Have experimented using a milk roux to retain moistness in cake batter and it works. Take your milk amount(240ml in this recipe) and divide by 5. Use that much of the flour(48 grams in this recipe) in your milk roux. Heat the milk and add the flour. Stir over heat until a really thick paste forms. Remove from heat and cover the milk roux with plastic touching the roux and refrigerate. Bring to room temperature when making your cake and add the milk roux after the butter, sugar and eggs are creamed. Then add the remainder of the flour. Makes the most moist cakes you will ever have.
Just baked tis n it's soooooo delicious. I lowered down the sugar content as i will be topping it with salted caramel.. Thanks for sharing the recipe!👍
Perfect cupcakes recipe! I have done half the ingredients amount to try first cause cupcakes I've done before did not turned out great. Did not have cake flour at home but used good quality all purpose flour instead. Anyway the cupcakes were moist and light! Thank you very much!
Jennifer: If you take 2 tablespoons out of one cup of all purpose flour and ad 2 tablespoons of cornstarch , that will be a good substitute for cake flour.
Hi! I didn't mean to reply to your comment 2 months later, but I'm so glad you gave these cupcakes a go. I've never microwaved cupcakes before, but it's pretty impressive they still turned out moist and fluffy :)
Beautiful video, great tutorial, the cupcakes look really nice, the video would be complete if we can see a shot of how the inside of the cupcake looks in the end.
Hi joyce, I just baked these cupcakes. I actually scaled down the recipe to making only 7 cupcakes (i divided the measurement of ingredients by 4). But, i always have a problem with making cupcakes. My cupcakes will look like muffins. They will always crack on the surface, not as smooth as yours and they have a dome shaped top. I was thinking the problem lies with my oven as I'm using a microwave oven and not a normal one. However, this is the most fluffy and moist cupcake i ever baked! :)
Yes. For a moist cake, be sure not to over bake (use the toothpick cake test). Once the cake is out of the oven, cover it to seal in the moisture. Let it cool to room temperature before placing it in the fridge. Good luck!
Hi Joyce. Ur cupcake looks delish! Have u tried the Hokkkaido Buffet yellow cupcakes? It is so moist, tasty but not too sweet. Is this like how yours taste? Thanks much.
I really loved your chocolate frosting recipe. It is the best frosting recipe for sure. Please keep pushing more videos because they are a delight to watch and i really want to learn more :)
Hi Joyce! I have a question about the tip, should I cover each cupcake in plastic wrap or a whole mold? When the cupcakes are done or after they cool down? Because usually, after I bake, it seems to be soft but after they're cool, the surface seems to be hard. I don't know why How many cupcakes can I make from these ingredients? 12 or 24? How do you know you are not overmix the batter? after beating butter by machine, instead of mixing dry ingredients by machine, can I mix by hands?
I love watching your channel. I have a problem with my cupcake. After removing the cakes, I would cooled them on the rack but some pieces separated from the cupcake liner what happened? It would be highly appreciated if you would answer to my question. Thank you.
Can I use this recipe to make a cake? I have tried many vanilla cake recipe, and when you leave it overnight in the fridge, it turns dry,I just hope, your recipe is really a moist vanilla,I'll try to make this:-)
Nice video! Thumbs up because i love this cupcake recipe this is the type of cupcake recipe that i usually do aside from chocolate and mocha. It smells so good because of the vanilla and butter combination. :)
Hi, I have not tried the cupcakes you mentioned. However, if I need to persuade you to bake these cupcakes, the recipe I adapted this from was originally called "Moist Vanilla Cupcakes" AND if it didn't taste good I wouldn't of made it so many times :) In my opinion, they are not too sweet.
I baked them for 20 min at 350 degrees. They looked perfect and golden at first then once out they went down and seem to be still wet inside but dry outside !!!
Hello! I'm sorry for not responding sooner. I recommend filling the cupcake tin only 2/3 full, making sure there isn't too much raising agents (baking powder/baking soda), and making sure the batter consistency isn't too dry. Hope this answers your question!
