Yesterday I made cupcakes using a recipe from Billy's Bakery in New York. I found the recipe here a while back, and my friend Robyn's birthday was a great excuse to try it out.
I made the effort to source and purchase American cake flour from here, and the cakes did seem very light and airy as a result. I'm not sure if substituting the same amount of plain flour would be ok. I've seen Australian cake flour in the supermarket recently - I'll definitely be buying some and trying it out next time. Because U.S. cup and spoon measurements are slightly different to ours, here are the amounts I used after conversion :
Billy's Vanilla Vanilla Cupcakes (Makes 24)
All ingredients should be at room temperature:
200g cake flour
150g plain flour
300g caster sugar
15g baking powder
1/2 tspn salt
250g softened unsalted butter, cut into 1-cm cubes
4 large eggs
237 ml milk
1 tspn pure vanilla extract
The method used, i.e. the dry ingredients are combined with the butter and a minimum amount of liquid, rather than the traditional creaming method, is one I've used before, as recommended by Rose Levy Beranbaum in her book The cake bible. She says "the method is faster, easier, and virtually eliminates any possibility of toughening the cake by overbeating."
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