Recipes

Vanilla Cupcakes

Makes 12 cupcakes

1 1/4 cup all purpose flour

1 1/2 tsp baking powder

1/4 tsp salt
3/4 cup sugar

6 tbsp unsalted butter at room temp

1 egg and 1 egg white at room temp

2/3 cup milk

1 tsp vanilla bean paste

Directions:

Preheat oven to 350 degrees. Line a standard muffin pan with paper liners.

Combine flour, baking powder and salt in a medium bowl and set aside.

Using an electric mixer beat sugar and butter on medium high speed until light and fluffy 2-3 minutes. Reduce the speed to low and add the egg and egg white beat until well combined, then beat in the vanilla. 

Add the flour mixture in 3 additions alternating with the milk in 2 additions, beating just until well combined. Do not over beat.

Bake in preheated oven for 18-20 min or until a toothpick inserted into the center of a cupcake comes out clean.

Let cool on a wire rack.

Chocolate Cupcakes
Makes 12 cupcakes

1 cup all purpose flour
1 cup sugar
1/2 cup cocoa
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk
1/4 cup veg oil
1 egg
1/2 tsp vanilla
1/2 cup warm water

Directions:
Preheat oven to 350 degrees. Line a standard muffin pan with paper liners.

Combine flour, cocoa, baking powder, baking soda and salt in the bowl of an electric stand mixer. Mix on low to thoroughly combine. 

Add the milk, veg oil, and egg beating on medium speed until well combined. Slowly add the warm water and mix for an additional 30 seconds.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Let cool on wire rack.


Vanilla Buttercream
enough to frost 24 cupcakes

2 sticks unsalted butter
4 cups confectioners sugar
2-4 tbsp milk or cream
1 tsp vanilla
pinch of salt

Cream together butter, sugar and salt on med high speed until smooth. Add 2 tbsp milk and vanilla and beat on high speed for 2-3 minutes or until fluffy.  Adding more milk if needed for the right consistency.