Hi there, Readers!
After the disappointing results of my first attempt at baking vanilla cupcakes, I searched and found a second recipe to test. I love vanilla cupcakes, and I really wanted to bake again. So, after getting all of my ingredients together, I made my second attempt at making these cupcakes, and hopefully, they were tasty ones, too.
Here is the recipe I found at Canadian Living.com for vanilla cupcakes:
- 1-1/2 cups (375 mL) all-purpose flour
- 1 cup (250 mL) granulated sugar
- 1-1/2 tsp (7 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) butter, softened
- 1 cup (250 mL) milk
- 2 eggs
- 1 tsp (5 mL) vanilla
1. In a large bowl, whisk together flour, sugar, baking powder and salt.
2. Using an electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.
3. Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full.
4. Bake in the centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 18 minutes.
5. Transfer to rack; let cool completely.
After mixing together the wet and dry ingredients together, I had to taste the batter to gauge whether I was on the right track with this recipe. Let me tell you, Readers, tasting that batter was the highlight of my night! It tasted great!
I then quickly scooped the batter into my cupcake tin and placed them in the oven to bake.
It took about 14 minutes for them to bake, and I was on pins and needles waiting for them to cool.
I decided to kick these cupcakes up a notch by whipping together frosting from scratch. I found this recipe at Food.com for Basic Vanilla Frosting. I had to get arm going to whip together these ingredients (use a hand mixer if you have one):
- 2 cups powdered sugar
- 2 tablespoons butter or 2 tablespoons margarine, softened
- 2 tablespoons milk
- 1/2 teaspoon vanilla.
I had to add a bit more milk and butter than the recipe suggested, but it looked and tasted so good! It only took about 5 minutes to make, so I’m going to keep this recipe in my back pocket and use it again!
After icing these cupcakes,
it was finally the moment of truth: I had to find out if it was the previous recipe, or if it was just me, that couldn’t bake vanilla cupcakes. I first took a bite out of the bottom of the cupcake, so I could taste the cake part of the cupcake without having the flavour of the icing interfere with the flavour of the cupcake. You can see that one of the cupcakes also had gold sprinkles on it. I made these cupcakes for the gold medal men’s hockey game between Canada (YAY!!!) and Sweden. It was my way to cheer the Canadians on early in the morning from my couch from the other side of the world. The yellow was not as “golden” as I would have liked, so only a select few donned this extra hit of sugar.
I am happy to tell you, Readers, that these cupcakes were delicious! They had a lightly sweet taste, moist, and fluffy. They tasted even better with the vanilla frosting on them. This latest recipe for Vanilla Cupcakes and the Basic Vanilla Frosting recipe were a success! Here is a side-by-side picture of my previous attempt and this most recent attempt:
My eldest daughter, who doesn’t like cake ate a few of these cupcakes! My boyfriend/partner fell in love with the icing. With the success of this cupcake recipe, I can truly say that redemption is sweet!