Just Vanilla Cupcakes? Yes.

The vanilla cupcake, fluffy and generous if done right, hideous false advertising if done wrong. A classic vanilla cupcake is the quiet achiever of the baking world. We scoff at its simplicity, lets be honest when you've got new, fruitier innovations like pina colada cupcakes dying to be tested, or the exotic mango sago I have fallen so deeply in love with from Cupcake Central, a vanilla cupcake seems a bit elementary. After all, you've perfected it right? vanilla cupcakes, they're so easy of course you have, and why spend the time making something so easy and unassuming, us young bakers have to constantly push the boundaries of our creativity! (and electric beaters). We need to stay at the forefront of the baking fads, there is no time to perfect that vanilla cupcake recipe. No young grasshoppers, wrong. Close your Adriana Zumbo cookbook, put away your brulee torch and sheets of gelatine, that vanilla cupcake recipe isn't as basic and boring as you once thought.

So what has given the vanilla cupcake such a bad rep? it comes back to my false advertising comment. How many times have you gone for that delicate little yellow cupcake with some form of non-descript coloured frosting with the highest expectations only to be shutdown by the following culprits: a dense bread like consistency, crusty icing-sugar-laden frosting, dry brittle sand cake and, my personal vendetta, the distinct preservative aftertaste that is unique to the dreaded box cake. If your going to take that route however i'd remain loyal to the white wings line, never admit thats its a box cake though, deny deny.... what? box cake? anyway moral to the story is that the simple cupcakes can be the most deceptive. My advice to avoid eating these disappointing cupcakes is simple, specialty cupcake bakery's and bake sales are your best bet in a cupcake drenched society, especially ones that advertise fresh baking EVERY day, thats pretty much a silent oath to never deliver hard, crystallised icing.

And what makes these cupcakes superior is clear to see when you eat the almost disgusting amount of cupcakes I tend to eat on a regular basis. Its all about the fluffy, light cake, the secret to that lies in the batter, and trust me when you have a perfect batter, you will know. You will also possibly have salmonella because its impossible to resist licking the bowl after a really good batter. The second crucial word you must know to make any good cupcake (also the most over used word in baking) is moist. But try and look beyond the realm of butter (hard i know, its butter) but sour cream, yogurt, vegetable oil, buttermilk: all valuable weapons in your baking artillery.

So without further ado, my vanilla cupcake recipe. And let me tell you, this is a true vanilla cupcake, not yellow, not butter cake, so i would recommend using vanilla beans. I know, I know, its extravagant, I hate spending the money for what seems like just black specks in my cakes, and if it were any other recipe i'd say a good pure vanilla extract would suffice, but for me, this is the ingredient that takes the boring tried and tested element away from the vanilla cupcake. I've taken this recipe from The Cupcake Project, however the original recipe had slightly too much milk for my liking, it weighed down the cake a little.
I've made this recipe twice in the past week and they were a hit every time, i've pretty much thrown away my old vanilla cupcake recipe. The recipe also makes 16 cupcakes, which is a little odd but i find theres always two or three that either get overfilled, burnt or just eaten before you get the chance to ice them, so its really the perfect amount for me.

Makes 16 cupcakes

•    1 cup (225 grams) granulated sugar

•    1 vanilla bean

•    1 3/4 cups (175 grams) plain flower

•    1 1/2 teaspoons baking powder

•    1/2 teaspoon baking soda

•    1/2 teaspoon salt

•    1/4 cup (57 grams) unsalted butter, room temperature

•    2 large eggs, room temperature

•    1/3 cup (75 grams) full-fat sour cream

•    1/4 cup sunflower oil (or any flavourless vegetable oil) (60 ml)

•    1 tablespoon pure (not imitation) vanilla extract

•    1/2 cup  whole milk

1. Preheat oven to 350 F (175 C).

2. In a small bowl, combine sugar and seeds from the vanilla bean, or teaspoon of vanilla paste.

3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.

4. In a medium-sized mixing bowl or bowl of a stand mixer, mix together plain flower, baking powder, baking soda, and salt.

5. Add the vanilla bean sugar and mix until well combined.

6. Add butter and mix on medium-low speed for three minutes.  Because there is so little butter, you'll end up with a very fine crumb texture.

7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.

8. Add the egg mixture to the flour mixture and beat on medium speed until just combined.

9. Slowly add milk and mix on low speed until just combined.  The batter will be liquid.  (Don't worry, you didn't do anything wrong.  It's supposed to be that way.)

10.           Fill cupcake liners just over 1/2 full. Use an ice cream scoop if your worried about them being all even, also don't over fill! its hard to hide with frosting around the edges. 

11.           Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The original recipe said they shouldn't be golden brown, however i disagree because they are well undercooked until this point. 

When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack  to cool. Don't try and frost them yet, it'll end in melty tears. 

Frosting is really up to you at this point, i've tried this recipe with the simplest of simple buttercreams, which was delicious and easy to make for a large batch, and then i also used a swiss meringue buttercream frosting when i made these cupcakes for my french class, which was wonderfully rich a decadent its own right let alone of top of this beautiful cake. But thats the beauty of a vanilla cupcake, frosting possibilities are endless! maybe a peanut buttercream? salted caramel? now we can get all innovative again.