Comments on: Vanilla Bean Cupcakes with White Chocolate Buttercream

By: Sandy

Sandy — Mon, 23 Apr 2012 00:52:44 +0000

Kelley, it could have been a number of things that made your cupcakes fall. It could be caused from setting the pan down too hard on the counter, slamming the oven door during baking, or any loud noise/jarring movement during baking. Some cakes are very temperamental and susceptible to motion of any kind.

By: Kelley

Kelley — Thu, 22 Mar 2012 02:39:31 +0000

I made the vanilla bean cupcakes but they ” deflated” towards the end of baking them! As they cooled, the cupcake continued to ” sink” and pull away from the cupcake paper. Ani ideas what I did wrong? I followed recipe exactly.

By: Jennifer Ledesma

Jennifer Ledesma — Wed, 21 Mar 2012 21:20:36 +0000

will this frosting set up firm? I am looking to have one to put between a tall stack of cakes and want the frosting to be able to take the weight.

By: Shalena

Shalena — Sun, 11 Mar 2012 11:51:41 +0000

I was looking for a Vanilla Bean Cake recipe and came across your cupcake recipe. I wanted to know if you could use this recipe for a cake instead?

By: mus

mus — Thu, 23 Feb 2012 01:04:06 +0000

Hi there! I wanted to colour the butter cream and was wondering if this recipe takes colour well?

By: Sara

Sara — Mon, 21 Nov 2011 15:28:58 +0000

How interesting. I’ve made this recipe several times and never detected an aftertaste from baking powder.

What I can say is that the cake is very light and fluffy, as well as very moist.

By: Thuc Doan

Thuc Doan — Sun, 20 Nov 2011 03:14:27 +0000

um may I ask? why do you put so much baking powder? i dont know why but when I bake cupcakes, sometime I think I can almost taste the aftertaste of the baking powder…so yeah is it necessary to put so much baking powder?

By: Sara

Sara — Fri, 16 Sep 2011 14:07:48 +0000

I’m really glad you asked, because it is definitely NOT flour with added salt/baking powder (that’s called self-rising flour). If you don’t have access to cake flour, you can use all-purpose flour, or simply make your own cake flour for this recipe.

Instead of 3 cups of cake flour, use 2 1/2 cups plus 2 tablespoons all purpose flour, and 6 tablespoons corn starch. Sift the flour and corn starch once or twice, then follow the recipe as printed.

For future reference, I have a short post of instructions on how to make your own cake flour from all purpose flour and corn starch: http://mymadisonbistro.com/archives/how-to-make-cake-flour

By: Cecelia

Cecelia — Thu, 15 Sep 2011 18:29:01 +0000

Is the cake flour in this recipe the kind that already has the salt and baking powder in it? I’m confused because then it calls for 4 1/2 teaspooons of baking powder. If it’s just a different type of plain flour, can I use plain flour?

By: Sara

Sara — Thu, 26 May 2011 14:48:41 +0000

Randi, I would fill the 6×2 pan about halfway with batter (grease and flour it first for easy removal), then bake until a toothpick comes out clean. It probably won’t take all that long – I would start looking at the 15 minute mark – take a peek first to see if it looks set. If not, you’ll need to wait a few minutes before checking again. I’ve never baked in that size pan before, so your guess is as good as mine when it comes to the baking time.

Then just use the remaining batter to make cupcakes. Just an fyi – the original recipe made three 9 inch cake layers, so you’ll still get a good number of cupcakes.

Have fun with the party, especially the smash cake (my favorite part of any toddler’s birthday party)!