Mary Ann Ross
Who “IS” Billy?
If you haven’t yet read or heard of Billy’s Vanilla Cupcakes,
I can tell you that this recipe
is showing up everywhere on the internet …
so I decided to try it and it IS delicious.
I did find out who Billy is,
so thanks to Billy Reece of
Billy’s Bakery in
Billy’s Vanilla Cupcakes
(Start to finish is 2 hours, of which 30 minutes are active)
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 recipe for Billy’s Vanilla Frosting (recipe follows)
Colored sprinkles, for decorating (optional)
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.
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, about 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.
Once the cupcakes have cooled, use a small offset spatula or butter knife to frost the top of each. If desired, decorate with sprinkles. Serve at room temperature. Do not refrigerate. Makes about 30 cupcakes.
Billy’s Vanilla Frosting
(Start to finish 5 minutes)
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners’ sugar
1/2 cup milk
1 teaspoon 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, milk, and vanilla. Mix until light and fluffy. If necessary, gradually add remaining sugar to reach desired consistency. If you wish, add a little food coloring to some of the frosting, to vary decoration.
Makes enough to frost 30 cupcakes.
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