There will always, always be a really warm and cozy spot in my heart for chocolate, but sometimes, I get really defensive of vanilla. It doesn't deserve its lackluster, plain Jane reputation, you know? It can be just as luscious and decadent as any other flavor. Especially when a dessert gets it right! And what better vehicle for that than a recipe for the ultimate, perfectly fluffy and creamy (not to mention versatile!) vanilla cupcake?
Check it out ...
Vanilla Cupcakes adapted from MarthaStewart.com
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.
Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.
Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.
Image via seelensturm/Flickr