Vanilla Vanilla Cupcakes
I've always wanted to be able to make really yummy cupcakes from scratch. I found this recipe the other day and thought I would try it out. They came out okay. Before you go and make these, please........... please............. please learn what "fill cupcake tin 2/3 full" means. You need to know what 2/3 is!! Apparently I don't so my cupcakes overflowed a little too much and it was almost disastrous. Not a pretty sight............JPG)
This is what happened to the mini ones I made. Not pretty.......AT ALL! And not savable to give away!.JPG)
My regular size ones came out a little better but still not great. It was nothing a little frosting wouldn't fix though.
Ingredients
1 3/4 cups cake flour, not self-rising (didn't have so my substitute chart told me for one cup take out 2 tbsp)
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 (Madagascar Bourbon Vanilla) (yeah, like I have that!)
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.
Vanilla Buttercream
Colored sprinkles, for decorating (optional)
Makes enough for 30 cupcakes
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..JPG)
See, they turned out pretty once they got some frosting and sprinkles. I just have to say that I am in love with white sprinkles. I love how they make things look so pretty, yet simple.
2 comments:
Those white sprinkles look awesome! They do look really pretty and good. :)
MMMMM--they were sooo good! And I totally thought it was funny when you pointed out that they weren't from a box. I was like, of course not! I would never have suspected them to be.
We ate a bunch that night, and then the missionaries came by, so I gave them one, and then I totally snitched the last one on Sunday morning. mmm-mmm. So thanks again!
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