Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
- 1 cup (2 sticks) unsalted butter, room temperature
- 6 to 8 cups confectioners’ sugar
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
oh these look and sound yummy! and i was looking for some good cupcakes to make for a pride and prejudice dvd evening!
Sono molto belli di colore bianco questi cupcakes ♥ ciao
Billy’s are my favorite cupcake in NYC, I dislike Magnolias in general and think there is way too much hype. Only thing that sucked w/Billy’s is you’d have to go to Chelsea to get it, but now they opened a location close to my house in Tribeca so I was thrilled. The 2nd best in NYC are Sugar Sunshine Bakery on the LES, they have these pumpkin cupcakes that are to die for. I have this recipe you are using that i got off of Martha Stewarts show a few years ago, but have never made them, just went to the bakery instead haha.
I love vanilla cake but finding a good recipe is difficult. I made the recipe above and I agree that they were too dry and lacking flavor. I have tried endless vanilla recipes and here is my favorite! They are moist and flavorful and sometimes I add the seeds from 1-2 vanilla beans as well. They will rise and then fall flat after you take them our of the oven but that is normal and it makes them easier to ice. Hope you enjoy!
Vanilla Buttermilk Cupcakes
Makes 36 cupcakes
1-1/2 cups butter, softened
2-1/4 cups granulated sugar, separated
3 large eggs, separated
1 tbsp pure vanilla extract
3-1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
2-1/4 cups buttermilk
Preheat oven to 350. In large bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff peaks form. Set aside. In another large bowl, beat butter with 2 cups sugar until fluffy. Beat in egg yolks, 1 at a time, until combined. Beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir flour into butter mixture alternately with buttermilk, making 3 of dry and 2 of milk. Fold one-quarter of egg whites into batter; fold in remaining egg whites. Bake in centre of oven until tester inserted in centre comes out clean and light golden brown, about 20 minutes.
Jennifer, thank you for sharing your recipe! It looks great. I agree, buttermilk adds great flavor and makes for a moist cupcake. If I get the craving for a classic white cupcakes, I’ll definitely try your recipe. xxSAS