Toni On New York!

Yields: 12 cupcakes

Vanilla Butter Cake

1 stick unsalted butter, room temperature

¾ cups all-purpose flour

¾ cups cake flour (not self-rising)

½ tablespoon baking powder

pinch of salt

3/4 cup + 2 Tablespoons sugar

2 large eggs

2 teaspoons pure vanilla extract

2/3 cups milk

Note: It helps to have all dairy products at room temperature (eggs, butter, milk etc.) before starting. This prevents the batter from separating during mixing. Preheat the oven to 350°F. Combine flours, salt and baking powder in medium bowl

In separate bowl, beat butter with electric mixer on medium speed until creamy, approximately 1 minute. Add sugar and beat until light and fluffy and pale yellow in color, 3-5 minutes. Beat in eggs, one at a time, scraping bowl down after each addition. Add in vanilla.

With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour. Mix well after each addition.

Fill muffin tins 2/3 full with batter. Bake until a toothpick inserted comes out clean, approx. 25 minutes, rotating pans half-way through. Cool completely.

Frost with your favorite icing and enjoy!!

For info on custom bake orders email me at tonionnewyork@gmail.com

ABOUT LAURA!

I first met CIA Pastry chef grad, Laura Scarpino at my son’s day care! She was in the baby room and was his care-taker from when he was just 8 weeks old (TV biz doesn’t give much maternity leave!). And I fell in love with her! She became my go to babysitter and would travel with me when I had to head out of town for work. Only later did she reveal her culinary tricks! I recall the first time she brought her mud cookie’s to my son’s first birthday party and I was like HOLY S**T! This girl can bake!!!! My secret aspiration/retirement plan is to open up a bakery for her. SHE FREAKIN’ ROCKS. I’m serious. I have shot stories with some of the world’s best pastry chefs and this girl could go head to head. And win! xo t

XX

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