Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓
Cup Cake
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare the batter
Preheat the oven to 350°F (175°C).
Cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the milk and vanilla.
In a separate bowl, combine the flour and baking powder.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Bake
Pour the batter into a greased cake pan.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Milk + vanillatop 5% of all pairsSmell alikemoderateCooked together19,187 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Sugar + vanillatop 8% of all pairsSmell alikelowCooked together35,032 recipes
Shared aroma: beta-damascenone (apple, rose).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + vanillatop 12% of all pairsSmell alikemoderateCooked together19,241 recipes
Shared aroma: isobutyraldehyde (malty, green).
Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Add structure and richness, binding the batter and helping it set as it bakes.
- Flour
- Forms the structure of the crumb as its proteins set during baking.
- Baking powder
- Releases gas during baking, helping the cake rise and become light.
- Butter
- Adds fat for tenderness and flavor, and creaming it with sugar traps air in the batter.
- Sugar
- Sweetens the cake, and creaming with butter helps create a light, fluffy texture.
- Milk
- Adds moisture to the batter and helps dissolve the sugar and hydrate the flour.
The step that matters
Mixing the dry ingredients into the wet mixture. Mix only until just combined. Overmixing once flour is added develops gluten, which can make the cupcake tough and dense rather than tender.
Swap the vanilla
How well each one fits the dish's main ingredients (egg, flour, sugar, butter, milk):
- Vanillathe original
- Raisinfits about as well
- Figfits less well
- Coconutfits less well
Fit is the average pairing score against egg, flour, sugar, butter, milk. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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