Vanilla Recipe Help!

Baking By dmenifee Updated 11 Mar 2011 , 3:57pm by cookiemom08

dmenifee Posted 9 Mar 2011 , 8:02pm
post #1 of 13

Hey Dolls,

Yesterday I created a Vanilla recipe using Buddy's recipe from the Cake Boss, and it turned out horrible. It had a weird smell to the cupcake and it taste like it was missing something. Can you ladies please help me find a delicious vanilla cupcake recipe.

Buddy recipe: http://abcnews.go.com/GMA/recipe?id=12859245Ingredients
21/2 cups cake flour, plus more for flouring the cake pans
2 cups sugar, plus more for unmolding cake
3/4 cup vegetable oil
21/4 teaspoons baking powder
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
4 extra-large eggs, at room temperature
1 cup whole milk
Unsalted butter, for greasing two cake pans (about 2 tablespoons); nonstick
cooking spray or vegetable oil may be substituted
Cooking Directions
Position a rack in the center of the oven, and preheat the oven to 350°F.

Put the flour, sugar, custard cream, if using, vegetable oil, baking powder,

vanilla, and salt in the bowl of a stand mixer fitted with the paddle

attachment. (If you don't have a stand mixer, you can put the ingredients

in a bowl, and use a hand mixer with the blending attachments, but

take extra care to not overmix.) Mix on slow just until the ingredients

are blended together, a few seconds, then raise the speed to low-medium

and continue to mix until smooth, approximately 1 additional minute.

With the motor running, add 1 egg at a time, adding the next one after

the previous one has been absorbed into the mixture. Stop the motor

periodically and scrape the bowl from the bottom with a rubber spatula

to integrate the ingredients, and return the mixer to low-medium speed.

After all the eggs are added, continue to mix for an additional minute to

ensure the eggs have been thoroughly mixed in. This will help guarantee

that the sugar is dissolved and that the flour has been thoroughly mixed

in, which will help produce a luxurious mouthfeel in the final cake.

With the motor running, add the milk, 1/2 cup at a time, stopping the

motor to scrape the sides and bottom between the two additions. Continue

to mix for another minute or until the mixture appears smooth.

Before baking, be sure the batter is at 70°F to 73°F, or the cake will

crown. (Test by plunging a kitchen thermometer into the center of the

batter; if it is too warm, put the bowl in the refrigerator for a few minutes;

if too cool, let it rest at room temperature.)

Grease two 9-inch cake pans (2 inches high) with the butter, and flour

them.

Divide the batter evenly between the two cake pans, using a rubber spatula

to scrape down the bowl and get as much batter as possible out. Bake

until the cake begins to pull from the sides of the pan and is springy to

the touch, 25 to 30 minutes.

Remove the cakes from the oven and let cool for at least 30 minutes,

preferably an hour. The cakes should be at room temperature before you

remove them from the pan. Put a piece of parchment paper on a cookie

sheet, top with sugar, and one at a time, turn the pans over and turn the

cakes out onto parchment; the sugar will keep it from sticking. Refrigerate

or freeze until ready to decorate.

12 replies
zespri Posted 9 Mar 2011 , 8:07pm
post #2 of 13

I have heard that about his recipe. This is the one I love, go to this link, and search for 'vanilla buttermilk'. It's a cake recipe from the sky high cakes book, but it makes DELICIOUS cupcakes.
http://smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/

I often find that some cake recipes don't translate well to cupcakes, but this one is a goodie.

dmenifee Posted 9 Mar 2011 , 8:36pm
post #3 of 13

Thanks! I thought it was a mistake on my behalf. The cupcake was moist but it was just missing something and the smell throw me off.

dmenifee Posted 9 Mar 2011 , 8:39pm
post #4 of 13

Thanks so much! I will be testing this recipe this week!

zespri Posted 9 Mar 2011 , 8:40pm
post #5 of 13

It's delicious! A friend of mine pointed me towards this cake, it's her 'go-to' recipe. Now I make it all the time, as it's not 'too much' of anything, it suits everyone.



Quote:
Originally Posted by dmenifee

Thanks so much! I will be testing this recipe this week!


dmenifee Posted 10 Mar 2011 , 2:38pm
post #6 of 13

I made the cupcakes last night and they are were good....Very good. I never had a Vanilla cupcake until last night, So I can determine how they would compare to other Vanilla cupcakes. Are you supposed to taste the vanilla in Vanilla cupcakes?

scp1127 Posted 10 Mar 2011 , 2:58pm
post #7 of 13

Buddy's recipe is one of my most requested and the cupcake are incredible. Because you didn't get it from the book, you are missing the one key ingredient... two cups of homemade italian custard. It is stated a optional, but it isn't anywhere near the taste if left out. About a month ago, there was a long discussion going on about this particular recipe on CC. Check the search. It is a winner!

dmenifee Posted 10 Mar 2011 , 5:32pm
post #8 of 13

Thanks!I might go back and visit this recipe using the homemade custard.

zespri Posted 10 Mar 2011 , 6:52pm
post #9 of 13

lol... I'm not sure either, cupcakes here in NZ are not traditionally made from cake mix, they are 'butterfly cakes', light and fluffy, more like sponge. So this recipe was only my 3rd attempt to find a vanilla cupcake. The first one I tried was the magnolia bakeries (which I was surprised to find was horrible), and one other, can't even remember where I found it. When I found this recipe, I just stopped looking, so I'm not really sure, sorry!



Quote:
Originally Posted by dmenifee

I made the cupcakes last night and they are were good....Very good. I never had a Vanilla cupcake until last night, So I can determine how they would compare to other Vanilla cupcakes. Are you supposed to taste the vanilla in Vanilla cupcakes?


dmenifee Posted 10 Mar 2011 , 7:13pm
post #10 of 13

Thanks for the recipe! I do like this recipe, I just wish my oven would agree with me, Today I make these cupcakes again and the dome shaped dropped after I decided to get a sneak peak that them lol.

cookiemom08 Posted 11 Mar 2011 , 3:18pm
post #11 of 13

Can someone post the recipe for the italian custard. I have been looking but unable to find it. icon_smile.gif

imagenthatnj Posted 11 Mar 2011 , 3:54pm
post #12 of 13

That custard was so hard to find. I don't think anyone wanted to copy it from the book to the internet because of copyright issues.

Here's what I found. I hope that's the one, I think you have to go to the very end (page 12).

http://www.allbusiness.com/food-beverage/food-industry-food-mfg-baked-goods-bakeries/15281297-1.html

cookiemom08 Posted 11 Mar 2011 , 3:57pm
post #13 of 13

Thanks so much! Can't wait to give it a try!

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