I have been on the lookout for the perfect cupcake for at least 3 years. Most recipes are either too spongy, too dry, too crumbly, or simply flavorless.
Not this one. This one is flawless. Light, but dense, tons of flavor (probably from the cream and vanilla!) and risen to perfection. Pair it with salted buttercream, and you've got one delicious dessert!
If there is one made-from-scratch cake recipe you are going to try, this should be it. I promise it won't disappoint.
Perfect Vanilla Cupcakes: Adapted from A Sweet Spoonful
1 cup whole milk (or 3/4 skim plus 1/4 cream)
4 large egg whites
3 tsp pure vanilla extract
3 cups sifted cake flour
1 1/2 cups granulated sugar
4 tsp baking powder
1 1/2 sticks butter, cut into pieces, room temperature
3/4 cup heavy cream
Preheat the oven to 350 F and line pan with cupcake wrappers.
In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. Set aside. In the bowl of a standing mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, and salt. Slowly add the butter and the remaining 3/4 cup of milk until blended, then beat at medium speed until smooth, about 1 minute. Add the egg white mixture in 3 additions, beating the batter on medium speed for 20 seconds after each addition.
In another bowl, using either a hand-held mixer or the stand mixer, beat the cream until soft peaks form. Stir 1/3 of the whipped cream into the batter, then fold in the rest with a spatula. Using an ice cream scoop (best tip ever for uniform cupcakes) fill the cupcake liners. Bake for 19-24 minutes, or until they spring back when lightly touched. Let cupcakes cool on a wire rack completely. Makes about 36 cupcakes.
*To make the cute decorations on top, just heat one part water with two parts sugar until golden, and drizzle over a greased piece of parchment paper. Carefully remove after cooling and poke in top!