More noms.

Guess what I did yesterday? 

(and if you follow me on Twitter, then you probably already know)

 Yep, that’s right. I made (and ate) cupcakes.

They were so, so, so yummy, that I wanted to share the recipe with you.  It was from this book from Anthropologie (the same recipe I used for the cupcakes a while back, except this time they turned out even better!).

But first, some pictures.  Just to wet your appetite a little.

     

I told myself I would wait until I had iced all the cupcakes before I ate one, but as you can see, my resolve lasted for a whole TWO cupcakes. 

That purple one didn’t have enough icing on it anyway.  It needed to be disposed of.

I really really wish you could have smelled those puppies while they were baking.

And I wish you could have taken a big whiff of that vanilla buttercream icing.

Heaven.

Anyway, some Twitter peeps requested the recipe, so here it is, my friends:

Vanilla Cupcakes

Ingredients:

8 tablespoons unsalted butter, at room temperature

1 cup plus 2 tablespoons GOLDEN BAKERS’ SUGAR (I think using this sugar made all the difference – I don’t think they sell it at regular grocery stores - I found mine by accident at Home Goods!)

2 large eggs

1 cup self-rising flour

3/4 cup plus 1 tablespoon all-purpose flour

1/2 cup 2% reduced-fat milk, at room temperature

1 teaspoon pure vanilla extract (and if you only have double strength vanilla like I did, use 1/2 a teaspoon!)

Preheat oven to 350 degrees and line a 12-cup muffin pan or three 12-cup mini muffin pans with cupcake liners.

In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer (or stand mixer).  Add the eggs, one at a time, mixing for a few minutes after each addition.

Sift the two flours together into a separate bowl.  Mix the milk and vanilla together in another separate bowl.

Add one-third of the flours to the creamed mixture and beat well.  Pour in one-third of the milk and beat again. Repeat these steps until all the flour and milk have been added.

Carefully spoon the mixture into the cups, filling them about two-thirds full.  Bake in the oven for 20-25 minutes (regular size) or 15 minutes (mini size). To check they are cooked, insert a wooden skewer in the center of one of the cupcakes – it should come out clean.

Remove from the oven and leave the cupcakes in the pan for about 10 minutes before carefully placing on a wire rack to cool.  Frost once completely cool!

Vanilla Buttercream Frosting

(and if you like to really pile your cupcakes high with icing, I suggest adding an extra half-recipe!)

Ingredients:

2 tablespoons unsalted butter, at room temperature

1/4 cup 2% milk, at room temperature

1 teaspoon pure vanilla extract

4 1/4 cups confectioners’ sugar

Few drops of food coloring (optional)

In a large mixing bowl beat the butter, milk, vanilla extract, and half the confectioners’ sugar until smooth – this can take several minutes with an electric hand mixer. Gradually add the remainder of the confectioners’ sugar and beat again until the buttercream is smooth and creamy. (Note: I had to add a tiny bit of extra milk – it seemed too dry to me!  Add a few extra drops at a time and mix until the consistency is just right.)

Add food coloring as desired, one drop at a time!

* * * * * *

 I hope you’ll try these! They are a-mazing.  And let me know if you do!  :)

Happy Saturday, dahlings.