Does anyone have a tried and true recipe for amazing vanilla cupcakes that bake up with a nice dome?? I have tried many different recipes and still have not found the ONE...
This one works for me, tasty, domed, yummy. Do a search for 'vanilla buttermilk cake' on this page:
http://smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/
Zespri - does that recipe work well for cupcakes?
My vanilla cake recipe uses buttermilk and a lot of butter (like that recipe), and I hate the way that the cupcakes bake up. It's absolutely delicious - for cakes, but if I can find a better vanilla cupcake recipe, I'm all ears too.
cylstrial -
What part of your recipe do you not like about your cupcakes? I was curious because I am about to try a recipe that is just like how you describe.
I find the same thing with some recipes, good for cakes, but not cupcakes. This is not one of those recipes, it's delicious for both 
Zespri - does that recipe work well for cupcakes?
My vanilla cake recipe uses buttermilk and a lot of butter (like that recipe), and I hate the way that the cupcakes bake up. It's absolutely delicious - for cakes, but if I can find a better vanilla cupcake recipe, I'm all ears too.
cylstrial -
What part of your recipe do you not like about your cupcakes? I was curious because I am about to try a recipe that is just like how you describe.
Well, they still taste delicious! But they just don't bake up as well. I think it has something to do with all the butter. Instead of having a pretty dome, they bake kind of flat and not necessarily round. They end up looking ok when you put the frosting on - but I would still like to find a white vanilla cupcake recipe that domes beautifully.
Be very careful not to over fill them - it's only the ones that get slightly overfilled that are not perfectly round.
I find the same thing with some recipes, good for cakes, but not cupcakes. This is not one of those recipes, it's delicious for both
Zespri - does that recipe work well for cupcakes?
My vanilla cake recipe uses buttermilk and a lot of butter (like that recipe), and I hate the way that the cupcakes bake up. It's absolutely delicious - for cakes, but if I can find a better vanilla cupcake recipe, I'm all ears too.
Thanks! I'll see if they will bake up in cupcake form for me then! Thanks!
cylstrial -
What part of your recipe do you not like about your cupcakes? I was curious because I am about to try a recipe that is just like how you describe.
Well, they still taste delicious! But they just don't bake up as well. I think it has something to do with all the butter. Instead of having a pretty dome, they bake kind of flat and not necessarily round. They end up looking ok when you put the frosting on - but I would still like to find a white vanilla cupcake recipe that domes beautifully.
Be very careful not to over fill them - it's only the ones that get slightly overfilled that are not perfectly round.
I don't see your cupcake recipe on here. Can you post it?
Thanks.
America's Test Kitchen said that using vanilla powder is the best way to get a true vanilla taste (or the paste but it might had liquid). I am going to order some today to try.
As far as getting a dome shape I usually add a bit more to my cupcake liner than required.
The dome can be achieved by cooking at a higher temperature for the first five minutes, then turning the temperature down to your normal temp.
cylstrial -
What part of your recipe do you not like about your cupcakes? I was curious because I am about to try a recipe that is just like how you describe.
Well, they still taste delicious! But they just don't bake up as well. I think it has something to do with all the butter. Instead of having a pretty dome, they bake kind of flat and not necessarily round. They end up looking ok when you put the frosting on - but I would still like to find a white vanilla cupcake recipe that domes beautifully.
Be very careful not to over fill them - it's only the ones that get slightly overfilled that are not perfectly round.
I actually got a dome somehow on a bunch of cupcakes I was making. I prefer flat, go figure. We each have our own way of wanting a cupcake come out. I wasn't crazy about how the dome looked and I couldn't pile as much frosting on as I liked. So I don't bother to get a dome anymore.
BTW, after a ton of experiments I can honestly say that jacking up the oven is not the best way to do this. Be mindful of the time, because you are cooking them faster. You can dry them out that way. Also the amount of batter in your cup will make a difference also. You want a little more than you think, probably almost full to the top of the liner depending on your recipe, etc.
I prefer a cupcake that rises evenly up past the liner but does not overflow. It is a fine line between that and over spill. I have found the best way to get that is to up the oven about 10 degrees past 350. Just enough to bake it faster without causing a volcanic dome.
Also your recipe will be key in getting a domed top also. A thin batter may not rise as well as a thicker batter.
The dome can be achieved by cooking at a higher temperature for the first five minutes, then turning the temperature down to your normal temp.
cylstrial -
What part of your recipe do you not like about your cupcakes? I was curious because I am about to try a recipe that is just like how you describe.
Well, they still taste delicious! But they just don't bake up as well. I think it has something to do with all the butter. Instead of having a pretty dome, they bake kind of flat and not necessarily round. They end up looking ok when you put the frosting on - but I would still like to find a white vanilla cupcake recipe that domes beautifully.
Be very careful not to over fill them - it's only the ones that get slightly overfilled that are not perfectly round.
I know, I have two cupcake recipes that don't dome. One is this vanilla and one is my carrot cupcakes. They bake great as cakes and they still taste good as cupcakes...but both recipes have A LOT of butter and I think that's why they don't dome. Because I have tried getting them to dome (by raising them temp for a few extra minutes), all of my other cupcakes dome just fine when I do that. But the others don't use butter like these recipes do. It doesn't really matter that much. I'm just in the same boat as the OP and want to find another vanilla cupcake recipe. I'll still use this one for my vanilla cake.
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