Hello my beautiful people! Welcome back to my blog. Today’s post is talking about these yummy treats! Delicious and fluffy vanilla cupcakes! I made these for my lovely friend Patricia for her 25th birthday! Woohoo (Happy Birthday Patricia 🙂 ).
When I was a little girl, my first encounter with baking was with Betty Crocker’s cake mix. I thought I was the best little baker out there. You put some food colouring in the Betty Crocker icing and ta-da you created a work of art! Little did I know, I was truly underestimating the work and complexity of what “real” baking actually entails. As I got older I started to experiment a lot more with cooking and baking from scratch. Firstly, it makes you see what actually goes into the foods we eat, secondly you feel a lot more pride for your work because it took a lot more than a box to do the trick. (Don’t get me wrong, Betty Crocker is amazing, delicious and perfect for a quick fix 🙂 )
My favourite part about baking is the decorating. I love decorating cakes and cupcakes and making them look pretty! I always love experimenting with different designs especially if I am making a dessert for a certain holiday, theme, or party. These birthday cupcakes ended up being a hit! Everyone loved them. I find cupcakes tend to be my go-to recently when I bake for larger groups. They are the perfect serving size and people tend to eat more of them.
Check out the recipe below 🙂 Whats your favourite thing to bake? Let me know 🙂
- 1.5 Cups All Purpose-Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 Stick Unsalted Butter
- 1 Cup Sugar
- 3 Large Eggs
- 1.5 tsp Vanilla Extract
- 3/4 Cup Milk
- 2 Sticks Unsalted Butter
- 7 Cups Confection Sugar
- 1/2 Cup Milk
- 1 tsp Vanilla Extract
- Sprinkles of your choice
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Heat oven to 350 degrees. Line cupcake pan with liners; set aside.
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In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, scrape down bowl, and beat in vanilla.
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Add flour mixture and milk alternatively, beginning and ending with flour.
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Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes for regular cupcakes, and 8 to 10 minutes for miniature cupcakes, rotating pan once if needed. Transfer to wire rack; cool completely.
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In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
