Before I get into this post, I just want to say Happy Father’s Day to my amazing dad. I had grand designs to use my post this week to share one of his secret recipes, but, realistically, I shouldn’t make an entire batch of pancakes just for myself. So instead I hope he’s ok with a shout out.
Dad – you’ve taught me that if I want to do something, the only person that can stand in my way is myself. You’ve taught me to go after what I want and what will make me happy (like this blog!). You’ve taught me what it means to have someone you can always count on, no matter what. These lessons have served me well and will continue to serve me well in the future. Thank you for everything you’ve done for me, and I love you morer than the mostest!
Have all of you called your dad yet today?
Anyways, back to baking. This week I made cupcakes for a potluck with some other teachers. Full disclosure, I did make vanilla AND chocolate, but I’m saving the chocolate recipe for a weekend when I don’t have time to bake. Sorry. Here’s a preview in case you can’t wait:
But this weekend I’m focusing just on the vanilla. You really can’t go wrong with a vanilla cupcake. It’s like vanilla ice cream: no one is going to say, “eww, vanilla!” So I turned to my Magnolia’s Bakery cookbook, first featured here, and went with their recipe. They are, after all, famous for their vanilla cupcakes.
First, combine the flours in a small bowl and set aside. I halved the recipe since I was making both chocolate and vanilla. So this is kinda small batch baking, in that it’s 12 cupcakes instead of 24.
Add the sugar in a couple additions and beat on medium speed for about 3 minutes. That will feel like a long time with a hand mixer. Trust me, you want this to be light and fluffy.
Add the eggs, one at a time, and beat well after each addition.
Measure out the milk into a measuring cup and add the vanilla extract to the cup.
Line 12 muffin tins with cupcake wrappers. I found some awesome ones that are tinfoil on the inside and paper on the outside so that the design stays bright. Distribute the batter evenly between the cups. If you have handy-dandy cupcake measuring spoons, keeping this even is easy.
Bake at 350°F for 20 minutes, or until a toothpick comes out clean. Allow to cool 15 minutes in tin before transferring to wire rack to cool completely. I took a lot of gratuitous pictures of this.
Meanwhile, make the vanilla buttercream. Note: this is a DIFFERENT recipe than the one I have used in previous posts. Magnolia’s claims that you can leave it at room temperature in an airtight container for up to 3 days. I left it overnight, but I would recommend using it as soon as you’ve made it. Mine ended up a little too thin when it came time to decorate.
First, put the butter, 2 cups of sugar, milk, and vanilla in a large bowl.
Again, you could store it at room temperature, but I would recommend against.
- 3/4 cup self-rising flour
- 1/2 cup + 2 tablespoons all-purpose flour
- 1 stick unsalted butter, softened
- 1 cup sugar
- 2 large eggs, at room temperature
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- Combine flours in a small bowl and set aside.
- Beat butter on medium speed until smooth.
- Add sugar gradually and beat for an additional 3 minutes until fluffy.
- Add eggs, one at a time, beating after each addition.
- Add dry ingredients in 3 parts, alternating with milk and vanilla, and beating until incorporated after each addition.
- Distribute evenly among 12 lined muffin tins and bake at 350°F for 20 minutes or until a toothpick comes out clean.
- Allow to cool in tins for 15 minutes before transferring to a wire rack to cool completely before decorating.
- 1 stick unsalted butter, softened
- 3-4 cups confectioners’ sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Place butter, 2 cups of sugar, milk, and vanilla in a large bowl and beat 3-5 minutes with a hand mixer at medium speed until smooth and creamy.
- Add sugar by the 1/2 cup, beating after each addition, until frosting is desired consistency.
- Decorate your cupcakes!