Everybody loves vanilla. It’s one of the world’s most popular flavor, it can be added to our coffee, espresso beverages, cakes, cookies, & just about any baked goods. Looking at this cupcake it remind me of my childhood, I used to eat this with the exception of a sugar glaze on top and sprinkles.
So I decided to change a bit and add a Vanilla Butter cream Frosting instead. I hope you enjoy this recipe as much as I do.
Yield: 12 cupcakes
1 1/4 c. flour 1 large egg, + 1 large egg white
1 1/2 t. baking powder 1 t. vanilla
1/4 t. salt 1/2 c. whole milk
6 T. butter (1/2 stick+2 T.) 3/4 c. sugar
1. Preheat oven 350 F. Line a standard muffin pan with paper liners.
2. Whisk together flour, baking powder, and salt, set aside. In a mixing bowl cream the butter and sugar together on medium-high speed, until light and fluffy, 2-3 minutes. On low-speed add egg and egg white one at a time, then add the vanilla. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, ending with the flour mixture. Be sure to scrape the sides of the bowl, continue beating for 30 seconds more; on not overbeat.
3. Divide the batter evenly among the prepared muffin pans, filling each three-fourths full. Bake for 18-20 minutes, until lightly golden brown and a toothpick or cake tester comes out clean. Let cupcakes cool for 5 minutes. Transfer to wire cooling rack for 1 hour.