The Ultimate Vanilla Cupcake Bar None

My quest for the best ever vanilla cupcake began two months before Kimby's bridal shower. I decided to add fondant decorated cupcakes to the dessert list, which included my signature fruit-filled sponge cake. My inspiration was Cousin Yoonie's exquisite fondant decorated cupcakes, which are *almost* too beautiful to eat (see one lovely creation HERE). Thanks for all your help and advice Yoon, this blog post is dedicated to you.

Recipe Testing
I first tested three promising recipes and then chose the best - this was Stef's Ultimate Vanilla Cupcake. My cousin's kindly-provided recipe was incredibly buttery and flavorful, but denser than the Ultimate. Julie Hanson's Very Vanilla Cupcake was also dense and not as tasty. The Ultimate was very light and airy, less buttery (as it had half oil half butter). I believe the secret of it's lightness lies in the 'reverse creaming' method. My quest for the perfect vanilla cupcake ended with the Ultimate.

Very Important 

• The first time I made it, it had 'tunnels' going through the cupcake. This meant my gas oven got too hot, which it tends to do if I let it go for too long. For the next three batches, I was careful to keep temperature at 350 degrees F and each batch was good.
• All the ingredients MUST be at room temperature for this to work.
• Use a good quality vanilla bean, and pure vanilla extract. This is a vanilla cupcake after all. :) I love the premium bourbon-Madagascar vanilla bean by J.R. Mushroom & Specialities. At less than $1 per bean, these are value for money.

Ingredients
(makes 16 cupcakes)
1 cup sugar (225 g)
1 vanilla bean
1 3/4 cups flour (175 g)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter (57 g)
2 eggs
1/3 cup sour cream (75 g)
1/4 cup vegetable oil (60 ml)
1 tablespoon pure vanilla extract
2/3 cup whole milk (160 ml)

1. Preheat oven to 350 F (175 C).
2. In a small bowl, combine sugar and vanilla bean seeds.
3. In the stand mixer bowl with paddle beater attached, put flour, baking powder, baking soda, salt and sugar. Mix on speed 2 for 3 minutes.
4. Add butter. Mix for another 3 minutes.
5. In a small bowl, whisk eggs, cream, oil and vanilla till combined.
6. Add the egg mixture all in one go to the flour mix. Mix till well combined (1 minute). Scrape down the sides of the bowl halfway through.
7. Add milk to the batter and mix till very smooth (3 minutes). No lumps! Batter will be thin-ish.
8. Transfer batter to jug for easy pouring into cupcake liners. 
9. Fill liners half full and no more. 
10. Bake 14 minutes or until test skewer comes out clean. Test every minute after minute 14 until skewer comes out clean. 

Frosting 
I love these with swiss meringue buttercream (SMB), which are not as sweet and which contain protein from the egg whites. SMB is also addictive and you could be sucking silky luscious spoonfuls down before you even realise it!

Vanilla cupcakes with swiss meringue buttercream piped roses and topped with fondant butterflies

Making Ahead
The cupcakes can be made up to 3 days ahead, and kept in an airtight container so they don't dry out. They can also apparently be frozen for up to a month, but I haven't tried that.

Have you a favorite cupcake recipe to share? I am always on the lookout for favorite / family recipes and would love love love to try yours out. Please do leave a comment!

xo Gracie

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Gluten & Dairy Free Kalamansi Lime Tartlets

I made this as a dessert to end my birthday lunch. Good thing I made extra, because I had them for dessert after dinner too! Makes six 1.5 inch scrumptious organic kalamansi tartlets with creamy tangy filling.

Tart Shell Ingredients:
1/2 C Gluten free all-purpose flour
2 T Coconut oil (or any good oil. Coconut is great in baking)
1/8 t baking powder
1/8 t sea salt
1/2 egg, beaten

Kalamansi Lime Custard Filling:
4 T Kalamansi lime juice (about 4 limes)
1 1/2 Egg
3 T Honey
1/8 t vanilla essence
Pinch salt

What to do:

1. Mix the flour, baking powder and salt. Drizzle over the coconut oil and kinda rub it into the flour mixture. You'll end up with a sort of fine breadcrumby mixture.
2. Add the beaten 1/2 egg. It should be enough there to hold everything together, but not sticky. Might have to add more water to get the consistency right - pliable.
3. Divide dough into six portions and roll each portion into a ball. Use your fingers to press out each ball into a flat disc and fit that into your tartlet mould. Bake blind at 180 deg C for 5 min.
4. Use a fork to beat the egg and lime mixture (everything goes in) till well mixed. Pour into the tartlet shells. Bake at 150 deg for a further 20 min. 
5. Cool and serve!