Hi Gwen, I'm going to answer the questions that are not already written on my blog post (link is in the description). A cupcake with a dry surface can be due to the cupcake recipe itself, over-baking and/or over-cooling. A batter mixed to the right amount will look smooth (in color and texture), fluffy and voluminous without lumps, or pockets of flour/butter. Yes, you may mix by hand.
Hello, I'm confused, because 250g of cake flour is 3 cups! Your recipe says to use 1 cup of cake flour. So, do we go by the amount you have in the recipe?
I just did this recipe and it came out whipped batter and the cake tasted eggy. The first time I did it, it was amazing. I don't know what I did wrong this time.
thank you for this video! i have never had any problems with my cupcakes before but as of recent they look like they overflow and then sink (that is the best way i can explain it without a picture). What am i doing wrong?
I would love to bake these cupcakes but unfortunately we do not have All Purpose flour in my country. We only have Cake Flour and Self Raising Flour. What to do?
Helen Thomas- I think your batter turned out runny cause you used I carnt believe it's not butter, which is a spread not a real butter. Use a block/stick of butter next time..
Have experimented using a milk roux to retain moistness in cake batter and it works. Take your milk amount(240ml in this recipe) and divide by 5. Use that much of the flour(48 grams in this recipe) in your milk roux. Heat the milk and add the flour. Stir over heat until a really thick paste forms. Remove from heat and cover the milk roux with plastic touching the roux and refrigerate. Bring to room temperature when making your cake and add the milk roux after the butter, sugar and eggs are creamed. Then add the remainder of the flour. Makes the most moist cakes you will ever have.
Aww, that so cute.. Another quick and easy vanilla cupcake recipe with whipped cream on How To Make Easy Vanilla Cupcakes
They come out fluffy and nice.. I was looking for this kinda recipe for very long time. Thanks
the best cupcake ever tried yet, loved it ,, thank you for sharing...
Tried it and it turned out perfect ..Every1 loved it...thank you for shairing..
Just baked tis n it's soooooo delicious. I lowered down the sugar content as i will be topping it with salted caramel.. Thanks for sharing the recipe!👍
Perfect cupcakes recipe! I have done half the ingredients amount to try first cause cupcakes I've done before did not turned out great. Did not have cake flour at home but used good quality all purpose flour instead. Anyway the cupcakes were moist and light! Thank you very much!
Jennifer: If you take 2 tablespoons out of one cup of all purpose flour and ad 2 tablespoons of cornstarch , that will be a good substitute for cake flour.
geo80551 Alright! Thank you for the tip. Will give it a try!
I love your site I could sit & watch & learn for hours..Great tips and so easy recipes
Hi! I didn't mean to reply to your comment 2 months later, but I'm so glad you gave these cupcakes a go. I've never microwaved cupcakes before, but it's pretty impressive they still turned out moist and fluffy :)
Beautiful video, great tutorial, the cupcakes look really nice, the video would be complete if we can see a shot of how the inside of the cupcake looks in the end.
It is indeed foolproof as advertised!
Hi joyce, I just baked these cupcakes. I actually scaled down the recipe to making only 7 cupcakes (i divided the measurement of ingredients by 4). But, i always have a problem with making cupcakes. My cupcakes will look like muffins. They will always crack on the surface, not as smooth as yours and they have a dome shaped top. I was thinking the problem lies with my oven as I'm using a microwave oven and not a normal one. However, this is the most fluffy and moist cupcake i ever baked! :)
You can, if you calculate the rising agent and salt in self rising flour, then subtract it from the dry mixture for an equivalent substitute.
Yes. For a moist cake, be sure not to over bake (use the toothpick cake test). Once the cake is out of the oven, cover it to seal in the moisture. Let it cool to room temperature before placing it in the fridge. Good luck!
Hi Joyce. Ur cupcake looks delish! Have u tried the Hokkkaido Buffet yellow cupcakes? It is so moist, tasty but not too sweet. Is this like how yours taste? Thanks much.
