buttercream

Vanilla Cupcakes with Vanilla Buttercream Frosting

I have a confession to make. I know as a food blogger, story I’m supposed to be all sorts of snobby about the food I eat and make everything from scratch. Oh and I’m also supposed to love eating all this fancy food and talk about organic ingredients all the time. Well, about it if you hadn’t noticed, cialis I don’t do any of those things. I am a (somewhat) picky eater and I love boxed cake mixes and canned frosting. The other day when I made that…interesting cake for Einstein’s birthday, I used canned frosting and ended up dipping pretzels in it and munching on it all night (it was delicious!). Usually I make my cakes from scratch and I think that there is no cake mix (that I’ve tried) that can beat a homemade chocolate cake. However, I have never successfully made a yellow cake that I thought was better than the boxed mix. In fact, I think I’ve only ever made yellow cake from scratch once! I knew I wanted to attempt it again and make vanilla vanilla cupcakes. It was hard for me to resist adding chocolate to these cupcakes, but I resisted and they turned out great!

I made these on St. Patrick’s Day, hence the slightly green frosting. The store only had Easter pastel colors, so I couldn’t get a deep green. Oh well! I practiced piping on frosting and think I did ok-ish…I just need to make lots more cupcakes so I can become a good cake/cupcake decorator :)

I used Sweetapolita’s yellow cupcake recipe (I love her recipes and photos!). The cupcakes were easy to make and tasted delicious- the vanilla flavor really shone through. I made two different buttercream frostings to see which I liked better, but they tasted pretty much the same to me. I combined them both for the frosting recipe bellow. I’m not a huge fan of buttercream frosting because it’s so sweet, but the vanilla frosting I made wasn’t over-the-top sweet and the cupcake helped tone it down.

So…what’s the verdict? Have I turned from my evil box-mix-cake-using-ways? Hem…probably not. These yellow cake cupcakes tasted really good, but honestly I like ones you get from a yellow cake mix just as much (they taste really similar). But, if you want to make something from scratch or if you don’t like using cake mixes, these cupcakes are really good. I can definitely see myself making them again and maybe putting chocolate frosting on them :)

There’s a slight possibility that I took these photos in the morning and a tiny chance that in order to get this shot, I had to eat part of a cupcake at 7am. But that probably didn’t happen *cough cough.*

Oh and how do you like my new logo thingy? I had fun designing it this afternoon. The font for the “Amilia” is called soymilk! I think it’s super cute :)

Vanilla Cupcakes

Source: Sweetapolita

Yield: 24 standard cupcakes

Ingredients

1 1/2 cups (190 grams/6.5 ounces) self-rising flour

1 1/4 cups (160 grams/5.5 ounces) all-purpose flour

1 cup (2 sticks/227 grams/8 ounces) unsalted butter, softened

2 cups (400 grams/14 ounces) granulated white sugar

4 large eggs, at room temperature

1 cup (250 mL) milk

1 teaspoon (5 mL) pure vanilla extract

Directions:

  1. Preheat oven to 350 degrees F. Line 2 standard muffin tins with cupcake liners of your choice (24 total).
  2. In a small bowl, combine the flours and set aside.
  3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition.
  4. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
  5. Use a 3 Tablespoon cookie scoop to spoon the batter into the cupcake liners (you can use a spoon but the cookie/ice cream scoop makes them uniform in size). Bake in the middle of the oven for about 18 minutes, until the cupcakes are golden brown and a toothpick inserted into center comes out just clean (a few crumbs is okay).
  6. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream Frosting

Note: Makes enough to generously frost 12 cupcakes. Double this if you are making the vanilla cupcakes above.

Ingredients:

1 cup (2 sticks, 16 tablespoons) unsalted butter
2 1/2 cups powdered sugar
2 teaspoons vanilla extract
1/8 teaspoon salt

Directions:

  1. In a large mixing bowl, whip the butter (with a stand mixer or electric hand mixer) until fluffy, about 5 minutes.
  2. With the mixer on low speed, gradually add in the powdered sugar until completely incorporated.
  3. With the mixer on medium speed, add the vanilla and salt and beat for about 2 minutes, until fluffy.

Note: My frosting had an almost grainy texture for some reason. Once the frosting was on the cupcakes, though, you couldn’t tell.

Store cupcakes covered or in a plastic container in the refrigerator.

Enjoy!

Heath Bar Cupcakes

Remember how I was telling you that the Brownie Nutella Mousse Pie I made was not an award winning dessert (but should have been)?

Well these Heath Bar Cupacakes are award-winning!

These are the cupcakes my middle sister made for our church’s dessert competition. I was so proud of her because they looked awesome and tasted great. I was so impressed because this is my sister who can’t make boxed brownies (teehee). She did a great job and won first place!

I take most of my food pictures on the kitchen floor because we have a big sliding glass door that lets in a lot of light. Whenever I take photos, adiposity my puppy dog, unhealthy Fenway, always comes over and checks out the food.

Don’t let that cute innocent face fool you! Fenway has a history of getting into all sorts of desserts. He is a rather strange dog in that he is allergic to beef but can eat chocolate all day long. He has eaten candy, chocolate bars, cheesecake, cinnamon rolls, and the list goes on and on (he is such a trouble maker!) We got Fenway six years ago…so I suppose he’s not a puppy anymore :) He’s a cocker-spaniel poodle mix and is really the sweetest dog.

So anyway, just thought I’d share those adorable pictures :) Back to these cupcakes. The chocolate cake has pieces of heath bar mixed into it, and the frosting is a creamy buttercream. There is chocolate ganache poured over the frosting and pieces of heath bar on top. Every part of this cupcake was delicious! My family agreed that the frosting was a little on the overly-sweet side, but other than that they were really good.


Heath Bar Cupcakes

Ingredients:

For the Cupcakes:
1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water
1 cup Heath English Toffee Bits

For the Buttercream:
4 sticks unsalted butter, softened
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk

For the Ganache:
4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons vanilla

5 1.4-ounce Heath Bars, chopped into large pieces

Directions:

For the Cupcakes:

  1. Preheat oven to 350 degrees F. Line muffin tin with paper liners.
  2. In a medium mixing bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla, and espresso water mixture. Beat for about two minutes with an electric mixer on medium speed until well combined. Fold in Heath English Toffee Bits.
  3. Using a large cookie scoop, distribute the batter between 24 muffin wells (about 3 tablespoons per cupcake).
  4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
  5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
For the Buttercream:
     Note: We had so much buttercream left over…I think my sister used about half of what the recipe made because she put less frosting on each cupcake because we thought it was too sweet. You could either make a smaller amount or maybe use less sugar.
  1. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended.
  2.  Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until everything is incorporated. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

For the Ganache:

  1. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
  2. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.
  3. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.
-Top each cupcake with a piece of Heath Bar.
-Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.
.

Recipe from My Baking Addiction :)

Makes 24 cupcakes.

Related Posts Plugin for WordPress, Blogger...