How To Make PERFECT Vanilla Cupcakes - The Scran Line

‘Hey Nick, why don’t you cream the butter and sugar together?’

I’m glad you asked! This is literally the most common question I get about this recipe, so let me answer it now… But not before I tell you that these vanilla cupcakes are super moist, slightly denser than regular cupcakes, and they taste amazing. And! The recipe is super versatile; you can pretty much flavour it with any flavour and colour it with any colour that you want (as you’re about to discover in this book…).

Now, down to business. Most vanilla cupcake recipes have you cream the butter and sugar together, which is called the ‘creaming method’. Instead, I use the reverse-creaming method, which is when the butter goes in with the dry ingredients and is mixed until it resembles fine crumbs. There are a couple of reasons for this: firstly, I used to work in a bakery and, in a bakery, you’ll find any way you can to save time. The reverse-creaming method is much quicker than the creaming method. Secondly, I use this method because it yields a much moister cake. The creaming method, although the batter comes out a little fluffier, usually makes a drier mixture. Lastly, I use this method because there is less chance of over mixing the batter than with the creaming method.

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HELPFUL LINKS:
To convert grams into US cups, please follow this link: dovesfarm.co.uk/resources/conversion-tables/us-…
To convert grams into metric cups, please follow this link: taste.com.au/how+to/articles/369/weights+measur…

About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.