Billy Reese’s Vanilla Vanilla Cupcakes

I had a vacation day off from work today and decided to bake up a small batch of Billy Reese's Vanilla Vanilla cupcakes with his butter cream icing. I've heard lots of good feedback on these cupcakes, so I decided to give them a try myself. As expected, I was not disappointed. My overly sweet-sensitive husband thought they were delish even with their butter cream icing.



The original recipe makes around 30 cupcakes. I thought that might be overdoing it for just the two of us this weekend, so I halved the recipe. Next time I'll make sure to not fill the cupcakes as full as I did because they got too high and not very pretty. I bought an ice cream scooper today to use for filling my cupcakes, and thought I needed the jumbo size scooper. Boy was I mistaken! A full scoop filled the cupcake liners to the very top, so I had to use less than a full scoop and even that ended up being too much! I think I may be on the hunt for a new scooper!



All in all these cupcakes came out a bit sloppier than I like, but they definitely do taste good.

Billy Reese's Vanilla Vanilla Cupcakes 

Makes about 30 cupcakes
1 3/4   cups cake flour, not self-rising
1 1/4   cups unbleached all-purpose flour
2   cups sugar
1   tablespoon baking powder
3/4   teaspoon salt
1   cup (2 sticks) unsalted butter, cut into 1-inch cubes
4   large eggs
1   cup whole milk
1   teaspoon pure vanilla extract

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Billy Reese's Vanilla Buttercream

Colored sprinkles, for decorating (optional)
Makes enough for 30 cupcakes

1   cup (2 sticks) unsalted butter, room temperature
6 to 8   cups confectioners' sugar
1/2   cup milk
1   teaspoon pure vanilla extract

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Comments

[Patricia Scarpin]

Tracy, these are so lovely!

[Melisser; the Urban Housewife]

I love this recipe too!

[Barbara]

Tracy,
I'm making cupcakes for my grad's party next weekend and am looking for a yellow cupcake recipe. I was wondering if you have tried these again and were they just as messy? I want a reliable recipe with a houseful of people coming! Thanks.

[Tracy]

Hi Barbara, I haven't gotten a chance to make these again, though I wouldn't be too concerned about them coming out that messy. I've seen a ton of people make these on other blogs and they come out really beautifully -- both cupcake and frosting. Have fun!!