I've found it! The best vanilla cupcake.

So I've been trying to find a recipe for the perfect vanilla cupcake. Because I already have one for chocolate. Because The Gardener prefers vanilla over chocolate. But people who prefer vanilla over chocolate need to get their tastebuds checked out. Because chocolate rocks. Period.

Anyway...I stumbled upon this blog a couple of weeks ago. And I found this recipe for the famous vanilla cupcake from the famous Magnolia's Bakery in New York. And I was in the middle of toiling through my thesis so it was excruciating to have to set it aside first. Excruciating. Because I could just smell it baking in my oven, the wonderful buttery smell filling my kitchen. The buttercream aside (because personally, I don't fancy buttery frosting), the recipe tasted delicious. Excruciating.

But I'm almost ready to submit my beloved thesis, save for a few modifications. So I had time to bake this weekend! Yay me!

First of all, I'd like to reiterate that I really, really, really do prefer chocolate over vanilla. Ice cream, cakes, candy, you name it, I'll choose chocolate over vanilla anytime and everytime. But this cupcake...is heaven. And I don't even like the usual buttercream frosting you find on cakes. But this buttercream frosting is light and airy and moussey. Not too sweet and not too buttery (surprisingly considering the amount of butter that's in it). It's like whipped cream. Yes, just like that. But heavier. With more oomph.

And the cake itself? Exactly what I pictured it to be. The perfect vanilla cake. Complemented by the perfect buttercream. Sob sob. And I have no more =( because I gave them all to my sister and niece. So I recorded the whole eating process, spoonful by spoonful, to remind myself how lovely it was. So that I'll bake another batch. Soon.