Today I let Fuzz make cupcakes. She used a recipe from the book Small Batch Baking, and she made these cupcakes with very little supervision. I wasn’t expecting them to be nearly as good as they were — they weren’t too floury, they were light, and they had loads of vanilla flavor thanks to the paste. Fuzz must have the magic touch.
Vanilla Cupcakes – Makes 4
Adapted From Small Batch Baking
1/2 cup all purpose flour, sifted
1/4 cup plus 2 tablespoon sugar
1/8 teaspoon salt
2 tablespoons melted butter
1/4 cup buttermilk
1/8 teaspoon baking soda
Yolk of 1 egg, room temperature
½ teaspoon of vanilla extract (we used Nielsen Massey vanilla paste)
Preheat oven to 350 degrees F. Line 4 muffin cups with paper liners.
In a medium mixing bowl, stir together flour, sugar and salt. Add melted butter to flour mixture and stir until pasty and moist. (We used a wooden spoon – no mixer)
In a small bowl, combine buttermilk and baking soda. Stir to mix. Stir in egg yolk and vanilla (or paste). Stir buttermilk mixture into flour mixture and beat heartily for 1 minute or two. Again, we just did this with a wooden spoon – but we beat it a lot! A mixer on medium speed would have been better. Beat until light and fluffy.
Divide evenly among the 4 muffin cups. Bake for 20 minutes.