Love your recipe, cupcakes are DELICIOUS!!!!! however I forgot the vanilla the second time I made it and they STILL came up really good
I really loved your chocolate frosting recipe. It is the best frosting recipe for sure. Please keep pushing more videos because they are a delight to watch and i really want to learn more :)
when we are getting 1 ?
Jignesh Sampat
Hi Joyce!
I have a question about the tip, should I cover each cupcake in plastic wrap or a whole mold? When the cupcakes are done or after they cool down? Because usually, after I bake, it seems to be soft but after they're cool, the surface seems to be hard. I don't know why
How many cupcakes can I make from these ingredients? 12 or 24? How do you know you are not overmix the batter? after beating butter by machine, instead of mixing dry ingredients by machine, can I mix by hands?
Hi Joyce! I love your videos! Why didn't I find you sooner?! Adding you to my list of favorite channels! Don't be a stranger, dear!! -Sav
I love watching your channel. I have a problem with my cupcake. After removing the cakes, I would cooled them on the rack but some pieces separated from the cupcake liner what happened? It would be highly appreciated if you would answer to my question. Thank you.
Can I use this recipe to make a cake? I have tried many vanilla cake recipe, and when you leave it overnight in the fridge, it turns dry,I just hope, your recipe is really a moist vanilla,I'll try to make this:-)
I love how you make your videos! And thanks for sharing the awesome recipe! :) keep it up!
hi! can i add some cocoa powder to the mix? and what the amount that i can add?
thank you>> BTW >>I LOVE YOUR VIDEOS
Nice video! Thumbs up because i love this cupcake recipe this is the type of cupcake recipe that i usually do aside from chocolate and mocha. It smells so good because of the vanilla and butter combination. :)
You're welcome and thanks! :)
hey joyce i was wondering if i can use all purpose self rising flour instead of the cake flour thanks :)
Hi, I have not tried the cupcakes you mentioned. However, if I need to persuade you to bake these cupcakes, the recipe I adapted this from was originally called "Moist Vanilla Cupcakes" AND if it didn't taste good I wouldn't of made it so many times :) In my opinion, they are not too sweet.
Thank you, the music is titled "Volcanic Spring"
do you use cooking spray for the cupcake pans??
Hi there! Yes you can add cocoa powder. Just substitute flour with the same amount of cocoa powder, up to about 1/3 of the flour content.
yes! thank you! i love your videos by the way. i'm starting to get into baking and i like going onto your blog for inspiration. ^^
I baked them for 20 min at 350 degrees. They looked perfect and golden at first then once out they went down and seem to be still wet inside but dry outside !!!
It turned out great thank you so much!
Tried and very good! Thanks.
Hello! I'm sorry for not responding sooner. I recommend filling the cupcake tin only 2/3 full, making sure there isn't too much raising agents (baking powder/baking soda), and making sure the batter consistency isn't too dry. Hope this answers your question!
Great video. Educational and nice music, beautiful filming.
HELLO! may I know do you use a convection oven at 350°F? My cpcakes just never rise like yours! Thanks!
Omgs I am so makeing cupcakes just the way you did.
hi joyce! i was wondering how many cupcakes can this make? thanx
great!!!! i'm gonna do this right now WOW super!!!!!!
hey joyce, can i use all cake flour and no all purpose flour?
Hi Gwen, I'm going to answer the questions that are not already written on my blog post (link is in the description). A cupcake with a dry surface can be due to the cupcake recipe itself, over-baking and/or over-cooling. A batter mixed to the right amount will look smooth (in color and texture), fluffy and voluminous without lumps, or pockets of flour/butter. Yes, you may mix by hand.
hye joyce, how i wanna make choc flavour? what ingredient should i add?
thank you! I like cupcakes!
hi Joyce just wondering why is that your cupcakes don't have the dome on top unlike mine, u got special technique for that? Thnx
instead of caster sugar, can i just use white granulated sugar? tnx
Can i use self raising flour instead of the cake flour ?
Thanks for the support! :)
Do you have to use the baking powder
can i use all pourpose flour for all the mix ,i dont have cake flour an how many of flour i have to use in cup thak you
My cupcakes was perfect ! Thanks !
