Sometimes, in our rush to update everything and experiment with textures and flavours and add extravagant decorations, we forget about the tried and true. As they say in literature, the classics are classic for a reason
Case in point is these vanilla cupcakes.
Simple. Plain, Easy. And absolutely delicious. I made these because my daughter
specifically asked for vanilla cupcakes for her birthday so I dug around for a
recipe.
Obviously you can use any sort of icing you
like – a soft lemon flavour might be nice with these – but we enjoyed the
standard vanilla buttercream. A touch of sprinkles on the top gave them a nice birthday
feeling.
I used silicone muffin tins for this, which
required no preparation, nor did I use cupcake papers. If you don’t have
silicone, pour the batter into cupcake papers or greased and floured muffin
tins.
I made the cupcakes in advance of the event
and froze them for about a week, then defrosted them prior to icing them.
Vanilla Cupcakes
Ingredients
Vanilla Cupcakes:
- 2
cups sifted cake and pastry flour
- 1
cup granulated sugar
- 2
teaspoons baking powder
- 1/2
teaspoon salt
- 1/2
cup butter softened
- 1/2
cup milk
- 2 eggs
- 1
teaspoon vanilla
Vanilla Buttercream Icing:
- 1
cup butter softened
- 5
cups sifted icing sugar
- 1/2
cup whipping cream
- 1/2
teaspoon vanilla
Method:
Vanilla Cupcakes: In large bowl, whisk
together flour, sugar, baking powder and salt. Using electric mixer on low
speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth,
about 2 minutes.
Spoon into 12 cupcake or muffin cups or papers, filling about three-quarters full. Bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Transfer to rack; let cool completely.
Vanilla Buttercream Icing: In
large bowl, beat butter until light and fluffy. Alternately beat in sugar and
cream, making 2 additions of sugar. Beat in vanilla.
Make the Cupcakes:
Make the Icing:
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Thank you so much for the Vanilla Cupcakes recipe. Yes, sometimes the tried and true classics are the best.
ReplyDelete2clowns at arkansas dot net
Vicki! I will definitely be making these, they are right up my cupcake alley!
ReplyDeleteHappy birthday to your daughter! These sound delicious and I love your use of whipping cream in the buttercream frosting... I'm sure it made the cupcakes even more decadent!
ReplyDeleteThank you for the recipe Deborah
ReplyDeleteI think I like your recipe better than mine! (two eggs instead of one) Will try this week - Mel
ReplyDeleteVanilla ice cream and vanilla cupcakes- good combination! Wish I could print out the recipe. Have you ever made anything with popcorn? Happy birthday to you daughter.
ReplyDeletePopcorn? What would you make with popcorn?
DeleteCongrats on the new releases! Sometimes simple is superlative. A very happy birthday to your daughter! I can just imagine one of your baking characters pulling out the same recipe. Thank you for sharing and I look forward to making the buttercream with shipping cream, that will be a new one for me.
ReplyDeleteI'm sure this recipe will find it's way to Tea by the Sea.
DeleteHappy birthday to your daughter. I liked the reminder that these can be made in advance. Love vanilla, but once you mention lemon, I'm all in. For my mom, she'd prefer I just put the cupcakes in the fridge for the week, then frost. She loves stale cake. I'll have to remember to leave a few out of the freezer, just for her.
ReplyDeleteStale cake? Oh well, each to their own.
Deletelol, yes. I think that every time she tells me about it.
DeleteButtercream frosting is the best! I love cupcakes, and your daughter picked a great flavor! Happy Birthday to your daughter!
ReplyDeleteVicki, those look so delicious! I could go for one right now.
ReplyDeleteSometimes embelishment ruins what was a nice, simple dish.
ReplyDeleteThis looks lovely and the sprinkles are a great color choice.