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Tuesday, September 11, 2007

Billy's Vanilla Vanilla


I jumped on the bandwagon and tried Billy's Vanilla Vanilla last month.

I was so excited to try them too because I have heard how some bloggers thought they were so much better than Magnolia's and these "take the cake", if you will.

I even went out and bought Pure Vanilla Extract too.

I baked them up.

Decorated them.

Tasted them.

And was let down.

Form your own opinion and try the recipe. I didn't care for the texture and I thought his Vanilla Vanilla frosting was way too sweet.

Leave me comments and tell me what you think!

Here's the recipe:

Billy's Vanilla Vanilla


1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
2 tablespoons baking powder
3/4 teaspoon salt
1 cup unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about two-thirds full.
Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely. Repeat process with remaining batter.
Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake.
Decorate with sprinkles, if desired. Serve at room temperature

Billy's Vanilla Vanilla Buttercream

1 cup unsalted butter, room temperature
6-8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy.
If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

1 comment:

How To Eat A Cupcake said...

I like his vanilla cupcake, but I top it with vanilla swiss meringue bc OR the whipped buttercream frosting on Bake & Destroy.