I get it. I finally get it. All this time, I have been baking cakes with all-purpose flour when I really should have been using cake & pastry flour. I always looked at it askance in the grocery store, like, why bother? Cakes taste great with all-purpose, what difference could it make? Well, as you may have guessed it, it does make a difference. I am won over. Looks like I have to go find another flour canister for my counter top.
An avid reader of How Sweet Eats, I purchased Jessica's cookbook in September. This is the second recipe I have tried (the first was the brown butter banana bread). I wanted to make cupcakes for a bake sale, and I wanted to try something new. Jessica doesn't devote a lot of space in her cookbook to baking, so I figured, if it made it into her cookbook, it must be at least half-way decent. Well, yum YUM yum - these are possibly the best cupcakes I have ever made (best muffins are these ones).
I doubled the recipe, didn't bother with the egg whites and reduced the sugar a tad. Enjoy!
slightly adapted from Seriously Delish by Jessica Merchant
3 cups cake and pastry flour
2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, at room temperature
1 3/4 cups white sugar
4 tbsp vegetable or canola oil
2 tbsp vanilla
1 cup milk
1/3 cup sprinkles
Combine flour, baking powder, and salt in a large bowl.
In a separate large bowl, cream butter and sugar together until light and fluffy, add the eggs one at at time, beating in between, Add oil and vanilla and mix until well combined.
Add half the flour to the butter mixture, then half the milk and stir. Add the remaining flour and milk and continue to stir until thoroughly mixed.
Spoon batter into cupcake liners until 2/3 full and bake at 350 degrees for 18-20 minutes or until cake tester inserted in middle cupcake comes out clean. Makes 24 cupcakes.