Vanilla-Vanilla Cupcakes

I've really become quite fond of making cupcakes. Well, and eating them too. They are quick to make and easy to eat. A cupcake a day keeps all your blues away (but not your waistline). My favorite is a yellow cupcake with vanilla buttercream frosting, which is also my basic (foundation) yellow cupcake and frosting recipe. The recipes can be modified to make chocolate or several other types of flavors.

I dubed this my Vanilla-Vanilla Cupcakes (or Vanilla Squared Cupcakes) and used vanilla sugar in the batter. Vanilla sugar is easy to make if you have a vanilla bean. Combine the vanilla bean and sugar in a jar with a lid. Close lid and let sit for several days. Sugar will smell and taste (a bit) like vanilla. I try to keep some on hand for baking.

I kind of switch back and forth in the type of flour that I use, depending on the type of cake I want. If you prefer a slightly crumblier type of cake, use only all-purpose flour. If you like more of a cakier, pound cake like texture, substitute 1/2 cup of the flour with cake flour. The recipe below is for the latter. I really enjoy pound cake and find that this vanilla frosting goes very well with the cake. The vanilla frosting is sweet but not overly sweet like many of the ones out there. I have yet to try the recipe with all cake flour.

Makes 12 cupcakes

Cupcake Ingredients:
1 cup all-purpose flour
1/2 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar (vanilla sugar if you have it)
1 stick (1/2 cup) of unsalted butter, softened (I like to use LAND O LAKES)
2 eggs
1 teaspoon real vanilla extract
1/2 cup milk (I use whole milk)

Vanilla Frosting:
1 stick (1/2 cup) of unsalted butter, softened (I like to use LAND O LAKES)
2 1/2 cups confectioners' sugar, sifted
1/2 teaspoon real vanilla extract
1 pinch of table salt

Heat oven to 350 degrees F. Note that I actually use 325 degrees because my muffin pan is the non-stick, darker kind. By turning down the oven temp and "maybe" extending the cooking time (just a wee bit) will prevent the cupcakes from getting a little too dark on the bottom and sides. Keep them light and tender!

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

Beat sugar and butter on medium speed until creamy, scraping bowl occasionally to ensure thorough mixing. Add eggs, 1 at a time, beating well after each one. Add vanilla. Reduce speed to slow and alternately add flour mixture and then the milk, mixing after each addition. I add 1/3 of the flour mixture and mix, followed by half of the milk and mix, then anther 1/3 flour mixture and mix, then the remaining milk and mix, and finally the remaining flour mixture and mix just until everything is incorporated. (Did you get all that?) Don't over beat the batter or the cupcakes can get tough. Scraping down the sides of bowl down as needed will help. Remember, keep them light and tender!

Divide batter into prepared muffin cups, filling about 3/4th full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean. This will be about 18-20 minutes. If baking at the lower temperature, I still recommend checking the cupcakes around 18 minutes but it usually takes 20 minutes in my oven in my pan.

Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and cool completely. You can use a butter knife to help get the cupcakes out of the pan. Cooling can take anywhere from 30-60 minutes.

Prepare the frosting while the cupcakes are cooling. Put the butter in a bowl and beat on medium-high speed until the butter is creamy and pale in color. This may take up to 2 minutes. Reduce the speed to medium and add the sugar, 1/2 cup at a time. Mix well after each addition, scraping the bowl as needed. Add vanilla and salt. Increase mixer speed to medium-high and beat until smooth, for about 1 minute.

Frost the cupcakes. I like to use an open flower tip to create various decorations just because I suck at frosting with a small offset spatula. I also don't mind too much on cleaning. I'm still practicing with other type of tips, too, just for the fun of it.

Frosted cupcakes can be kept in the refrigerator in an airtight container for up to 3 days.

Now go and eat well.

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Carrot Cupcakes with Vanilla Cream Cheese Frosting

I recently came across a carrot cupcake recipe on the William Sonoma site that didn't have the traditional ingredients in a typical carrot cake (no raisins, cinnamon, other spices, or nuts). Since I'm not a big fan of nuts in my baked goods (much to the Mister's chagrin), I thought I'd give the cupcakes a whirl. The recipe is very simple and comes together quickly. Although I didn't have any mascarpone on hand, I decided to make a vanilla cream cheese frosting since I have really good vanilla extract and a huge stash of wonderful Tahitian vanilla beans. What's a carrot cake without cream cheese frosting, right?

Like I said, this recipe comes together quickly. It took longer to wait for the cupcakes to cool than to make them. I followed the recipe with one minor adjustment. I only added 1 tablespoon of grated orange zest. Two tablespoons seemed quite a lot and I'm glad I adjusted it. The cupcakes were very moist and tender.

While the cupcakes are cooling, you can prepare the cream cheese frosting. This will make a bit more than what is needed for the cupcakes.

Vanilla Cream Cheese Frosting
1/2 cup (1 stick) unsalted butter, room temperature
4 ounces cream cheese
1/2 teaspoon pure vanilla extract
2 cups confectioners' sugar
1/2 vanilla bean, scraped


Directions:
Place butter and cream cheese in the bowl and beat with electric mixer until creamy. On low speed, slowly beat while adding vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes. Extra frosting can be kept in an air tight container in the refrigerator for up to 1 month. (BTW, this frosting makes a nice cake filling, too.)

Spoon a large dollop on top of cooled cupcake and spread with a small offset spatula. And voila, yummy carrot cupcakes. I like the look of the vanilla bean seeds in the frosting.

If the frosting is getting too soft, put the cupcakes in the refrigerator for about 10 minutes to firm a bit. I put a few in the refrigerator overnight and had them the next morning with coffee. The cupcakes lost some of its tenderness. I recommend storing them in an airtight container but just note that the cream cheese filling will be on the softer side. Overall, these are nice (and quick) little treats for carrot cake lovers. But if you're more of a traditionalist, I'm sure your favorite carrot cake recipe will do just as well in cupcake size.

Enjoy and have a wonderful weekend. Now go and eat well.

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