With a fine, tender crumb and just the right amount of sweetness, these classic vanilla cupcakes are easy enough to make on a weeknight, but also special enough for a celebration.
With a tender crumb and just the right amount of vanilla, these cupcakes are easy enough to make on a weeknight, but also special enough for a celebration.
After graduating from the International Culinary Center, Genevieve cooked at Blue Hill at Stone Barns and Per Se. Prior to joining Serious Eats, she was an editor at Epicurious. She grew up between Toronto and Hong Kong and is a graduate of the University of St Andrews in Scotland. She currently lives in New York with her husband and two cats.The lower protein content in bleached cake flour limits the amount of gluten developed in the cupcake batter and produce a fine, tender crumb.
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