I think I have a cupcake problem.
What's the problem? I just can't quit them. Even though they're made with white flour (gasp!), white sugar (double gasp!), and topped with all things fatty and buttery (aka "delicious") AND even though I know I'll pay for eating them, later....I just can't say "no thank you" when a cupcake is involved.
Even store bought cupcakes. Even cupcakes topped with that what-exactly-do-they-put-in-here frosting (no judgement here)! If it's a cupcake...if it's in my presence...I will eat it. Guaranteed.
That being said, I subconsciously decided to feed my addiction to cupcakes (literally, might I add) by going on a 3 week kick where all I made was the darn thing! Oh it's your birthday? How about I make some cupcakes?!? Mother's Day? Cupcakes it is! BBQ at your house, you say? I'LL BRING THE CUPCAKES! Of course each time, I had to make "just a few extra"...you know...so we at home could gorge on them later. And by "later" I mean that night...AFTER we already had some at said event.
There's one blog that almost always makes my mouth water- Sweetapolita. I just love her stuff! Add cupcakes to that equation and I've seriously got a problem. I think I've literally pinned a million different things I want to try, from her site!
So since I'm on this Cupcake-Palooza right now, I decided it's now or never. I
need to want to must absolutely make or I'll die have to make one of her cupcake recipes or else I never will.
I decided to go with a basic recipe first, and then work my way up to her more crazy concoctions later. Because really who am I kidding- I will most likely find an excuse to make every single thing I've pinned from her.
These cupcakes were amazing! Light, fluffy, moist and just yummmmmmmy! I didn't have heavy cream at the time, so I upped the amount of whole milk- still amazing, if you ask me. I also wanted to use coconut oil in place of butter (because you know me- I love coconut oil) so I melted it and then cooled it slightly before mixing in.
Fluffy Mini Vanilla Cupcakes
Makes about 4 dozen minis or about 16 regular sized cupcakes
Recipe adapted from Sweetapolita
- 1 1/4 cup cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 2 whole eggs, room temperature
- 3/4 cup vanilla sugar
- 3/4 cup whole milk, room temperature
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 4 tablespoons oil (vegetable, sunflower, canola, MELTED coconut, or any other neutral flavored oil)
1. Preheat oven to 350°F. Line mini muffin/cupcake tins with paper liners and set aside. In the bowl of your stand mixer, with a paddle attachment, beat together your eggs and vanilla sugar until light and fluffy, pale in color, and doubled in volume. This should take 5-7 minutes on medium high.
2. While eggs are beating, sift together your cake flour, baking powder, and salt. Set aside.
3. Next, in another bowl (or large measuring cup) mix together your wet ingredients: milk, vanilla extract, almond extract, and oil. Set aside.
4. When egg mixture is light and fluffy, stop mixer, scrape down sides and bottom, and then resume mixing on low speed. Carefully alternate 1/2 of the dry mix with 1/2 of the wet into your mixer, making sure to stop and scrape down sides every so often. Start with the dry ingredients first. Turn up mixer to medium high and beat until JUST combined.
5. Pour batter (or scoop with an ice cream scoop) into your liners until it fills each 1/2-3/4 way up. I filled my liners 3/4 of the way up, and I was able to get 42 mini cupcakes. You can easily get 4 dozen if you fill each a tiny bit less.
6. Place pans on the middle rack of the oven, and bake for 10 minutes, turning pans after about 5 or 6 minutes to evenly bake. They are done when the cupcakes are very slightly golden brown around edges and a toothpick comes out with crumbs when inserted into the middle.
7. Allow cupcakes to cool 5 minutes in pan and then remove and allow to cool completely on a rack, at room temperature.
Next you can frost your minis with your favorite frosting!!! I recommend trying out this chocolate frosting...or even better, this fluffy vanilla frosting!
*Will store in an air tight container in fridge for up to 3 days. Let come to room temperature before serving.
*If you are baking regular sized cupcakes, you will have to increase the baking time by about 3-4 minutes. Just keep an eye on them, and remove as soon as they're done!
For printable recipe, click here.