Best vanilla cupcake recipe i have ever tried

Sebelum kertas copy-an nya ilang, saya salin dulu deh di blog resepnya. Soalnya  dari beberapa kali percobaan bikin vanilla cupcake, resep ini yang hasilnya paling OK, menurut saya. Resepnya saya dapet dari buku milik teman saya, judulnya the cupcake diaries, penulisnya Katherine Kallinis & Sophie Kallinis, mereka itu ownernya DC Cupcakes. Walaupun saya blm pernah nyobain secara langsung cupcake buatan mereka (secara ongkos pesawat utk kesananya  jg bisa buat bikin ratusan biji cupcakes,hihihi) tapi saya semakin yakin bahwa cupcake buatan mereka emang uenaaak,saya udah buktiin dengan cupcake buatan saya yg pake resep dr mereka.

Vanilla Buttercream Wedding Cupcake

book: the cupcake diaries,Katherine Kallinis & Sophie Kallinis LaMontagne

For the cupcakes

2.5 cups all purpose flour

2.5 teaspoon baking powder

1/4 teaspoon salt

8 tablespoon unsalted butter at room temperature ( 113.5gr klo ga salah :p )

1.75 cups sugar

2 large eggs at room temperature

2 1/4 teaspoon pure vanilla extract

seeds from 1 vanilla bean

1  1/4 cups wholemilk at room temperature

steps:

1. preheat oven to 350F. Line a standard cupcake pan with 12 paper baking cups or grease pan with butter if not using baking cups

2. sift together the flour,baking powder, and salt on a sheet of parchment paper or wax paper and set aside

3. in the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar fo 3-5 minutes or until light and fluffy. Add the egg one at a time, mixing slowly after each addition

4. Add the vanilla extract and vanilla bean seeds to the milk in a large liquid measuring cup.

5. Add one third of the dry ingredients followed by one third of the milk, and mix thoroughly. repeat. stop to scrape down the bowl as needed. add the last third of dry ingredients followewd by the last third round of milk. mix slowly until fully incorporated.

6. scoop the batter into the cupcake pan using a standard size ice cream scoop until the cups are two thirds full, and bake for 16 to 18 minutes (start checking at 15 minutes) or until a toothpick comes out clean.

For the vanilla buttercream frosting:

16 tablespoon unsalted butter at room temperature

4 cups confectioner's sugar,sifted

1teaspoon wholemilk

1teaspoon pure vanilla extract

1/8 teaspoon salt

steps:

combine the ingredients in a mixer and whip together at high speed until light and airy, approximately 3 to 5 minutes. load the frosting into a large 

piping bag fitted with a large round tip and frost each cupcake with a signature swirl.