Cupcakes are happy. It's really as simple as that. They are adorable treats that signify a celebration; sweet and perfect and always welcome. We could all use a little happy right now, and baking (and eating!) cupcakes together will surely brighten your day. Many people have baked a batch or two of cupcakes in their lives, and most have relied on the handy dandy folks at Duncan Hines or Betty Crocker to bring about reliable results. But what to do if you want cupcakes, but you don't have a box of "French Vanilla", "Classic White" or "Butter Recipe Yellow"? What if you DON'T EVEN HAVE A CAN OF FROSTING?!?!?" Fear not! This recipe for Simple Vanilla Cupcakes with American Buttercream Frosting will see you through. Made with pantry staples, I'm sure you can find the ingredients you need in your own kitchen. You don't even need the pretty liner papers - a little cooking spray can ensure your cupcakes pop right out of the pan. But they are cute, and I love cute.
Birthday cupcakes for Charlie & Elizabeth circa 2018
Simple Vanilla Cupcakes with American Buttercream Frosting
Ingredients
1 1/2 sticks unsalted butter, softened to room temperature
1 1/2 cups sugar
2 eggs, room temperature
2 tsp pure vanilla extract
2 1/2 tsps baking powder
1/4 tsp salt
2 1/2 cups cake flour (don't have it - make your own! recipe* below)
1 1/4 cups milk
1 batch American Buttercream Frosting (recipe below)
Method
Heat oven to 375 degrees. Cream butter and sugar in a mixer at medium speed until smooth. Add eggs, one at a time, and mix well. Add vanilla, baking powder, salt flour and milk and beat until everything is incorporated.
With an ice cream scoop, scoop into muffin plan lined with paper baking cups (or sprayed with non-stick spray if you don't have the baking cups), and fill about 2/3 full. Bake for 20 minutes or until golden brown and a toothpick inserted into the center of a cupcakes comes out clean. Let cool completely before frosting. Keeps for a couple days on the counter. If you want to refrigerate, bring to room temperature before enjoying.
* Cake flour can be made easily - Per cup of cake flour - measure 1 cup of flour, remove 2 tbsp then place into a bowl. Add 2 tbsp of cornstarch. Whisk together then sift. Voila - cake flour! For this recipe, that would mean measuring out 2 1/4 cups flour, removing 1 tbsp flour, and adding in 1/4 c plus 1 tbsp corn starch.
What the world needs now, is love sweet love, (AKA, cupcakes)
American Buttercream Frosting
There are so many types for buttercream frosting that rely on egg whites or sugar syrup heated to exactly the right temperature. This buttercream, is easy and foolproof. The only hard part is adding the powdered sugar without getting it all over yourself and your kitchen. If you are careful and only add in a little sugar at a time and keep the speed low until all the sugar in incorporated, you'll be fine.
Ingredients
2 sticks butter, 1 salted and 1 unsalted softened to room temperature
1 lb powdered sugar, sifted
2 tsps pure vanilla extract
1-2 tbsp heavy cream (or half and half, or milk, I've even used vanilla coffee creamer in a pinch)
Method
Beat butter on high speed for 1 minute until smooth. Add powdered sugar, carefully and in 1 cup scoops, and heavy cream (start with 1 tbsp, add more if too thick) and beat for five minutes. Add vanilla and mix to combine. Use immediately or refrigerate for up to three days. Bring to room temperature from refrigerator before frosting.
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