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Cupcakes: Billy's Vanilla Cupcakes

Source of Recipe


Billy Reece (Billy's Bakery, New York City)



List of Ingredients



• 1¾ cups cake flour (not self-rising)
  
• 1¼ cups unbleached all-purpose flour
  
• 2 cups sugar
  
• 1 Tbsp baking powder
  
• ¾ tsp salt
  
• 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
  
• 4 large eggs
  
• 1 cup whole milk
  
• 1 tsp pure vanilla extract
  
• Billy's Vanilla Frosting (recipe follows)
  






Instructions



1. Preheat oven to 325° F. Line a muffin pan with paper liners.
   In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder and salt, and mix on low until combined. Add butter, mixing until just coated with flour. In a large measuring cup, whisk together the eggs, milk and vanilla. With the mixer on medium, add liquid ingredients in three parts, scraping down sides of bowl before each addition. Beat until ingredients are incorporated, but do not overbeat.
   
   
2. Divide batter evenly among the muffin cups, filling them 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 pan to a wire rack to cool. When cool to the touch, remove the cupcakes from the pan and return them to the rack to cool completely. Repeat process with remaining batter.
   
   
3. Once the cupcakes have cooled, use a small offset spatula or butter knife to frost the top of each. Serve at room temperature. Do not refrigerate.
   
   Makes about 30 cupcakes.
   
   ............
   
   BILLY'S VANILLA FROSTING
   
   • 1 cup (2 sticks) unsalted butter, room temperature
   • 6 to 8 cups confectioners' sugar
   • ½ cup milk
   • 1 tsp pure vanilla extract
   • Food coloring (optional)
   
   In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth, about 2 to 3 minutes. With mixer on low, add 6 cups of the sugar, the milk and vanilla. Mix until light and fluffy. If necessary, add remaining sugar to reach desired consistency. If desired, add a little food coloring to some of the frosting.
   
   Makes enough to frost 30 cupcakes.