You know I love to bake. Up to this point I have always used other chefs' recipes for your basic vanilla cupcake.
Each time I wondered how each one just one day came up with their own versions of such a simple recipe. With all this time on my hands, I decided to take a day and play chemist in the kitchen.
Y'all know how I had $20 worth of baking ingredients anyway...yeah, bitter. I put them to use, tested, baked, and came up with 2 recipes. The first was awful. Then with a twist here and there, and a few of my own tricks, I give you my Very Own Vanilla Cupcakes:
1.5 sticks of butter softened
1/2 cup of superfine sugar
1.5 cups of flour
1 tablespoon of cornstarch
a pinch of salt
1.5 teaspoons of vanilla extract (the clear one)
1 tablespoon of vegetable oil
Pre-heat oven to 350 deg. and line your muffin pan. Mix all ingredients for about 2 minutes. Divide mixture into pan. Bake for 20 minutes.
As soon as they left the oven, I brushed the tops of each one with butter and then immediately put in the cake dome and let them cool in there.
Basically I dipped the pastry brush in some butter and tapped each cupcake. I did it because I hate a dry cupcake and love the butter taste (call me Paula Deen).
It was barely a drop of butter per cake.
I also find the sooner I cover a cake the more moist it is, so that's the reason for covering in the dome so soon.
Let them cool for an hour. Then frost. I used the same buttercream recipe in my pink lemonade cupcake recipe. Enjoy!