Vanilla Cupcakes
I know, I know, I’ve been gone for a really long time! Sorry! Things have been pretty crazy lately but the good news is that I have a ton of new recipes to share (I’ve been stockpiling). This vanilla cake/icing recipe is my new go to. It is delicious and makes the perfect birthday cake and of course great cupcakes. The pictures below are from Halloween (obviously) but you can be sure I am going to readapt them for the holidays (coming soon I PROMISE). The recipe is super easy but it is a little different that what you may be used to when it comes to mixing cakes.
The first step is to get all of your ingredients together in the bowl of your mixer. Turn your mixer on low and let it combine the ingredients for you. After you give them a good mix you want to add your COLD butter (cut into ½ inch pieces) kind of like what you would do for a pie crust or a biscuit. Just allow the mixer to run long enough for coat the butter chunks with the dry ingredients.
The first step is to get all of your ingredients together in the bowl of your mixer. Turn your mixer on low and let it combine the ingredients for you. After you give them a good mix you want to add your COLD butter (cut into ½ inch pieces) kind of like what you would do for a pie crust or a biscuit. Just allow the mixer to run long enough for coat the butter chunks with the dry ingredients.
After you get your butter coated, whisk together your eggs, milk and vanilla in a separate bowl until combined and add to butter/dry ingredient mixture in three stages, scraping the sides of the bowl in between additions. The batter you end you end up with WILL BE LUMPY and that’s OK!
The next step is to divide the batter into prepared pans (be it either cupcake or other) and bake. The cake comes out moist and buttery....its just so good. The icing is also really simple to make its just butter, powdered sugar, vanilla and a little milk. It comes together fast and is also easy to
Here are some pictures of my finished product dressed up for Halloween
Just in case you're wondering...The graves themselves are sugar cookies that I wrote RIP on in black icing, the little ghosts are just marshmallow that I stuck together and the "dirt" is ground oreos.
Billy's Vanilla Cupcakes
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
Frosting
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
Frosting
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract
1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract
1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
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