Friday, September 25, 2009

Vanilla Cupcakes.....

These cupcakes are as yummy as any from a bakery! The icing has a nice satin shine to it and oh the yummy buttery flavor!
I found the recipe the other day at JoyofBaking, while looking for a small, quick batch of cupcakes. If you love frugal, home-baking there are gazillions of wonderful treats to bake on that site!

Vanilla Cupcakes:
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk

Buttercream Frosting:
2 cups (230 grams) confectioners sugar
(icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)


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

For the Cupcakes: 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
and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.

Evenly fill the muffin cups with the batter and bake 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. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M closed star decorating tip.

For the Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 12 cupcakes.
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8 comments:

Sandra said...

Those sound good. I bet that lemon zest would be great added to it!

honeysuckle said...

I do love the texture and taste of homemade cupcakes! There is nothing better. Thanks for this recipe.

Melissa, Multi-Tasking Mama said...

Looks yummy!

Martha said...

These look yummy -- nothing beats the taste of a vanilla cupcake!

SnoWhite said...

these sound awesome -- I love anything vanilla.

Joyce said...

The Joy Of Baking is a good collection of recipes. Now the lemon zest in the cupcakes gives it that extra little zing that my taste buds crave.
Joyce

Meal Planning with Connie said...

These look yummy and very pretty, too!

With a family of four, I also like a dessert recipe that is on the smaller size!

Thanks for sharing this!!

Many blessings!!

Amy @ Finer Things said...

What is it about cupcakes that is so stinkin' appealing?! Love them!