Cat & Cauldron
About ▾ Search ▾Archive Theme ▾
VERY VANILLA CUPCAKES

I love cupcakes.  I mean, who doesn’t love cupcakes.  I found this simple recipe for Very Vanilla. Very good with an afternoon tea.

INGREDIENTS:

3/4 cup unsalted butter, softened
1-1/2 cups sugar
3 eggs
1-1/2 teaspoons vanilla extract
2-1/3 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk

FROSTING:

1 cup unsalted butter, softened
3 teaspoons clear vanilla extract
2-1/2 cups confectioners’ sugar
Paste food coloring, optional
Colored sprinkles and nonpareils

DIRECTIONS:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove to wire racks to cool completely.

For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth.   Frost cupcakes.  Yield:  2 dozen

VERY VANILLA CUPCAKES

I love cupcakes.  I mean, who doesn’t love cupcakes.  I found this simple recipe for Very Vanilla. Very good with an afternoon tea.

INGREDIENTS:

3/4 cup unsalted butter, softened

1-1/2 cups sugar

3 eggs

1-1/2 teaspoons vanilla extract

2-1/3 cups cake flour

2-1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup whole milk

FROSTING:

1 cup unsalted butter, softened

3 teaspoons clear vanilla extract

2-1/2 cups confectioners’ sugar

Paste food coloring, optional

Colored sprinkles and nonpareils

DIRECTIONS:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove to wire racks to cool completely.

For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth.   Frost cupcakes.  Yield:  2 dozen

74 notes

  1. snakegrl1306 reblogged this from cranialcontainer
  2. cottagewitchtricia reblogged this from we-aim-to-misbehave
  3. we-aim-to-misbehave reblogged this from kitchen-in-the-cottage
  4. reciperepositories reblogged this from kitchen-in-the-cottage
  5. themoonmysteries reblogged this from kitchen-in-the-cottage
  6. foxesandlightning reblogged this from kitchen-in-the-cottage
  7. ladyathenas reblogged this from kitchen-in-the-cottage
  8. wandereternal reblogged this from kitchen-in-the-cottage
  9. plantsandfriends reblogged this from kitchen-in-the-cottage
  10. decimateeverything reblogged this from cranialcontainer
  11. sigobeautifulthings reblogged this from celestial-nostalgia
  12. the-ankh-is-life reblogged this from kitchen-in-the-cottage
  13. cranialcontainer reblogged this from kitchen-in-the-cottage
  14. banora-white-aka-dumbapple reblogged this from celestial-nostalgia
  15. celestial-nostalgia reblogged this from kitchen-in-the-cottage
  16. little-aliceinwonderland reblogged this from kitchen-in-the-cottage
  17. kitchen-in-the-cottage reblogged this from catandcauldron
  18. xxbattybabexx reblogged this from catandcauldron
  19. justtrandomstuff reblogged this from catandcauldron
  20. little-meme-boy reblogged this from catandcauldron
  21. robinfaithwilliams reblogged this from catandcauldron