KMianecki Posted 20 Sep 2013 , 1:00am
post #1 of

Hi All! 

 

I'm looking for a vanilla cupcake recipe that will create "hearty" cupcakes. It seems like all the recipes I have used yielded light, fluffy, and airy cupcakes. Which is okay, sometimes. But I just started a business and I always feel (on the consumer side of things) that when I get a cupcake from a bakery  that I am getting jipped. Any recipe suggestions???? 

23 replies
Norasmom Posted 20 Sep 2013 , 2:55am
post #2 of

I love light and fluffy cupcakes!

How about the WASC recipe?

Or, if you feel you want cupcakes of more substance, how about making the jumbo sized cupcakes?  

ltkittykat Posted 20 Sep 2013 , 3:35pm
post #3 of

Ok here is my cake mix i use fore EVERYTHING. I have been baking for a year in a half and I actually have never had any request for any other flavor, no chocolate or Anything.  It is more like a pound cake, but it holds up nice under fondant and covered with buttercream. I have cupcaked it, and stacked it, I have NEVER had a complaint of its flavor!!

 

Hope you try it and like it.

 

 

 

Ingredients

 

1/2 pound (2 sticks) butter

(I will use margarin if I have to, I understand its not the best quality, but it has not affected my outcome at all)

1/2 cup vegetable shortening

3 cups sugar

5 eggs

3 cups all-purpose flour

1/2 teaspoon fine salt

1/2 teaspoon baking powder

1 cup milk

1/2 teaspoon vanilla extract

1/2 teaspoon butter extract

1/2 teaspoon almond extract

1/2 teaspoon coconut extract

1/2 teaspoon Orange/Lemon extract

(I don't use both I pick which ever I have on hand but I always use one of them for the citric flavor)

 

*** I honestly don't measure out the shortning or the extracts.  For the shortening I use a large spoonful. For the extracts I just pour alittle of each into my bowl.

I added the measurements for those who are uncomfortable with out them.

 

 

Directions

 

Preheat oven to 400 degrees F.

(I crank the oven up to 400 to start the cake out at a super hot oven, and when I put the cakes in I turn it down to 325)

 

With a mixer, cream butter, shortening and extracts together.

Add sugar, a cup at a time. Add eggs, 1 at a time, beating after each addition. (I keep the mixer on low and keep it running through the course of adding the ingredients)

Add salt and baking powder.

Add flour to mixer alternately with milk, starting with the flour and ending with the flour.  Pour into pan(preped for baking, either greased or floured,which ever your preference)

for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

 

I do not bake using a timer, I know most do, but I bake by look and feel of cake!!  Thats just me.

 

This is a strong cake mix that will hold up under weight.

 

The best part of the cake mix is that being similar to a pound cake, the longer the cake sits baked, the better it taste, after several days the flavors actually taste better.

 

Hope you try it and it helps you.

 

Let me know if I can help!

 

Brandi

Erin HM Posted 22 Oct 2013 , 2:34am
post #4 of

AThanks Itkittykat!

I was looking for a dense vanilla cake recipe and tried yours. It's fantastic! I made mini cupcakes (12 minutes baking time), an 8" layer cake (40 minutes):), and a thin 6" layer for my son's smash cake. Since my husband doesn't like coconut I omitted that flavor, and next time I make it I will probably cut the almond extract in half. This recipe is definitely a keeper!

AnnieCahill Posted 22 Oct 2013 , 12:50pm
post #5 of

I'm not a fan of WASC for cupcakes.  For me they turn out really fluffy with a lot of holes.  They have a spongy texture that I just hate.  If I do a box mix for cupcakes, I follow the directions on the box but I mix by hand and under bake.  Then I put them in an airtight container when they are almost completely cool.  There are several scratch recipes I've tried but I have to dig them out of my recipe box at home.  Some scratch cake recipes don't translate well to cupcakes.

-K8memphis Posted 22 Oct 2013 , 3:23pm
post #6 of

how about a pound cake?

 

i the cold oven one where you don't pre-heat the oven.

 

there's one with cream cheese and one without--both are killer with real butter.

 

cake flour if you want a real fine crumb.

