Comments on: Vanilla Bean Cupcakes with White Chocolate Buttercream

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)!

By: Randi

Randi — Wed, 25 May 2011 21:19:12 +0000

I’ve been searching for the perfect vanilla bean cupcake for my daughters 1st birthday party. I came across this one. I was hoping to use the recipie for her “smash cake” as well. The pan I will use is 6×2 in round. Would I be able to do that? If so, what modifications do I need to make?

Thanks!

By: Sara

Sara — Thu, 19 May 2011 16:07:31 +0000

Natalie, you can make an egg-free frosting using confectioners' sugar. Here are a couple of options: cream cheese frosting Bakery Style Frosting Vanilla Buttercream For any of these options, using white food coloring will ensure a bright white frosting. I wasn't sure if you meant your dad just can't have uncooked egg whites, or if he can't have anything that has egg whites in it. In case it's the former, the egg whites in the white chocolate buttercream are actually cooked - the heated sugar/water mixture (at 238*F) will "cook" the egg whites while mixing, as eggs are considered safe when they reach 160*F. That said, I have to say, my personal favorite is still the Bakery Style Frosting that I linked to above.

By: natalie

natalie — Thu, 19 May 2011 14:42:14 +0000

Hi can you do the buttercream frosting without the egg whites im making the cupcakes for a party for my dad and he is allergic to raw eggs! but i need a bright white icing for the top!

any help would be great!!

thanks!

By: Sara

Sara — Wed, 16 Mar 2011 01:50:52 +0000

I would imagine you could use egg whites from a carton, but I’ve never tried it. I’m just not a fan of them, myself.

By: Audrey

Audrey — Wed, 16 Mar 2011 00:27:30 +0000

Can you use egg whites from the carton or do you have to use egg whites from the eggs? I can’t wait to try this recipe!