Vanilla Cup Cakes

I spent my Easter holiday in Kwara State, Le hubs state of origin and it was quite refreshing. His Second niece turned 10 and we had a small party for her. Her mum baked her 2 very beautiful huge cakes and had basically every aspect of the party covered. Wanting to add a little of my touch also to the party I made cupcakes for her. I used my trusted recipe and it turned out great. She picked the colours she wanted for the frosting and she liked what she got.
But i slept after frosting about 70 of the cupcakes, my back was sore, I woke up to the sound of music from the Dj’s  speakers, signalling the start of the party.

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Recipe adapted from  Joy of Baking  with very minimal alterations

Vanilla Cupcakes:

•  1/2 cup (113 grams) unsalted butter, room temperature.

•  2/3 cup (130 grams) granulated white sugar

•  3 large eggs

•  2  teaspoon  vanilla essence

•  Zest of 1 large lemon (outer yellow skin)

•  1 1/2 cups (195 grams) all purpose flour

•  1 1/2 teaspoons baking powder

•  1 teaspoon baking soda

•  1/4 teaspoon salt

•  1/4 cup (60 ml) milk

•   1/8 tsp Vinegar

Buttercream Frosting:

•  2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

•  1/2 cup (113 grams) unsalted butter, room temperature

•  3 teaspoon vanilla essence

•  2 tablespoons milk

•  Assorted food colors

Procedure

● Vanilla Cupcakes: 

– Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

–  In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

–  In a separate bowl whisk together the lemon zest, flour, baking powder, baking soda and salt.

–  Mix milk with vinegar

–  With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

–  Evenly fill the muffin cups with the batter and bake for about 17 – 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting.

Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

Buttercream Frosting:

–   In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended.

–  Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. 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. Tint the frosting with desired food color (like joy of baking i used the paste food coloring that is available at cake decorating stores).

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This make about 12 cupcakes so you can use the as a guide for whatever quantity you want to make

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I used the same recipe last year August for my son's birthday

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