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#VANILLA BEAN BAKERY FULL#

It basically enhances any dessert it touches!įor these cupcakes, milk powder is there to ensure an even rise.

What this does in baking is create a sturdy consistency that isn’t tough or chewy. This creates a condensed protein substance in powder form. It’s made by evaporating milk to a point where only the fat and protein remain. There’s an ingredient in these vanilla cupcakes that isn’t very standard, but yields one heck of a cupcake.ĭry milk powder is essentially just milk without the moisture. This is the secret to creating an incredibly tender cupcake that’s still so rich and moist! What is dry milk powder? Rather than having a much more open consistency with many many tiny little air pockets, reverse creaming creates a cake that has a tighter and bouncy crumb.

Reverse creaming also changes the crumb of a cake. Overall this method requires fewer steps and is much easier than the creaming method, in my opinion. Then all of the wet ingredients are combined separately and then poured in to the dry and fat mixture. The fat builds a coating around the flour which slows the formation of gluten. Once combined, the fat (in this case it’s both butter and oil) is mixed straight into the dry ingredients. It feels a bit backwards at the start, but the first step is to combine all of the dry ingredients including the sugar. This vanilla cupcake recipe uses a different technique called the reverse creaming method. Start by mixing together the butter and sugar until light and fluffy and then mix in the rest of the wet ingredients followed by the dry ingredients. Standard cake batter is made using the traditional creaming method that you’re likely the most familiar with. It stretches much farther, which is definitely necessary since we’re using an entire tablespoon in these cupcakes.

But vanilla beans themselves are rather expensive so vanilla bean paste is the next best thing. I really wanted a TRUE vanilla flavor in these cupcakes and you just can’t get that anywhere else besides vanilla beans.

Vanilla Bean Paste – Last but not least, the vanilla flavor.

Milk Powder – I’ll go into detail about this a little later, but just 2 tablespoons of dry milk powder really helps to elevate these cupcakes! Both in flavor and consistency as it’s basically pure protein in powder form.

BUT, oil does produce an incredibly moist cake so by using both butter and oil in these cupcakes, you get the best of both worlds.

Butter + Oil – You rarely want to use all oil in a vanilla cupcake because the vanilla flavor itself isn’t enough to mask the flavor of the oil.

These cupcakes are light and tender, but also so rich at the same time. Sour cream creates a more sturdy cake (while adding tons of moisture) which creates a very interesting balance of textures.

Sour Cream – To balance out the lightness of the cake flour, pairing it with sour cream is a match made in heaven.

Due to the lower amount of protein in the flour, it creates a light, fluffy, and delicate texture.

Cake Flour – The cake flour batch was by far much better than the all purpose flour batch.

So what’s the secret ingredient combination to really good homemade vanilla cupcakes? Here’s everything you need to know: Some batches were made with all purpose flour, some with cake flour, some with both, some with sour cream, some with buttermilk, some with both, some with the standard cake method, some with the reverse creaming method, some with vanilla extract, some with vanilla bean paste, some with both…as you can see I spent extra time to get this just right!

To get here, this recipe was tested every which way possible.

#VANILLA BEAN BAKERY FULL#

They’re moist, pillowy, tender, fluffy, and chock full of vanilla beans from top to bottom. Oh, and we can’t forget the extra smooth vanilla bean buttercream on top! What makes this the BEST vanilla cupcake recipe? This recipe is inspired by the delicious moist and bouncy texture of box cake mix and after many many tests, this recipe is nearly identical and so much more. There are the best homemade vanilla cupcakes you will ever make! They’re so moist and tender and flavored with vanilla beans for TRUE vanilla flavor.