 

all purpose if you want  a heartier texture.

 

there are tons of these recipes online. they are all basically the same.

 

3 cups flour/sugar  6 eggs a cup of butter? something like that--look it up if you're interested

JaeRodriguez Posted 22 Oct 2013 , 5:49pm
post #7 of

AI was going to suggest a pound cake cupcake as well! I also don't love light airy cake (I'm weird) so I use a cupcake recipe that is pound cake! It's perfect and seems like exactly what you're looking for! (Sorry I don't have it with me or I'd share!) Kate gave you great advice though!

chrispicake Posted 14 Feb 2014 , 3:49am
post #8 of

I just made the cake posed by Itkittycat! I didn't even have all of the flavorings except vanilla and it was amazing! I was cutting up a cake and couldn't resist trying a piece and I was very impressed. Thank you for sharing.

shanter Posted 14 Feb 2014 , 8:40pm
post #9 of

Quote:

Originally Posted by ltkittykat 
 

Ok here is my cake mix

 

.....

 

Pour into pan [and bake]

for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

 

60 to 90 minutes? What size pans?

MimiFix Posted 14 Feb 2014 , 9:14pm
Quote:
Originally Posted by shanter 
 

60 to 90 minutes? What size pans?

 

Shanter, that recipe looks like the Five Flavor Pound Cake popular in the southern US. It's usually baked in a large tube pan. 

shanter Posted 15 Feb 2014 , 12:38am

Quote:

Originally Posted by MimiFix 
 

Shanter, that recipe looks like the Five Flavor Pound Cake popular in the southern US. It's usually baked in a large tube pan. 

 

Thank you kindly, Mimi.

deb68 Posted 15 Feb 2014 , 2:04am

Thanks for sharing your recipe ItKittyKat! I have been trying numerous vanilla type recipes and some of them end up tasting like corn bread with a dry texture. I can't wait to try this one.

justapeach Posted 25 Mar 2014 , 6:59pm

ItKittyKat, what baking time would you suggest for cupcakes? I haven't made a pound cake before so it will be hard for me to judge by look/feel.

 

I'm in search of a dense cupcake as well so I will be trying this recipe on the weekend :) I'm excited!

starrtreats Posted 25 Apr 2014 , 12:00am

AI just made this cake and it was AMAZING even without icing hahah I'm going to be making another one and would like to know what type of icing you think goes best with this cake seeing as there are so many different yummy flavours going on?

GrandmaG Posted 25 Apr 2014 , 1:08am

AThank you for posting this recipe ltkittycat! It really is a great cake recipe. I just used vanilla for the flavoring. I did have trouble though with the cake sticking to the pan even using the baking spray with flour. Could it be the high sugar content?

nancylee61 Posted 27 Apr 2014 , 9:21am

AMorning, If you want white cupcakes, do you just use eggs whites, not the whole egg? Thanks much, Nancy

AnnieCahill Posted 27 Apr 2014 , 11:01am

AYes

MBalaska Posted 28 Apr 2014 , 2:21am

Originally Posted by MBalaska View Post

 

2 - 8" or 2 - 9" rounds

 

6 oz.   BUTTER  (soft)  

13 oz. SUGAR    (gran.)

 

      Beat together for five (5) mins. On Med.

 

4    EGGS    (lg.)

2 tsps. VANILLA  EXTRACT        

 

      Add: & beat on low for a few seconds to combine. Scrape bowl.  Beat on Med. 3 mins.

 

9 oz.    FLOUR A.P.    (sifted)

¾ tsp. BAKING POWDER

½ tsp. SALT

 

      Sift flour in bowl, add BP & Salt. Stir with whisk.

 

½ cup SOUR CREAM  

½ cup WHOLE MILK  

 

Add flour alternately with milk & sour cream. On Low.

1/3 flour,   milk,   1/3 flour,  sour cream,  1/3 flour.

 

Mix on medium for two minutes. 

Bake at 350 until done, start checking at 25 mins.

lena_bean Posted 15 Sep 2014 , 10:25pm

How many cupcakes does this recipe yield?

