Classic Vanilla Cupcakes

Vanilla is another one on the list for comforting smells. Vanilla cupcakes are the perfect basic, classic and delicious recipe which is so decadent.

Cupcakes are the cute miniature version of cakes and as I’ve mentioned in other posts, everything is elevated when its tiny or bitesize. Cupcakes are a great party treat and kids love them! Not only kids but adults too! I wanted to give my cupcakes a little touch of color so I added a drop of dark red food coloring, giving the buttercream a pretty pink tint. Naturally I piped a rose on top of my freshly baked vanilla cakes. Thus I’ve come to my conclusion that you should bake these cupcakes for your loved one on Valentine’s day! (Or be like me and bake batch to eat yourself… oh um… I mean, share with friends.)
Here’s a nice little tip: the swirl of the rose looks amazing already but making it two toned would be the next level wow factor for your guests. Instead of dying the whole batch of buttercream, paint a streak of food coloring in your piping bag. You’ll end up with a beautiful pink rim on your roses. Or even blend colors together, creating an ombre effect.
Now’s time for another random baking story. As we all know – well, all the people who have seen me bake – I’m a messy baker. And I may or may not have accidentally turned on the electric mixer out of the bowl… So yes, buttercream went flying everywhere. And I mean everywhere. All over the table, floor, laptop and my phone… I think I got in a food fight with myself…
Anyways, back to the star of the show! Don’t underestimate cupcakes! They may be small but they can pack a whole lot of flavor. No one can miss out on a light cake batter matched with a fluffy buttercream. No one will be able to deny the goodness you’ve delivered in this beautiful creation!
 

Ingredients 
Cupcake:

  • 148 g flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 89 g sugar
  • 45 g butter
  • 1 egg and 1/2 an egg white
  • 1 tsp vanilla extract
  • 1/4 cup milk
Buttercream Frosting:
  • 113 g butter
  • 3 cups powdered sugar
  • 1 1/2 teaspoon vanilla
  • 2 tablespoon milk
Directions 
Cupcake:
  1. Preheat the oven to 176 degrees Celsius and line a muffin pan with cupcake liners or grease it.
  2. Whisk together the flour, baking power and salt. In a separate bowl, using an electric mixer, beat the sugar and butter on a medium-high speed until light and fluffy; this should take 2-3 minutes.
  3. Beat in the egg and egg white one at a time, lowering the speed. Then beat in the vanilla.
  4. Add the flour mixture in 3 parts and the milk in 2 parts, alternating between the two. Start and end with the flour mixture. Scrape down the sides of the bowl to ensure all the ingredients are well combined between mixing.
  5. Increase the speed for a couple of seconds to ensure no flour mixture remains. Do not over beat the batter.
  6. Evenly divide the batter in the muffin pan, filling it about 3/4 of the way full. Bake for about 18-20 minutes of until golden and a toothpick comes out clean. Allow the cupcakes to cool for 5 minutes in the pan then completely cook on a wired rack.
Buttercream Frosting:
  1. Beat the butter and the sugar until light and fluffy.
  2. Add the vanilla and slowly incorporate the milk. Add more if needed until it has reached a spreadable consistency.
Notes:
  • serves 6
  • To achieve the richest and more fragrant flavor use pure vanilla extract or even add vanilla bean seeds into the batter along with the extract.
  • If the buttercream becomes too runny, simply add more icing sugar.

Author: Nicole

Hello! My name is Nicole and I’m a home baker and the occasional chef for the family. Starting with pre-mix cake boxes and now baking everything from scratch, I spend most of my time day dreaming about the numerous things I could be baking. I’m definitely the one who has the biggest sweet tooth! Along with my passion in the culinary world, I love sharing all the delicious creations I’ve made! I hope you enjoy my recipes and give it a try yourself!

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