Vanilla Cupcakes
I think everyone tried these cupcakes at Valentine's Day, and I made them for the Oscar party as well. Best. Cupcakes. Ever!
Ingredients
3 cups flour
1 tbsp. baking powder
1 3/4 tsp. salt (I was using salted butter, so I reduced this to 1 1/2)
3 sticks unsalted butter, softened
1 3/4 cups sugar
4 eggs, room temperature
1 1/2 tsp. vanilla
1 1/2 cups whole milk
Preheat oven to 350. Line muffin cups with liners.
Sift together flour, baking powder and salt in a medium-sized bowl.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy (3-5 minutes). Add eggs one at a time, beating well after each addition, then add vanilla and beat until thoroughly incorporated. Reduce speed to low and add flour and milk mixture alternately in 3 batches, beginning and ending with flour mixture and mixing just until batter is smooth.
At this point the batter will look like smooth icing and you will wonder if you accidentally made the icing recipe and are about to bake it.
Divide batter among muffin cups. It usually makes around 24. It says to fill them 2/3 full.
Bake for 18 - 22 minutes, or until a toothpick comes out clean. Cool cupcakes in pan for 5 minutes, then take out and put on a rack to cool. Cool before frosting.
.
Vanilla Icing
Warning: only make half of this - there will still be a little icing left over even if you make half of this recipe!
1 cup butter, at room temp.
6 cups icing sugar
1/3 cup milk
2 tsp. vanilla
In a large bowl, beat butter until light. Gradually beat in 4 cups sugar. Beat in milk and vanilla. Gradually beat in remaining icing sugar.
To be honest I just took half of all those ingredients and beat them all together at the same time and no harm done.
After frosting, eat 7 cupcakes yourself and give the rest away.
Ingredients
3 cups flour
1 tbsp. baking powder
1 3/4 tsp. salt (I was using salted butter, so I reduced this to 1 1/2)
3 sticks unsalted butter, softened
1 3/4 cups sugar
4 eggs, room temperature
1 1/2 tsp. vanilla
1 1/2 cups whole milk
Preheat oven to 350. Line muffin cups with liners.
Sift together flour, baking powder and salt in a medium-sized bowl.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy (3-5 minutes). Add eggs one at a time, beating well after each addition, then add vanilla and beat until thoroughly incorporated. Reduce speed to low and add flour and milk mixture alternately in 3 batches, beginning and ending with flour mixture and mixing just until batter is smooth.
At this point the batter will look like smooth icing and you will wonder if you accidentally made the icing recipe and are about to bake it.
Divide batter among muffin cups. It usually makes around 24. It says to fill them 2/3 full.
Bake for 18 - 22 minutes, or until a toothpick comes out clean. Cool cupcakes in pan for 5 minutes, then take out and put on a rack to cool. Cool before frosting.
Vanilla Icing
Warning: only make half of this - there will still be a little icing left over even if you make half of this recipe!
1 cup butter, at room temp.
6 cups icing sugar
1/3 cup milk
2 tsp. vanilla
In a large bowl, beat butter until light. Gradually beat in 4 cups sugar. Beat in milk and vanilla. Gradually beat in remaining icing sugar.
To be honest I just took half of all those ingredients and beat them all together at the same time and no harm done.
After frosting, eat 7 cupcakes yourself and give the rest away.
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