vanilla cupcakes

vanilla cupcakes

I also made some vanilla cupcakes for the princess' birthday. These were a big hit with the crowd, both young and old. They were fluffy cupcakes and the pretty icing colors made them really a bit hit.

Personally, they were a bit "eggy" tasting. I'm kinda sensitive to that egg taste in cakes and should have noticed that this recipe contains 3 eggs for the batch thus would probably set off my egg flavanoids on my tongue.

But, that's just me. Everyone else loved them.


vanilla cupcakes
makes 12 cupcakes

1/2 cup unsalted butter, room temperature
2/3 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk

Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.

Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl whisk together the flour, baking powder, and salt. Add to the butter and egg mixture, along with the milk, and beat until combined.

Evenly fill the muffin cups with the batter and bake at 350 F for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.

Once the cupcakes have completely cooled, frost with icing.

buttercream icing:
yields 1.5 cups

1/2 cup margarine or butter
2 cups confectioners sugar
1 tbsp milk

Cream margarine. Add sugar gradually beating on medium speed. Icing should appear dry. Add milk and beat until fluffy. Color your icing by mixing in food coloring of your choice.

Vanilla Cupcakes from Joy of Baking website
Buttercream adapted from Wilton's Decorating Guide Yearbook