Cupcakes are great, eating one is like having a whole little cake all to yourself. I have not made cupcakes in such a long time so did a quick search on the web to find a suitable recipe. The recipe is originally from Billy Reece of Billy’s Bakery from New York, who shared his recipe on the Martha Stewart Show.

I didn’t finish making them till very late! I also made some with Billy’s Chocolate Buttercream, and my very own pink ones with the Vanilla buttercream recipe, adding some strawberry jam and pink food colouring. And yes this cupcake recipe is a keeper!


Clock

Preparation Time – 20 minutes
Cooking Time – 20 minutes

Makes – 30

Ingredients

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tbsp baking powder
3/4 tsp salt
1 cup unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 tbsp pure vanilla extract

Method

  1. Preheat oven to 160 degrees Celsius. 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.
  2. 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.
  3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
  4. 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.


Billy’s Vanilla Buttercream

Makes – 30 cupcakes

Ingredients

1 cup unsalted butter, room temperature
6 to 8 cups icing sugar
1/2 cup milk
1 teaspoon pure vanilla extract

Method

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.