Vanilla Cupcakes

One of the my goals that I've set for myself in the kitchen is to be a confident baker. I've only made from-scratch cupcakes two times total now and I've learned a TON from each little baking session. I've also learned that I am a long way off from accomplishing this goal haha! 

I own Martha Stewart's cupcake book but these were actually pulled off of her website. I wanted a basic vanilla cupcake recipe and these caught my eye. My frosting technique is terrible and I reverted back to spooning the frosting on -- thankfully the flavor was better than the appearance! 

As good as the flavors were, my cupcakes were a little dry for my taste. I'm sure this is due to my inexperience and I would love feedback from any bakers who stumble upon this blog. I highly recommend trying your hand at making these -- sometimes something simple just hits the spot.  :)

Billy's Vanilla-Vanilla Cupcakes

• 1 3/4 cups cake flour, not self-rising
• 1 1/4 cups unbleached all purpose flour
• 2 cups sugar
• 1 Tbs. baking powder
• 3/4 tsp. salt
• 1 cup (2 sticks) unsalted butter, cut into 1-in cubes
• 4 large eggs
• 1 cup whole milk
• 1 tsp. pure vanilla extract

Preheat oven to 325 degrees F.

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. 

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.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

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.

Basic Vanilla Buttercream

• 1 cup (2 sticks) unsalted butter, room temperature
• 6 cups confectioners' sugar
• 1/2 cup whole milk
• 1 tsp. pure vanilla extract

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.

Happy eating! :)




* Recipes found from going to Martha Stewart's website here.