February 09, 2012

Va-vanilla cupcakes!


Vanilla cupcakes. Simple, sweet and just plain good! I adapted this recipe from allrecipes tweeking it a bit as suggested by the reviewers and to my liking. Can you believe that I actually ran out of butter?! Horrifying. I used the next best thing that I had in the house; I can't believe it's not butter. Ha! The result was a cake that had a medium density, tender crumb, good flavour and that wasn't coyingly sweet. It tasted like a really yummy sugar cookie, which defiantly satisfied my craving for something sweet!


Butter I can't believe it's not butter and sugar about to be creamed together


A single egg


2 teaspoons of vanilla extract


Yummy vanilla beans that make yummy extract


Flour, milk, flour, milk, flour


The batter should look something like this


There's just something about hand mixing that I find really therapeutic!


Get out some super cute cupcake liners - I was feeling circus-y...


...as well as some seasonal sprinkles and the cutest animal you have.


Share some sprinkle-y goodness with them!


After the bake at 350F for about 20 minutes, cool, frost and decorate them.


I'm practicing my frosting swirls :)


Texture pic


Gobbled up in 10 seconds, not even gunna lie.


I love the design. I wish bought more of them!


Clean up.

Va-vanilla cupcakes
Makes 6

Ingredients

  • 1/2 cup white sugar
  • 1/4 cup butter I can't believe it's not butter
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup + 2 tablespoons milk

Directions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line a muffin pan with (cute) paper liners.
  2. In a bowl, cream together the sugar and butter I can't believe it's not butter. Beat in the egg, then stir in the vanilla. Combine flour, baking powder and salt in a separate bowl.
  3. Add a third of the flour to the creamed mixture and stir until combined. Pour in half the milk, mix. Repeat this ending with the flour, ensuring that the batter is smooth.
  4. Divide into 6 cupcake liners, filling about 3/4 of the way up.
  5. Bake 20 to 25 minutes or until a toothpick comes out clean when inserted.
  6. Cool on a rack then frost and decorate!

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About

Hi, I'm Janetta from Toronto. I cook, bake and make big messes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's super cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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