I have tried numerous vanilla recipes over the past few years and this one was a fave. Problem was, it was a cake recipe. And while many cake and cupcake recipes are interchangeable, this one was not.If you don’t find a recipe here that makes you run to the pantry to check for ingredients so you can bake them IMMEDIATELY..
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons vanilla extract
½ cup whole milk
½ cup unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
VANILLA FROSTING
1/2 cup (112g) salted butter, room temperature
1/2 cup (95g) shortening
4 cups (460g) powdered sugar
1 1/2 tsp vanilla extract
2-3 tbsp (30-45ml) water or milk
Sift the flour, baking powder and salt onto a piece of waxed paper.
Place the milk in a small bowl. Stir in the vanilla.
Using an electric mixer, cream the butter until smooth, about 30 seconds. Add the sugar in a slow, steady stream beating until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing until the batter is light and creamy, and scraping down the sides of the mixing bowl after each addition.Add the dry ingredients alternating with the liquid ingredients in 4 additions, beginning and ending with the dry ingredients.
Spoon the batter into the muffin cups, filling each about three-quarters full. Bake for about 20-25 minutes, or until the top of the muffins springs back when lightly touched, and a wooden toothpick inserted in the cakes comes out free of uncooked batter.
Let the cupcakes cool in the pan for 5-10 minutes before transferring them to wire racks to cool completely.
