From watching cupcake wars, I’ve been trying to learn to make awesome, kick ass cupcakes. My vanilla cupcakes are pretty freaking delicious. I have yet to perfect an icing recipe- so I’m going to leave that off. Until I do, I would suggest googling some icing recipes or using something out of a jar. But it will happen. Thus far my experimental icing just hasn’t been a success. And I’ve wasted tons of powdered sugar trying to figure it out. So I’m not going to put you guys through the same thing. After I perfect some sort of icing recipe I will post it.
- 1/2 cup of butter/margarine softened
- 2/3 cup of sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups of all purpose flour
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/4 cup of milk
- Preheat oven to 350°. Line muffin/cupcake pan with liners. I prefer to use foil wrappers because they don’t stick to the pan or the cupcake- but you can go for paper, and you can even grease the pan and just pop them out without liners, too.
- Beat butter, vanilla, and sugar until they are light and fluffy. Add the eggs one at a time, beating after adding each egg.
- In a separate bowl mix together flour, baking powder, and salt.
- Add the flour mixture and the milk- alternating. Pour in some flour, mix it. Pour in some milk, mix it. So on. Make sure that your batter doesn’t get too thin, though! You might not need all of the milk.
- Evenly fill each of the cups. About 1/2 to 2/3 full of batter.
- Bake for 15-17 minutes. Usually after 15 mine are done. The top of the cupcake should be spongy/springy. What I do is set the timer for 15, and give it more time if needed. Over baking will cause the cupcakes to come out dry.
- Remove from cups, and let cool before icing.
- Frost/ice your cupcakes! You can try a homemade frosting or something out of a jar.
Butter & Sugar : Light & Fluffy!
Batter Poured Into Cups
Out of the Pan