These lovely vanilla cupcakes never disappoint. Even die hard chocolate lovers have a place in their tummy for them. They are delish and i always enjoy decorating them and filling them with different fillings such as chocolate ganache, chocolate moose, pastry cream, lemon curd, jams etc... You name it and this spongy cup cake can handle it. : ) So put on your apron and lets get started.
Step 1: Gather Your Ingredients
1 1/4 cups of cake flour
1 cup of sugar
1/4 cup plus 2 tbsp of vegetable oil
1 1/8 tsp of baking powder
1 tsp vanilla extract
1/4 tsp salt
2 extra large eggs
1/2 cup of milk
1 cup milk
5 tbsp flour
1 cup softened butter
1 cup sugar
1.5 tsp vanilla
Pre-heat oven to 350 F and then place the first 6 cake ingredients in a large bowl. Mix on low speed just until combined, then mix on medium speed for one minute until smooth.
Add eggs one at a time making sure the first egg is fully mixed in before adding the next one. Scrape down the sides of the bowl as needed.
While mixing add the milk 1/4 cup at a time mixing well after each addition. Scrape down the sides of the bowl as needed. Mix for one min more after milk is incorporated to ensure a smooth batter.
Step 5: Bake
Divide batter equally between 12 paper lined muffin cups. Bake on 350 F for 15 to 17 minutes or until toothpick inserted in the center of a cupcake comes out clean and cupcakes spring back when you press down on them.
Cool cupcakes on a cooling rack.
Step 7: Its Time to Make the Frosting!
Combine the milk and flour in a small saucepan and whisk over low heat until thick. Make sure and continue to whisk while it thickens.
Using a fine mesh strainer and strain flour/ milk mixture into a small bowl. Cover with plastic wrap and refrigerate until cold.
In a large bowl beat the sugar, butter and vanilla until creamy and well combined. Add the flour/ milk mixture and beat on high speed until fluffy and smooth. There should not be any detectable granular sugar. Depending on your mixer this can take anywhere from 10 to 12 minutes.