When the name of the post is “Twelve Frosted Cupcakes, Just One Stick of Butter.Promise. Well then you know it is a recipe that is asking to be made.
Joy the Baker did not let down with these – usually not a big fan of vanilla on vanilla – nothing exotic about it, but then again sometimes traditional is the route that must be taken.
The fun thing about these is you can make your frosting any color your heart desires – super versatile. With spring in the air, I decided on a spring green. Loving on my gingham pattern cupcake wrappers too (:
The cupcakes are super quick to whip up too – the longest part is allowing them time to cool. Oh and washing your mixing bowl in between cake batter and frosting!
Enjoy and be sure to check out Joy’s post since she got fancy with her frosting colors too
Recipe: Adapted slightly from Joy the Baker (used soy milk instead of whole in both parts of the recipe)
1 cup all-purpose flour
a scant 3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
3 tablespoons unsalted butter, at room temperature
1/2 cup soy milk
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Put the flour, sugar, baking powder, baking soda and butter into the bowl of a stand mixer fitted with a paddle attachment, or use a handheld beater and beat on slow speed until the mixture is a sandy consistency and everything is combined. Gradually pour in half of the milk and beat until the milk is just incorporated.
Whisk the egg, vanilla and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Scrape any unmixed ingredients from the side or the bottom of the bowl with a rubber spatula. Continue mixing until the batter is smooth. Just a few minutes. Do not overmix.
Spoon the batter into paper lined muffin tins, dividing between the 12 cups. Bake for 20-25 minutes or until light golden and a skewer inserted in the center comes out clean. Let the cupcakes cool slightly in the pan, then turn them out onto a wire rack to cool completely before frosting.
Vanilla Buttercream Frosting
Ingredients: (makes enough for 12 cupcakes, double this recipe to frost an 8-inch cake)
2 cups powdered sugar, sifted
5 tablespoons unsalted butter, at room temperature
2 tablespoons soy milk
1/4 teaspoon vanilla extract
Beat the powdered sugar and butter together in an electric mixer fit with a paddle attachment on medium low speed until the mixture comes together and is well mixed. Turn the mixer speed to low. Combine the milk and the vanilla extract and slowly stream it into the butter and sugar mixture. Once incorporated, turn the mixer to high and beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes. If you find that your frosting is getting to warm in the summer months, stop beating and set in the fridge for a few minutes. Once chilled, hook the frosting back up the the mixer and beat once more until you reach the desired consistency.
You can either add color straight into your mixing bowl and beat in, or mix it in with a spoon – your choosing
Smear and enjoy (:
Oh and as a little sneak peek I give you a photo of Lira – my new best friend who is now 12 weeks old and certainly stealing everyone’s attention and all my energy!