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.