I have been making cupcakes for well over twenty years, given the first five years I would make them with my mom. I did not fall into this "trend" of cupcake baking that has risen in the last few years. My love for making cupcakes is all original and for that, I'm thankful.
I love cupcakes just as much as the next chubby little 6 year old, but I'm tired of making them from a box mix. I wanted to make cupcakes (and frosting of course) without going to the store so that's exactly what I did. They taste ten times better, look twenty times better, and didn't cost me a dime (well, at some point it did). All the ingredients were in my fridge and pantry and only took about 30 minutes (plus cooling time) from start to finish.
I found this recipe on cooks.com and the frosting recipe is one of my favorites from The Cake Doctor.
Vanilla cupcakes:
Ingredients:
-1 stick butter, softened
-1 1/2 cups all-purpose flour
-1 cup sugar
-2 tsp vanilla extract
-2 eggs
-1/4 tsp salt
-2/3 cup cold milk
-1/2 tsp baking powder
Preheat oven to 350°F.
Bake Time: 18-24 minutes.
Yield: 12 cupcakes.
Cream butter and sugar. Add eggs 1 at a time, beating after each addition. Stir in vanilla.
In a separate bowl, stir together all dry ingredients. Add to butter mixture; stir in milk.
Line muffin tin with paper cups and spoon in batter, 2/3 full.
After 18 minutes, stick cupcakes with a toothpick to see if they are done or not.
Take out of oven, allow to cool for a out 5 minutes, then take out of muffin pan and allow to sit out for approx. 1 hour.
Chocolate buttercream frosting:
-1/2 stick butter softened
-1/3 cup cocoa powder (I used Nestle)
-1 1/2 cups powdered sugar
-1/6 cup of milk
-1 tsp pure vanilla extract (I ran out of vanilla so I used almond extract and it was just as delicious!)
Place butter and cocoa powder in mixing bowl and beat with either a hand mixer or stand mixer on low speed until the mixture is soft and well combined, about 30 seconds. Stop the mixer and add the powdered sugar, milk, and vanilla extract. Beat with the mixer on low until the frosting gets lighter in color and fluffy, 2 to 3 minutes. If too thick, add more milk by the tablespoon or if too thin add more sugar.
I piped the frosting on with a no-tipped pastry bag. But you can frost them however you would like.
I hope you enjoy making these as much as I did! I'm planning to make them again for a friend's baby shower very soon!
I love cupcakes just as much as the next chubby little 6 year old, but I'm tired of making them from a box mix. I wanted to make cupcakes (and frosting of course) without going to the store so that's exactly what I did. They taste ten times better, look twenty times better, and didn't cost me a dime (well, at some point it did). All the ingredients were in my fridge and pantry and only took about 30 minutes (plus cooling time) from start to finish.
I found this recipe on cooks.com and the frosting recipe is one of my favorites from The Cake Doctor.
Vanilla cupcakes:
Ingredients:
-1 stick butter, softened
-1 1/2 cups all-purpose flour
-1 cup sugar
-2 tsp vanilla extract
-2 eggs
-1/4 tsp salt
-2/3 cup cold milk
-1/2 tsp baking powder
Preheat oven to 350°F.
Bake Time: 18-24 minutes.
Yield: 12 cupcakes.
Cream butter and sugar. Add eggs 1 at a time, beating after each addition. Stir in vanilla.
In a separate bowl, stir together all dry ingredients. Add to butter mixture; stir in milk.
Line muffin tin with paper cups and spoon in batter, 2/3 full.
After 18 minutes, stick cupcakes with a toothpick to see if they are done or not.
Take out of oven, allow to cool for a out 5 minutes, then take out of muffin pan and allow to sit out for approx. 1 hour.
Chocolate buttercream frosting:
-1/2 stick butter softened
-1/3 cup cocoa powder (I used Nestle)
-1 1/2 cups powdered sugar
-1/6 cup of milk
-1 tsp pure vanilla extract (I ran out of vanilla so I used almond extract and it was just as delicious!)
Place butter and cocoa powder in mixing bowl and beat with either a hand mixer or stand mixer on low speed until the mixture is soft and well combined, about 30 seconds. Stop the mixer and add the powdered sugar, milk, and vanilla extract. Beat with the mixer on low until the frosting gets lighter in color and fluffy, 2 to 3 minutes. If too thick, add more milk by the tablespoon or if too thin add more sugar.
I piped the frosting on with a no-tipped pastry bag. But you can frost them however you would like. I hope you enjoy making these as much as I did! I'm planning to make them again for a friend's baby shower very soon!