If you didn't already know, today November 10th is National Vanilla Cupcake Day !!!So celebrate!!! Thank you to all that brought in their coupons for a FREE vanilla cupcake, and to those of you who couldn't make it in, I have included a recipe so that you can make them at home!Enjoy your day.
Vanilla Cupcake Recipe
1 3/4 cups cake flour
1 1/4 cups unbleached all purpose flour
2 cups sugar
1 tbl baking powder
3/4 tsp salt
1 cup unsalted butter ( room temperature)
4 large eggs
1 cup whole milk
2 tsp vanilla extract
Preheat oven to 325 degrees. Line cupcake pans with paper liners.
In a bowl combine flours, sugar, baking powder and salt. Mix with an electric mixer until well combined. Add butter, and mix until coated with flour.
In a large bowl whisk together eggs, milk, and vanilla. With mixer on med. speed add wet ingredients to the dry slowly. Scrape sown sides and mix until well incorporated.
Divide batter evenly among liners, may use an ice cream scoop for portions, and bake for 15-20 min. Cupcakes are done when a tooth pick inserted in the middle comes out clean. Don forget to turn pan halfway through baking.
Transfer to a wire rack and cool completely. Decorate with vanilla buttercream frosting.
Vanilla Buttercream
1 cup butter (room temperature)
6-8 cups powdered sugar
1/2 cup milk
1 tsp vanilla
In bowl cream butter with electric mixer until smooth. Gradually add 6 cups of powdered sugar, along with milk and vanilla. Gradually add remaining sugar until desired consistency is acheived.
Vanilla Cupcake Recipe
1 3/4 cups cake flour
1 1/4 cups unbleached all purpose flour
2 cups sugar
1 tbl baking powder
3/4 tsp salt
1 cup unsalted butter ( room temperature)
4 large eggs
1 cup whole milk
2 tsp vanilla extract
Preheat oven to 325 degrees. Line cupcake pans with paper liners.
In a bowl combine flours, sugar, baking powder and salt. Mix with an electric mixer until well combined. Add butter, and mix until coated with flour.
In a large bowl whisk together eggs, milk, and vanilla. With mixer on med. speed add wet ingredients to the dry slowly. Scrape sown sides and mix until well incorporated.
Divide batter evenly among liners, may use an ice cream scoop for portions, and bake for 15-20 min. Cupcakes are done when a tooth pick inserted in the middle comes out clean. Don forget to turn pan halfway through baking.
Transfer to a wire rack and cool completely. Decorate with vanilla buttercream frosting.
Vanilla Buttercream
1 cup butter (room temperature)
6-8 cups powdered sugar
1/2 cup milk
1 tsp vanilla
In bowl cream butter with electric mixer until smooth. Gradually add 6 cups of powdered sugar, along with milk and vanilla. Gradually add remaining sugar until desired consistency is acheived.
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