Sometimes you just need a cupcake. For me, cupcakes evoke a childish happiness that few other desserts can match. There is something special about holding a petite concoction in your hands or placing it on a brightly colored plate (I've found some great pieces at Goodwill). I find myself wanting to savor each bite of delicate cake and creamy frosting, and as an adult, I take my time.
Unlike in art or literature, I'm rather simple when it comes to my taste in cupcakes. While certainly tempted by some of the more exotic flavors, I still find myself drawn to plain vanilla. And so, over the last few weeks, I've been searching for a dependable and delicious recipe for a vanilla cupcake.
Many vanilla cupcake recipes require a lot of eggs and butter, which while imparting moistness, also leaves my stomach feeling a bit too greasy. So I was happy to find a recipe that called for less than half the amount of butter found in most cookbooks, and after making my first batch last week, I was pleasantly surprised with the result. The inclusion of buttermilk in the batter helps add richness to the cake without the extra fat, which make me want to say with a happy and healthy heart, "AMEN!"
These cupcakes have a delicate and light crumb. But don't fear...they won't fall apart on your first bite. They are sweet and simple, and provide you, the baker, with a wonderful canvas. These cakes could easily be topped with either a buttercream or cream cheese frosting. Due to a fabulous sale on blackberries, I finished my petite cakes with a slice of fruit, which looked fresh and spring-like and tasted even better.
I chose to use the the same cream cheese frosting I used with my carrot cake and it was a wonderful complement to the blackberries.
Unlike in art or literature, I'm rather simple when it comes to my taste in cupcakes. While certainly tempted by some of the more exotic flavors, I still find myself drawn to plain vanilla. And so, over the last few weeks, I've been searching for a dependable and delicious recipe for a vanilla cupcake.
Many vanilla cupcake recipes require a lot of eggs and butter, which while imparting moistness, also leaves my stomach feeling a bit too greasy. So I was happy to find a recipe that called for less than half the amount of butter found in most cookbooks, and after making my first batch last week, I was pleasantly surprised with the result. The inclusion of buttermilk in the batter helps add richness to the cake without the extra fat, which make me want to say with a happy and healthy heart, "AMEN!"
These cupcakes have a delicate and light crumb. But don't fear...they won't fall apart on your first bite. They are sweet and simple, and provide you, the baker, with a wonderful canvas. These cakes could easily be topped with either a buttercream or cream cheese frosting. Due to a fabulous sale on blackberries, I finished my petite cakes with a slice of fruit, which looked fresh and spring-like and tasted even better.
I chose to use the the same cream cheese frosting I used with my carrot cake and it was a wonderful complement to the blackberries.
Vanilla Cupcakes
1 1/3 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
1/4 cup butter (room temperature)
1 large egg
1 tsp vanilla extract
1 cup buttermilk
1. Preheat your oven to 400 degrees and line a 12 tin muffin tin.
2. In a small bowl, whisk together your dry ingredients until well combined.
3. In a large bowl, using a mixer, cream together butter and sugar. Add in the egg and vanilla and beat until smooth. Add half of the flour mixture, stir, pour in buttermilk, stir, and then add the remaining flour. Stir until well combined.
4. Distribute evenly in muffin tins, filling about 2/3 full. Bake for about 18-20 minutes. Allow to cool completely before frosting.
1 1/3 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
1/4 cup butter (room temperature)
1 large egg
1 tsp vanilla extract
1 cup buttermilk
1. Preheat your oven to 400 degrees and line a 12 tin muffin tin.
2. In a small bowl, whisk together your dry ingredients until well combined.
3. In a large bowl, using a mixer, cream together butter and sugar. Add in the egg and vanilla and beat until smooth. Add half of the flour mixture, stir, pour in buttermilk, stir, and then add the remaining flour. Stir until well combined.
4. Distribute evenly in muffin tins, filling about 2/3 full. Bake for about 18-20 minutes. Allow to cool completely before frosting.
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