Sunday, March 17, 2013

Vanilla Cupcakes

Cupcakes were devoure before a picture could be taken!

I was out of town with my mom as she had knee replacement surgery.

I came home to finish getting ready for her arrival at my house.

She's recouping with my family.

On my drive home, my family said, "We'll just go out when you get here.  It'll be easier."

I didn't want to go out.

I had been eating "out" since Tuesday  and I was kind of tired of it.

When I got close to home I called to see if I could meet them someplace; it was already late and I didn't want to waste much time.

My oldest cherub said, "No, just come on home."


I'm tired; I'm ready for bed; and I don't really want to go out to eat.

As soon as I pulled into the garage, I knew I had been tricked!  I could smell the grill!

They had cooked!

Yeah, them!!!

Grilled salmon, roasted brussel sprouts, and dessert.

My cherubs had  made homemade cupcakes.

My sweet girl cherub went to the internet, googled a recipe and set off to bake.

She's made her momma proud!

My boy cherub had the idea of filling them with a thick strawberry mixture.

It was a delicious combination!

Vanilla Cupcakes with Vanilla Icing

1/2 cup softened butter
1 cup sugar
2 eggs
2 tsp. vanilla
1 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup milk

Preheat oven to 350 degrees.

Cream butter and sugar.  Add the eggs, 1 at a time; beating well after each addition.  Stir in vanilla. 

In a separate bowl, stir together the dry ingredients.  Add to the butter mixture, alternating with the milk; ending with the last addition being the liquid.

Prepare muffin tins with liners.  Fill evenly (we use a cookie scoop).

Bake 18-24 minutes, or until done without over-baking.

Yields 12 cupcakes.

Vanilla Frosting

3 TBSP flour
1/2 cup milk
1/2 cup butter
1/2 cup sugar (not powdered -- but granulated sugar)
1 tsp. vanilla

Whisk together the flour and the milk in a small sauce pan, over medium heat.  Whisk continuously until it starts to thicken.  Continue to stir until the mixture has the consistency of thick pudding. Pour into a bowl.  Place a piece of plastic wrap over the mixture to keep a skin from forming.  Put this mixture in the refrigerator and cool completely. 

With an electric mixer, cream the butter and sugar until very light and fluffy; dissolving the sugar granules.  Take your time with this; you'll be glad you did because you'll end up with a smooth frosting!  Once creamed well, add the cooled milk mixture and the extra 1 tsp. of vanilla.  Beat until combined and stop to scrape the sides.  Continue beating until light and fluffy (about 7-8 minutes). 

Color the frosting, if desired and spread frosting on cooled cupcakes.


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