How to make this cupcake recipe lighter

Discussion in 'Pastries & Baking' started by jskudera, Jan 14, 2013.

  1. jskudera


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    At home cook
    Hi there, first post. Looking for some good advice! I currently have a vanilla cupcake recipe that I've made a few batches of and the cupcakes are very tasty, but seem somewhat heavy. More like a mixture between a cupcake and a muffin. Here are the ingredients to make 24 cupcakes:

    2 1/2 cups all-purpose flour
    2 teaspoons baking powder
    1/4 teaspoon salt
    12 tablespoons (1 1/2 sticks) unsalted butter, softened
    1 1/2 cups granulated sugar
    2 large eggs
    2 teaspoons vanilla extract
    1 1/4 cups milk (preferably whole)

    I'm not well versed enough to know what the culprit is, so I'm hoping someone here does! I'd be happy with an altered recipe, or even a totally different one that you know is good.

    Thanks for your anticipated help
  2. dan scheitel

    dan scheitel

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    Professional Pastry Chef
    I've never seen a white cake recipe that doesn't call for egg whites. Try this recipe, its one of the best.

    Here's my go-to recipe. This is sourced from King Arthur Flour. And it's KAF promises this recipe will work
    • 2 3/4 cups Cake Flour
    • 1 2/3 cups sugar; superfine sugar  is best
    • 1 Tablespoon baking powder
    • 3/4 teaspoon salt
    • 3/4 cup (12 tablespoons) unsalted butter, softened
    • 4 large eggs whites plus 1 whole large egg
    • 1 cup full-fat vanilla yogurt or 1 cup whole milk
    • 2 teaspoons vanilla extract
    • 1 teaspoon almond extract
    Combine Dry Ingredients (Flour+Sugar+BP+Salt) and Butter and mix in bowl until mixture is crumbly, like fine damp sand. (It may form a paste, this is okay too) Appx 3-5 minutes on 2nd spd.

    Add Egg whites, one at a time. Beating Well After each addition. Scrape bowl (Spd 1)

    Add the Whole Egg, beat well and scrape.

    Add wet ingredients (Milk, vanilla, almond) in 3 parts, beating for 1-2 minutes after each addition and scraping down the bowl.

    Pour in to prepared cake pans and bake at 350F until done.

    Cake is done when it's pulling away from the edges and a tooth pick inserted comes out clean.

    Yields 2 8" or 9" cakes.
  3. anniew


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    Cook At Home
    I'll be honest-I prefer a denser cupcake.  With the ridiculous amount of icing people pile on top, they become quite top-heavy IMO.  I might give your recipe a try as I have been looking for a denser one!