I have been making vanilla cupcakes for 45 years, I’ve used the “Hurry Up Cake” recipe from the Joy of Cooking with my variations. I use organic all-purpose flour, vegan smart balance, organic non fat milk, organic eggs and vegan or organic cane sugar. The “organic” label has been within the last five years, before that it was regular everything. I use organic in the hope I am helping the environment in some small way from the dumping of more pesticides and herbicides on the already battered earth, maybe prevent a few toxic ingredients from creeping into our bodies and cause more wildly divided cells and as a message to the big corporate machine that I will not support their dirty, greedy ways anymore. I know organic is becoming part of the greedy machine, but I need to believe in something.
I have deviated from my recipe and tried the “best vanilla cupcake”, the “lightest vanilla cupcake”, the “perfect vanilla cupcake”, a “white cupcake”, a “yellow cupcake”, made it with butter, cake flour, full fat milk, egg whites, but my family always comes back to me and says “we like the old recipe better.” I know the ingredients by heart, but always turn to the page in my cookbook to have it visible like a comfort or reassurance that I am doing it correctly. I will make chocolate cupcakes, pumpkin, carrot, raspberry, cupcakes with fillings, hostess cupcakes…but they always say “we like the old recipe better.” So here is my recipe, because sometimes life is just VANILLA!
Barb’s Hurry Up Cupcakes Preheat oven to 350
- 1 3/4 cup organic all-purpose flour
- 1 cup vegan or organic sugar
- 1 3/4 tsp. baking powder
- 1 tsp salt (I use Kosher)
- 1/2 cup smart balance-room temp
- 1/2 cup organic non fat milk-room temp
- 2 organic eggs-room temp
- 1 teaspoon vanilla
Place flour, sugar, baking powder and salt in bowl of mixer. Break eggs into bowl, add milk and vanilla and whisk. Add smart balance to flour mixture and with paddle attachment blend on low until well blended no chunks of fat appear. Add liquid ingredients scraping down sides of bowl. If doesn’t look smooth not to worry, crank mixer up to medium and let mix 2-3 minutes until smooth and well blended.
Place paper cups in muffin tin and fill two-thirds with batter. Bake at 350 16-18 minutes until toothpick inserted comes out clean.
I can get 12-16 cupcakes out of this recipe depending on how high I fill them. I have ice cream scoops, one of which gives me 12 cupcakes, the smaller 16. I do not know the scoop sizes. I also have three different muffin pans, each slightly different size then the next. So try this with your pans, your scoops, your methods.
Changes you can make to this recipe, for a richer cupcake, use butter, use full fat milk. For a lighter cupcake use cake flour.
Icing: In the top of a double boiler place two handfuls of a really good dark chocolate, I use El Rey 70%. Heat slowly until chocolate melts, remove from heat and add a third hand full of chocolate. Stir until melted. I turn the cupcake upside down and dip it in the chocolate and voila it’s iced. I freeze the cupcakes and according to my hubbie, 20 seconds in a high-powered microwave and you are good to go! If you have chocolate leftover, dip some pretzels in it for a snack, or apricots, or pour it over a cut up banana for a treat. Chocolate never goes to waste in our house.