Billy Reece, owner of Billy's Bakery, NYC, was on Martha on May 10th and shared his "Vanilla Vanila Cupcake" recipe. I tried it today and it's awesome.The recipe called for using the BIG Kitchen Aid which I never use...I prefer my Kitchen Aid hand mixer. But, whoa baby, when I saw how it worked this recipe...I'm a convert to the BIG KA from now on! It worked the batter like a dream. Then the same thing on the frosting. What took me so long to get on the stick? Fear, I think...but after this I'm pushing that hand mixer to the back of the drawer!
I gotta tell you...this has got to be THE best vanilla cupcake recipe ever! Before this one I always tagged Magnolia as my favorite vanilla cupcake. Hey...sorry Magnolia. This one is the winner, hands down...no question...and that includes his Vanilla Buttercream Frosting.Here's the recipe:
Billy's Vanilla, Vanilla Cupcakes
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
1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
Billy's Vanilla Buttercream
Colored sprinkles, for decorating (optional)
Makes enough for 30 cupcakes
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract
1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
Enjoy!
cupcakes
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