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The last couple of weeks I have really been into making some good cupcakes. I happened upon this fantastic blog called, “Brown Eyed Baker”. Her moto…sweet, savory, simple…I just had to try some of her delectable looking cupcakes. I first made some melt in your mouth mocha cupcakes with espresso icing and snickerdoodle cupcakes with seven minute frosting for my friend’s birthday. They were delicious!

Snickerdoodle & Mocha Cupcakes

But today, I tried her vanilla cupcake with vanilla buttercream frosting. They were easy and quick to whip up and so moist and delicious! Here is the recipe…

red, white, and blue sprinkles make them perfect for that 4th of July picnic!

Vanilla Cupcakes

Yield: 12 cupcakes

Prep Time: 15 minutes | Bake Time: 20 to 24 minutes

1½ cups all-purpose flour 1 cup granulated sugar 1½ teaspoons baking powder ½ teaspoon table salt 8 tablespoons unsalted butter (1 stick), room temperature ½ cup sour cream 1 large egg , room temperature 2 large egg yolks , room temperature 1½ teaspoons vanilla extract

1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.

2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

Vanilla Buttercream Frosting

Yield: Enough to frost 12 cupcakes

Prep Time: 10 minutes

1 cup (8 ounces) unsalted butter, at room temperature 2½ cups powdered sugar 1 tablespoon vanilla extract

1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.

(Cupcake recipe adapted from Cook’s Illustrated; Frosting recipe is a Brown Eyed Baker original)

Happy graceful living!

 

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