Billy's Vanilla, Vanilla Cupcakes |
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Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Courtesy of Billy Reech from Billy's Bakery, NYC. as seen on Several reviewers have mentioned that the recipes directions were different from the video. I originally copied it from Martha Stewart's web site and it appears that it is incorrect on her site. I checked out the video and have since corrected this recipe to the videos directions. Billy (in the video) stated that it makes 3 1/2-4 dozen. To view the video just go to and enter the name of the recipe in the search engine. Frost cupcakes using Billy's Vanilla Buttercream or Billy's Chocolate Buttercream. Ingredients:
1 3/4 cups cake flour, not self-rising |
1 1/4 cups unbleached all-purpose flour |
2 cups sugar |
2 tablespoons baking powder |
3/4 teaspoon salt |
1 cup unsalted butter, cut into 1-inch cubes |
4 large eggs |
1 cup whole milk |
1 teaspoon pure vanilla extract |
Directions:
1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside.
2. 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.
3. Add butter, mixing until just coated with flour.
4. Add eggs, one at a time.
5. In a large glass measuring cup add milk and vanilla.
6. 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.
7. Using an ice cream scoop for even cupcakes, divide batter among liners, filling about two-thirds full.
8. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
9. Transfer to a wire rack to cool completely. Repeat process with remaining batter.
10. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake.
11. Decorate with sprinkles, if desired. Serve at room temperature.
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