IngredientsCombine all the dry ingredients (including sugar) in the mixing bowl.Add softened butter 1 piece at a time.Add liquid ingredients in three parts.Scrape the sides and bottom of the mixing bowl often.Fill cupcake pans and bake.This is a familiar sight in the laundry room every Tuesday! =]Mmm... cooling and smelling so tasty!Topped with vanilla frosting. Delish!Inside!Recipe from marthastewart.com
MY NOTES: I reduced the sugar to 1 1/2 cups, and they were still plenty sweet. I got 23 cupcakes. Don't forget to rotate the pans halfway through. Mine baked for 18 minutes.
Billy's Vanilla Cupcakes
Makes 24-ish (I got 23, Martha's site says it makes 30, hmm?)
1 3/4 cups cake flour
1 1/4 cups all-purpose flour
2 cups sugar (I used 1 1/2 cups)
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened and cut into tablespoons
4 large eggs, at room temperature
1 cup whole milk
1 teaspoon pure vanilla extract
Preheat oven to 325 degrees. 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 (Make sure the butter pieces are no larger than a peanut).
In a large measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl with each addition; beat until ingredients are incorporated but do not overbeat (I finished mixing with a rubber spatula after the last addition of wet ingredients).
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely. (I topped mine with Special Vanilla Buttercream. You can find the recipe in the drop-down menu on the left side of the page.)
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