Wall of Bakers’ Chef Jenna Hutchinson Shares Famous Cupcake Recipe
Wall of Bakers' Chef Jenna Hutchinson Shares Famous Cupcake Recipe Jenna Hutchinson, founder of Jenna Rae Cakes in Winnipeg and Wall of Bakers' judge shares her famous vanilla cupcake recipe. "Finding a good recipe for vanilla cupcakes can be like finding a needle in a haystack. The cupcakes need to be moist and flavourful, and the buttercream needs to be sweet—but not so sweet that it overpowers the vanilla flavour of the cupcake. Welcome to your new favourite vanilla cupcake recipe. Make these once and every person who takes a bite will be asking you to share the recipe with them". VANILLA CUPCAKES Ingredients: MAKES 16 CUPCAKES 1¾ cups all-purpose flour 1 cup granulated sugar. 1 teaspoon baking powder. ¼ teaspoon baking soda. ¼ teaspoon salt. ¾ cup unsalted butter, room temperature, cut into cubes. ⅓ cup egg whites (about 2 eggs). ¼ cup sour cream. ½ cup whole (3.25%) milk 1 tablespoon pure vanilla extract (see Baker’s Tip). Step by step Preheat the oven to 350°F. Line 2 cupcake pans with 16 cupcake liners. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, baking soda, and salt. Mix on low speed for 30 seconds. Add the butter and continue to mix on low speed for 2 minutes, or until the mixture has the texture of wet sand. Do not overmix. Slowly pour in the egg whites and mix until just combined. Scrape down the sides of the bowl. Add the sour cream and mix until just combined. In a measuring cup, whisk together the milk and vanilla. With the mixer on low speed, slowly pour the milk mixture into the bowl and mix until just combined. Scrape down the sides of the bowl and mix again for 10 to 15 seconds. The batter will look a little lumpy. Divide the batter evenly among the cupcake liners, filling each three-quarters full. Bake for 15 to 18 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Let cool for 5 minutes in the pans before transferring the cupcakes to a wire rack to cool completely. BAKER’ S TIP For the richest possible vanilla flavour, we recommend adding the seeds of one vanilla bean to the pure vanilla extract called for in the recipe. To collect the seeds, use a small paring knife to cut a vanilla bean in half lengthwise. Using the dull side of the paring knife, scrape the seeds out of the vanilla bean.
Wall of Bakers: 3 Judges You Knead to Meet
Wall of Bakers: 3 Judges You Knead to Meet If you loved Wall of Chef, you will most definitely be interested in watching Wall of Bakers on Food Network Canada! This exciting new show proposes a sweet competition as they like to call it, where different Canadian Home bakers will have the opportunity to show off their skills. “The winner takes it all” The best baker wins a $10,000 cash prize. We had the opportunity to interview some of the judges who also shared their love of baking with us. Chef Christine Cushing Why do you love baking? I love baking because it is the perfect blend of science and creativity. It can test your stamina, challenge you, and bring you to your knees completely out of nowhere. Then one day, it can give you the greatest feeling of accomplishment that you actually created something magical with a few simple ingredients. It's emotional and involves all the senses. When did you start baking? I fell in love with baking when I first got my hands on an Easy-Bake Oven, around the age of 8. That 6-Watt light bulb was pure magic. I would make the little vanilla cakes with the strawberry flecked icing for my 4-year-old brother. I can still remember us sliding them in one side and then being so excited to pull them out once they were just baked at the other end. Then I would proceed with the icing smear. Later in my teens, I started my baking journey in earnest, making apple pies, chocolate cakes and supplying a local restaurant with black forest cakes, around the age of 16. This unforgettable adventure involved many all-nighters – on school nights – with the kitchen left in a total disaster to my mom who had to deal with the cleaning, while I hurried off to the school the next morning. Why is it important to get kids in the kitchen? Bringing kids into the kitchen early is absolutely imperative. Firstly, it gives them a sense of purpose, belonging and contributing to the family unit. They start learning to work with all their senses and experiment. They will be more likely to try new foods if they have helped to prepare them. It's also a great way to develop your confidence with small victories. I also felt that cooking got me through some difficult times; when my dad had a serious heart attack, cooking was what I would now identify as a