Vanilla Cupcakes

Baked cupcakes

Vanilla Cupcakes

These cupcakes I made at one of the cafe during my externship. The recipe is quite simple and what is more important for baking is forgiving.

The recipe is forgiving, because you may play with flavour. The lead cook told me that once she substituted buttermilk for the citrus juice to get citrus flavour. And it worked.

We substitutes approximately half of buttermilk for chai and added spices - cardamom, cloves, ginger. Our cupcakes were
flavoured with spices.

The note about quantity. The amounts given below will yield for approximately 100 small cupcakes.

The below is the basic (master) recipe for these cupcakes.

Ingredients                     Amount
Flour                              820 g
Baking soda                     10 g
Salt                                  15 g
Canola oil                      715 g
Buttermilk                     630 g
Eggs                                 5 ea
Vanilla extract                15 g
White vinegar                 15 g
Sugar                            720 g

Method:
1. Prepare molds for baking. Line muffin tins with paper cup for cupcakes
2. Mix dry ingredients in a mixer bowl.
3. Add all wet ingredients and slow mix it until just combined and the batter has good consistency (no lumps). Do not overmix. The consistency should be like thick yogurt.
4. Using ice-cream scoop (the easiest way) or piping bag (for more experienced people) fill paper cups with butter. Fill no more than 75% of volume (cupcakes need space to rise) during baking.
5. Bake at 350F until wooden toothpick inserted in the middle come out clean. Time depends on the size of the cupcakes.