Vanilla Cupcake

I haven’t been baking much this year aside from the ones already posted here, the banana bread and the pistachio cookies, all the same tried recipes. I did get the idea once to bake a batch of different cookies and give them as homemade gifts this year, to add that personal touch. But like everything else, the time got away from me and I resorted to gift cards, once again, the tried and true method:) I know, sounds a little boring, but aside from looking up some delectable recipes on the web, I couldn’t get myself to actually shake things up a little this season. Until I went grocery shopping with my nephew and he told me he was craving cupcakes and wanted to buy some, from Walmart! Of all the places, I thought. I mean, Walmart is fine for basic groceries, but I don’t consider it to be a place to buy gourmet food.

Is vanilla cupcake considered “gourmet food”, probably not, but I had my biases with Walmart anyway. Of course, my actual response was, “I’ll make a better cupcake for you!!” There, I had said it. Now I had opened myself up to a challenge that I make better cupcakes than Walmart. Should have said “better than “Sprinkles” – the best cupcake-ry in town, but I had to start small:)

So we got home and I started on the challenge of making the cupcakes from scratch, the cake, frosting and all….I was not going to use a mix or frosting out of a box or can. That’s probably not a big deal for most, but it felt good, saying that at least;)

In case you’re curious, I got the recipe from here.

Vanilla Cupcakes

1/2 cup unsalted butter, room temperature

2/3 cup granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon (optional)

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup milk

Buttercream Frosting:

2 cups confectioners sugar (icing or powdered sugar), sifted

1/2 cup unsalted butter, room temperature

1 teaspoon pure vanilla extract

2tablespoons milk or light cream

Method:

Vanilla Cupcakes:

1. Preheat oven to 350F and line 12 muffin cups with paper liners.

2. In a food processor or a stand mixer with the whisk attachment, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. The mixture will look a little curdled. Beat in the vanilla extract and lemon zest.

3. In a separate bowl whisk together the flour, baking powder, and salt.

4. If using the stand mixer, chage the whisk attachment to the paddle attachment. If using a food processor, continue as is. With the mixer on low speed, alternately add the flour mixture and milk. Scrape down the sides of the bowl.

5. Fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You may scrape the top off a little to flatten the top of the muffin so the frosting goes on smoothly.

For the Frosting:

In an electric mixer, or standmixer, cream the butter until smooth and fluffy. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed.

Verdict: According to my nephew, he may not buy a Walmart cupcake again:) It turned out moist and just right, like the recipe said it would.

Happy Holidays everyone!!