Thursday, April 29, 2010

Vanilla Cupcakes with Vanilla Buttercream

Russell came home the other day and said everyone at work was going out to lunch for one of his coworker’s last day. His coworker that is leaving is a very sweet girl, so I decided to do something special and make homemade cupcakes and icing. They turned out wonderful! After reading all of the horror stories about what could go wrong making buttercream I admit I was a little nervous but it turned out amazing! I am so glad these cupcakes had a place to go other than our kitchen counter, let’s just say they wouldn’t have lasted long in the house with me!

Vanilla Cupcakes

  • 1/2 cup unsalted butter, at room temperature
  • 2/3 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk

Preheat oven to 350 degrees F. Line muffin tin with 12 muffin liners, set aside.

In a bowl cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the sides and beating well after each addition. Once all the eggs have been added, beat in the vanilla extract.

In a separate bowl, whisk together flour, baking powder and salt. With the mixer on low speed, alternately add the flour mixture and milk, in three additions. Begin and end with the flour mixture. Scrape down the sides of the bowl.

Evenly fill the muffin cups with the batter and bake approximately 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Remove from the oven and allow to cool in pan 3-5 minutes.

Transfer cupcakes to a wire rack and allow to cool completely. Prepare frosting (recipe for vanilla buttercream below) and decorate cooled cupcakes as you wish!

Vanilla Buttercream

  • 20 tablespoons (2 1/2 sticks) unsalted butter, softened
  • 2 1/2 cups confectioners’ sugar, sifted
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons heavy cream

Using a hand mixer (or stand mixer fitted with the whisk attachment), beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.

Scrape down the bowl and beat about 15 seconds at medium speed until the mixture is fully combined.

Scrape bowl and add vanilla and heavy cream. Beat for about 10 seconds until incorporated.

Then increase the speed to medium-high and beat until light and fluffy. This will take about 4 minutes. Scrape down the bowl once or twice during this time.

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