Sunday, May 29, 2016

Back to Basic: Vanilla Cupcake with Buttercream Frosting


I love cupcakes, but if i had to pick one flavor that will never disappoint me is vanilla cupcakes. I don't know what it is about this flavor, but I love a good vanilla cupcake! To me, I always think that anything "basic" will always be timeless. 

For those of you that did not know, this is actually my second time making cupcakes from scratch! Yes, I know... I'm still a baby at this baking thing but I love it and the whole process of it. I was amazed how moist and delicious these cupcakes turned out. Just to point out the obvious, yes my buttercream frosting is a little bit airy... but hey it was my first time making it and i couldn't be any more happier on how it turned out and flavor wise. (practice makes perfect right?)

Of course knowing me, I couldn't just make a plain vanilla cupcake with buttercream frosting, I had to add a little shimmy to my frosting and make them more "me", so i added pink icing gel. I love pink! its my favorite color... can you blame me?
 Okay, now lets get started!  

Vanilla cupcake with Buttercream Frosting
INGREDIENTS:

VANILLA CUPCAKES:
  • 2 1/2 cups flour
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 8 Tbsp butter, at room temperature
  • 1 3/4 cups sugar
  • 2 large eggs, at room temperature
  • 2 1/4 tsp. vanilla
  • 1 1/4 cups milk, at room temperature
FOR FROSTING:
  • 16 tbsp. (2 sticks) unsalted butter, room temperature
  • 4 cups confectioner’s sugar, sifted
  • 1 tsp. milk
  • 1 tsp. vanilla
  • 1/8 tsp. salt
  • Pink Icing Gel
INSTRUCTIONS:
FOR CUPCAKES
  1. Preheat oven to 350 degrees. Line two muffin tins with cupcake wrappers.
  2. In a small bowl, sift flour, baking powder and salt together.
  3. In the bowl of a stand mixer, cream butter and sugar together for 3-5 minutes or until light and fluffy. Slowly add eggs one at a time until combined.
  4. Add vanilla and vanilla bean seeds to milk then put aside.
  5. Add 1/3 of the dry ingredients to the egg mixture and beat with stand mixer until well combined. Add 1/3 of the milk and mix thoroughly. Repeat with remaining ingredients, scraping bowl as needed.
  6. Pour batter into prepared pans and bake for 16 to 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool pans completely on a wire rack.
FOR FROSTING:
In the bowl of a stand mixer, add the butter and confectioner’s sugar.  Beat for several minutes until creamy.  Add in milk, vanilla & salt and continue to beat until frosting is light and fluffy and spreadable consistency. Add a little drop of icing gel and fold your frosting till you are pleased with the color. Put icing in a piping bag and pipe away!




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