MBalaska Posted 16 Sep 2014 , 12:05am

at least 24 standard.

GyrlSmylee Posted 11 Nov 2014 , 10:09pm

I am excited to use your recipe for my grandest son's birthday cake.  It will be a Teenage Mutant Ninja Turtle cake.  This will be fantastic!!  Thank-you for sharing, I will post pictures later.  God bless!

MBalaska Posted 12 Nov 2014 , 1:28am

Quote:

Originally Posted by ltkittykat 
 

 

Ingredients

 

1/2 pound (2 sticks) butter

(I will use margarin if I have to, I understand its not the best quality, but it has not affected my outcome at all)

1/2 cup vegetable shortening

3 cups sugar

5 eggs

3 cups all-purpose flour

1/2 teaspoon fine salt

1/2 teaspoon baking powder

1 cup milk

1/2 teaspoon vanilla extract

1/2 teaspoon butter extract

1/2 teaspoon almond extract

1/2 teaspoon coconut extract

1/2 teaspoon Orange/Lemon extract

(I don't use both I pick which ever I have on hand but I always use one of them for the citric flavor)

 

*** I honestly don't measure out the shortning or the extracts.  For the shortening I use a large spoonful. For the extracts I just pour alittle of each into my bowl.

I added the measurements for those who are uncomfortable with out them.

 

 

Directions

 

Preheat oven to 400 degrees F.

(I crank the oven up to 400 to start the cake out at a super hot oven, and when I put the cakes in I turn it down to 325)

 

With a mixer, cream butter, shortening and extracts together.

Add sugar, a cup at a time. Add eggs, 1 at a time, beating after each addition. (I keep the mixer on low and keep it running through the course of adding the ingredients)

Add salt and baking powder.

Add flour to mixer alternately with milk, starting with the flour and ending with the flour.  Pour into pan(preped for baking, either greased or floured,which ever your preference)

for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

 

I do not bake using a timer, I know most do, but I bake by look and feel of cake!!  Thats just me.

 

This is a strong cake mix that will hold up under weight.

 

The best part of the cake mix is that being similar to a pound cake, the longer the cake sits baked, the better it taste, after several days the flavors actually taste better.

 

Hope you try it and it helps you.

 

Let me know if I can help!

 

Brandi

 

 

Quote:

 

Originally Posted by MBalaska View Post

 

2 - 8" or 2 - 9" rounds

 

6 oz.   BUTTER  (soft)  

13 oz. SUGAR    (gran.)

 

      Beat together for five (5) mins. On Med.

 

4    EGGS    (lg.)

2 tsps. VANILLA  EXTRACT        

 

      Add: & beat on low for a few seconds to combine. Scrape bowl.  Beat on Med. 3 mins.

 

9 oz.    FLOUR A.P.    (sifted)

¾ tsp. BAKING POWDER

½ tsp. SALT

 

      Sift flour in bowl, add BP & Salt. Stir with whisk.

 

½ cup SOUR CREAM  

½ cup WHOLE MILK  

 

Add flour alternately with milk & sour cream. On Low.

1/3 flour,   milk,   1/3 flour,  sour cream,  1/3 flour.

 

Mix on medium for two minutes. 

Bake at 350 until done, start checking at 25 mins.

 

 

Both of these recipes are basic Pound Cake modifications and taste delicious.  Good luck with your cake @GyrlSmylee I look forward to seeing  your photos.  It is helpful to give and receive feedback here on CC.

MBalaska Posted 13 Nov 2014 , 1:47am

You can make such lovely little tea cakes out of pound cake recipes, as well as cupcakes.

MBalaska Posted 21 Dec 2014 , 4:54am

Quote:

Originally Posted by KMianecki 
 

Hi All! 

 

I'm looking for a vanilla cupcake recipe that will create "hearty" cupcakes. It seems like all the recipes I have used yielded light, fluffy, and airy cupcakes. Which is okay, sometimes. But I just started a business and I always feel (on the consumer side of things) that when I get a cupcake from a bakery  that I am getting jipped. Any recipe suggestions???? 

 

@KMianecki which recipe did you try, and how did they work for you??

Quote by @%username% on %date%

%body%