Hello, I'm confused, because 250g of cake flour is 3 cups! Your recipe says to use 1 cup of cake flour. So, do we go by the amount you have in the recipe?
Hi, can I use this recipe for making layers cake covered with fondant . If so, what size will it yeild?
What kind of frosting is on the cupcakes and is there a recipe for that too?
Hi, I added a few conversions under the "Foolproof Vanilla Cupcake Recipe" post on my blog. They are in parenthesis!
can i use cake flour for this recipes?
Can we use all all purpose flour ?
yes
it's foolproof but I guarantee I'll fuck this up.
+Casie Shaba me too I already did
+Casie Shaba me too I already did
+Casie Shaba same
pretty sure
Sunshine Bubbles
Sunshine Bubbles to do this by
so adding in bit by bit stops it from everything going flying out of the bowel.
I just did this recipe and it came out whipped batter and the cake tasted eggy. The first time I did it, it was amazing. I don't know what I did wrong this time.
Hi! Thank you for the request.
thank you for this video! i have never had any problems with my cupcakes before but as of recent they look like they overflow and then sink (that is the best way i can explain it without a picture). What am i doing wrong?
are you using whole milk?
i use either whole or 2%. which one should i use? i didnt know it made a difference lol
+Heidi Blevins WHOLE lol 2% destroys pastries... see if that fix your problem...
+Raziel Ben Israel don't worry I did the SAME LHH
I can't thank you enough for taking your time to help me! Not many people answer my questions and i really appreciate it! :)
Can you make for smaller proportions?
Thanks Sav! Beautiful channel design, btw ;)
can you show a video on what frosting you use? c:
omg. I love your channel so much!Please upload more video^^~
u think u can post this recipe in us cups measurements?I would really like to try it
so nice thankyou
I would love to bake these cupcakes but unfortunately we do not have All Purpose flour in my country. We only have Cake Flour and Self Raising Flour. What to do?
Zulie R cake flour is alright to use :)
Thank You
Can I use soy milk instead of cow's?
Anyone know why my cupcake batter turned out very runny? I used I can't believe it's not butter, if that helps.
Foolproof!
hi could u please please tell what could i use instead of eggs ..
Do not add baking powder ?
can someone tell me how much is 0.6 all purpose flour?
6th of a cup
hello! is it possible to have the measurements in cups as well? thanks!!
Hi! I'm currently using the Canon T2i. For this video I used Power Director 9 and After Effects. In my videos later on, I'm using Final Cut Pro X.
what size are the cupcake liners?
Wow
How do I get the measurements? It would be considerate to list in information.
you are my HEROE!!! ^_^
iF YOU ADD SELF RAISING FLOUR DO YOU NEED TO ADD SALT AND BAKING POWDER
Can i use plain flour and get EXACT results????
You will need to add baking power and soda for exact results. You can look up the measurements online
www.food.com/recipe/how-to-make-cake-flour-424532
Hi. I try to make half of recipe but they comes out no perfect. It's kind a dry on the top.
Yes, all purpose flour may be used instead of cake flour. Measurements and conversions are on my blog (link is in the description!)
8 oz. butter is equal to how many grams?
Please answer
226.80 grams
226grams
This would make 24 cupcakes right?
Is cake flour, self raising flour?
Yes
Yes
NO, cake flour has corn starch or corn flour in it.
Yep! Sometimes they even make a little more...
my cupcakes never rise like your. they always have really high top like moutains :'( i dont know why
But I just recently tried baking and I don't have a mixer to have a perfect fluffy batter like yours :(
Why is milk measured by mass and not volume?
I live in the uk and there is no cake flour what can i do?
Here's a site that tells you how to make cake flour :) joythebaker.com/2009/09/how-to-make-cake-flour/
what is 1cup +0.6 cup?
Helen Thomas- I think your batter turned out runny cause you used I carnt believe it's not butter, which is a spread not a real butter. Use a block/stick of butter next time..
How much people does this serve ?
Sure, I can make a cupcake frosting video.
What do u use ton edi
what is cake flour