Yes folks, the time has come for my next cupcake battle. This time I will be facing off with a vanilla cupcake recipe from Laura’s Sweet Spot (adapted from Taste of Home). I scoured the internet (specifically baking blogs) for the recipe with the most potential. Based on taste tests, this recipe was the clear winner.
These cupcakes are white cake instead of yellow cake. In case you don’t know, the difference between the two type of cake is that white cake uses egg whites, while yellow cake incorporates the egg yolk. Of course, this creates a color difference between the two varieties, too (“white” vs. yellow).
My goal with this recipe is to find a versatile white or yellow cupcake base that I can add pretty much any flavor extract to in order to create a wide variety of cupcake types.
When I first told Tristan about this recipe, he was weary because it called for buttermilk. He doubted how the tartness of the milk (due to the acid in it) would work out in a cupcake. However, I think he will be pleasantly surprised.
This recipe was very simple. I creamed the butter and sugar first. Then, I added the egg whites one at a time. Next, I mixed in the vanilla.
Then, I added in the dry ingredients and buttermilk in alternating batches (with the dry ingredients being added first and last). Finally, I filled the cupcake liners and baked! One thing I have learned since I started baking is that in my next kitchen I need an oven with an interior light. I never again want to have to check my baking goods with a flashlight like this:
I am going to have to call this battle a TIE. The cakes were large, super moist, and had a good crumb. The cupcake was fluffy, but strong enough that it would easily hold icing. However, the vanilla flavor just did not impress me. Before fully committing to this recipe, I would like to give it another try with a bit more vanilla extract. In order for me to fully embrace this recipe, I have to be sure that it will successfully produce a cupcake with an appropriate flavor punch. This first time, the cakes just didn’t have that perfect one-two combo of awesome texture + delicious flavor.