| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 25 min |
| Yield: | 24 cupcakes |
Ingredients
- 2 2/3 cups sugar
- 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
- 2 large eggs
- 2 large egg yolks
- 2/3 cup milk
- 2/3 cup water
- 2 1/2 teaspoons pure vanilla extract
- 2 2/3 cups all-purpose flour
- 1 1/3 cups cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon fine salt
- Fluff Frosting, recipe follows
- 2 teaspoons pure vanilla extract
- 1/4 cup whole milk
- 10 tablespoons unsalted butter, softened
- 5 cups confectioners’ sugar
- 1/2 cup marshmallow fluff
- Pinch fine salt
Instructions
- Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
- Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
- Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
- Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
- Whisk the milk and vanilla extract together in a small bowl.
- Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Use immediately.
- Yield: 3 3/4 cups
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 394 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 1 g |
| Sugar | 48 g |
| Protein | 3 g |
| Cholesterol | 65 mg |
| Sodium | 130 mg |
Reviews
If you are looking for more of a scone type cupcake, dense, heavy and tasting like flour then this is the cupcake for you. It does not taste bad, it’s just not light and fluffy which what I was looking for in a cupcake.
Easy recipe because had all ingredients on hand. I liked the dense texture but my husband said they needed to be fluffier.
JUST PUT IT IN THE OVEN NOW!! DID NOT HAVE THE CAKE FLOUR SO WE JUST USED REGULAR ALL-PURPOSE FOR BOTH FLOURS. WE PUT A PAN UNDER JUST IN CASE IT EXPANDS.
My friends recently tried this recipe and they were a little disappointed with the results their cupcakes exploded in their oven and now our stuck w/a mess..I wouldn’t recommend this recipe.Sorry food network!
I made this with my girlfriends and the batter was delicious. But once we put them in the oven, they rose, deflated, and dripped all over my oven. They came out all over the cupcake pan and weren’t cooked at all. However, after looking over the recipe, we realized that we had left out the cake flour. We had meant to substitute all-purpose flour and had forgotten to add the amount that would compensate for the cake flour. Please the recipe and use the correct ingredients.
GROSS! These cupcakes had no flavor and were dry. I used a sugar substitute and they turned out horribly. And they tasted horrible too. All in All thumbs down! Sorry!
These were ok. Cupcakes turned out light in color and had a dome shape to them. I cut the sugar to just 2 cups and it was still too sweet. They also turned out too crumbly and a bit dry. But MIL liked it, so I guess there are some ppl out there that like this type of cake, but for me I like it moist.
This recipe was not very good. Following it to a T…they did not come out at all. The cupcakes sunk and were dry. I thought the recipe seemed more like a cookie recipe than a cupcake recipe. I hope others fare better but I would not recommend this to other bakers.
these are so yummy. the batter was super easy. I added 1/2 of a vanilla bean and chocolate frosting! i will definitely make these again
Love this Recipe…made the first useing this Recipe today then on the seconed batch i added 3/4 cup flour and 2tblsp hersheys cocoa..everyone in my familey realy like it!!!…this is my first time at bakeing homemade cupcakes!! thanks food network!!