One of my favorite desserts is a simple pleasure: plain vanilla cupcakes. In search of the perfect little cupcake – moist, slightly dense but still fluffy, slightly sweet, rich vanilla flavour – I have tried countless white cake recipes. After combining the best of the best and tweaking it to my liking, I’ve perfected my very own recipe. I’ve aptly named it the “Best White Cake Ever.” Tastebuds everywhere tend to agree.
This cake comes out light and fluffy, but it is packed with buttery flavour. And, it’s versatile – want almond cake? Add a couple of drops of extract, and voila! Matcha cake? Add a tablespoon of matcha to the dry ingredients. Fruity cake? Add whatever little fruits or berries yor heart desires. The possibilities are endless – but at the end of the day, the savvy baker will remember that vanilla is the finest of the flavours.
The Best White Cake (or cupcakes) Ever.
an original recipe by Allison Sklar
what you’ll need
• 1 cup white sugar
• 1/2 cup butter
• 2 eggs
• 2 tbsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup milk
how to do it
Preheat oven to 350 degrees F (175 degrees C). Flour a 9×9 inch loaf pan or line a muffin pan with paper liners.
Cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well.
Stir in the milk until batter is smooth. Pour (or spoon) batter into the prepared pan.
For cake: bake for 30 to 40 minutes in the preheated oven.
For cupcakes: bake 20 to 25 minutes. Cake is done when it is slightly golden on the top.