Have any of you made Billy's Vanilla Cupcake recipe (from Billy's Bakery in NYC)? If so, do you recommend it for a moist, not-too-light but not-too-dense cupcake? It calls for all butter (2 sticks) and no oil, which I find usually makes a cupcake a bit too dense for my liking. Anyway, I'm interested in hearing your opinions.
I made that recipe once, I tastes awesome. The texture was just perfect for me too. But if you want to store the cupcakes more than 2 days I'll still recomment a recipe based on oil rather than butter.
I have a batch in the oven now. The batter was very thick, and usually when the batter is this thick, the cupcakes come out denser than what I'm looking for. We'll see.....
I'll love to try this recipe but i don't know how to measure in cups. Can someone please translate all this in scale measurements i.e Kg.
This is the recipe
Makes about 30 cupcakes
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Have any of you made Billy's Vanilla Cupcake recipe (from Billy's Bakery in NYC)? If so, do you recommend it for a moist, not-too-light but not-too-dense cupcake? It calls for all butter (2 sticks) and no oil, which I find usually makes a cupcake a bit too dense for my liking. Anyway, I'm interested in hearing your opinions.
It sounds good to me! I'll guess I'll have to try it!
just a quick note here, the secret of this great (IMO) recipe lies in the method.
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