A few weeks ago we stopped at Anthropologie (Ginny’s favorite store) and I noticed a cookbook titled “Vintage Cakes.” Knowing that Ginny adores anything vintage and sweets of all kinds; I secretly scurried across the store with the book to purchase it for her. She loves the book and it turned out to have a ton of unique cake recipes. We stumbled upon this cupcakes recipe in the book and decided it would be perfect for the new blog.
Who doesn’t love a tasty cupcake? And I’m not talking about the kind you get from the grocery store in a plastic container. What sets this ultimate cupcake apart from others is the vanilla butter-cream frosting. It’s light and airy; not the thick heavy frosting that makes you feel like you ate a brick after having one measly cupcake. This classic cupcake recipe combined with butter-cream frosting makes an insanely delicious melt-in-your-mouth dessert.
Vanilla Cupcakes with Vanilla Butter-Cream Frosting
Recipe from Good Life Eats
- 1 1/4 cup all purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1 1/3 cups sugar
- 1 cup sour cream
- 1/2 cup milk
- 4 large egg whites, room temperature
- Seeds scraped from 1 vanilla bean
- 3 teaspoons pure vanilla extract
Preheat the oven to 375°F. Line cupcake tins with cupcake liners.
In a large bowl mix flours, baking powder, baking soda, and salt. Set to the side.
In a medium sized bowl whisk together the milk, sour cream, and egg whites. Set to the side.
In a mixer fitted with a paddle attachmen,t add the butter, sugar and vanilla bean scrapings to the bowl and beat at medium speed for 5 minutes, or until light and fluffy. Scrape the sides and bottom of the bowl when necessary.
While beating on medium speed add the vanilla extract and 1/3 of the flour mixture, scraping the sides and bottom of the bowl as needed. Mix in half of the sour cream mixture. Alternate between the remaining flour mixture and sour cream until all the wet and dry ingredients have been incorporated, beating until the batter is fully mixed (do not over beat).
Evenly divide the batter between 18 cupcake tins, only filling 2/3 of the way.
Bake for 18-20 minutes, or until a cake tester inserted into the centers come out clean and the cupcakes are golden in colour. Place on a wire rack to cool.
Vanilla Bean Butter-Cream Frosting
Recipe from Vintage Cakes by Julie Richardson
- 6 egg whites
- 1 1/4 cups sugar
- 1/4 teaspoon cream of tartar
- 2 cups unsalted butter, room temperature, cut into small cubes
- 2 teaspoons pure vanilla extract
- Seeds scraped from 1/2 vanilla bean
- 1/8 teaspoon fine sea salt
Using a whisk, mix together egg whites, sugar, and cream of tartar in a bowl. Put the bowl over a saucepan with simmering water. Make sure the bowl rests above the water and does not touch it. This is called a double boiler.
This mixture will be very thick but as it heats up it will become easier to work with. Keep whisking until it reaches 130 degrees F.
Transfer the bowl to the standing mixer. Apply the whisk attachment and whip the egg whites on a medium-high speed until they reach the stiff peak stage (they are stiff peaks when you can hold the bowl upside down over your head and the mixture doesn’t move). This should take 3-4 minutes.
Turn the mixer down to low speed until the bottom of the bowl is cool to the touch.
Then, bring the mixer back up to medium-high speed and add the cubed butter one piece at a time. Add the next piece just before the last one has been incorporated.
Scrape down the edges of the bowl when needed. Don’t worry when the butter-cream looks curdled; this is normal. Keep mixing until it all comes together.
When everything is incorporated add the vanilla and the salt. The frosting should be very fluffy.
Use plastic wrap to cover the mixture. The butter-cream will last 2 days unrefrigerated or a week in the refrigerator. If it is refrigerated, bring it to room temperature before use. The cream must then be re-whipped. Whip by hand if kept at room temperature or with a mixer if refrigerated.