I promise this is the last time I’m going to mine posts from Lillian’s birthday. I’d really planned to close the book on all that but, as I was looking through these pics, I realized that this cupcake recipe has become my absolute, favorite, standard, go-to vanilla cupcake recipe. I’ve posted variations on this before, but I’ve tweaked it just enough that it, and the super easy vanilla frosting, seemed worthy of revisiting. So, here we go.
The cake recipe, which is a variation on a Nigella Lawson cupcake, is very simple to make using a food processor. The only reason I find her version a bit annoying is that it calls for self rising cake flour, which is perhaps easy to find in the UK?? but I’ve never seen it here. So I’ve been playing with the measurements on the necessary additions of baking powder and salt for quite some time. Its taken some tinkering but I think I finally got it nailed.
The cake is feather light and not-too-sweet. In my opinion, the absolute perfect match for sweet, rich vanilla frosting. I’d love to call this “buttercream” but its not a traditional buttercream in that it doesn’t require a simple syrup or any fancy techniques. This one’s as easy as: soften butter, mix in confectioners sugar, vanilla extract and a touch of whipping cream (or half and half) and mix till fluffy. Done.
This is my go-to recipe for birthdays and other special occasions, but really its simple enough to make at the last second if you (or someone you love) needs cheering up. Entirely simple and easy to throw together, but add a few sprinkles and smiles abound:
Actually, as I’m typing this, I’m thinking the cake would make lovely blueberry shortcakes, e.g: bake cupcakes, split in half, fill with blueberries and whipped cream. Might have to play with that this weekend. Meanwhile, here it is.
My Favorite Vanilla Cupcakes and Super-Simple Vanilla Frosting
Makes 12 cupcakes
INGREDIENTS:
- 3/4 cup cake flour
- 1/2 cup unsalted butter, softened (1 stick)
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 7 Tablespoons granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3 Tablespoons half & half or milk
INSTRUCTIONS:
- Preheat oven to 400 degrees F and line a muffin tin with cupcake liners
- Combine all ingredients but the half and half in the bowl of a food processor. Secure the lid and pulse just until combined. Add half & half or milk through the spout and pulse just until the mixture is evenly combined.
- Drop batter into muffin tins, distributing evenly. Each tin should receive about three Tablespoons of batter. It won’t seem like enough but they’ll rise quite a bit in the oven. Any more in any one and you won’t have enough batter for all 12. For this step, I highly recommend a 3T trigger scoop like this one.
- Bake cupcakes in hot oven for 15 minutes until cakes are golden. Remove immediately (do not over bake or cakes will come out dry). Remove from oven and allow to cool in the muffin tins for a few minutes, then move to a wire rack to cool completely.
- Once cool, frost with Super-Simple Vanilla Frosting (below) or your favorite topping of choice.
Super-Simple Vanilla Frosting
Makes enough to generously frost 12 cupcakes
INGREDIENTS:
- 1/2 cup unsalted butter, softened (1 stick)
- 2 cups confectioner’s sugar
- 1/8 teaspoon (a pinch), salt
- 1/2 teaspoon vanilla extract
- 2 – 3 Tablespoons whipping cream or 1/2 & 1/2
- Food coloring of your choice (optional)
INSTRUCTIONS:
- Combine butter, confectioner’s sugar, salt and vanilla in a mixing bowl. Using the whisk attachement, beat mixture on low setting, slowing increasing the speed until the sugar and butter are well combined. Scrape down sides as needed to incorporate all of the butter.
- Increase mixer speed to high and add cream or half & half in a stream until the frosting reaches a fluffy, creamy consistency.
- If using, add a few drops of food coloring and beat until evenly mixed, adding additional drops as needed until the proper color is reached and evenly incorporated into the frosting.
- To pipe, scrape frosting into a piping bag (or a ziploc with a hole cut out of one corner) and pipe onto COOL cupcakes.
NOTE: This is an all butter frosting, so make sure your cupcakes are completely COOL before frosting, or the frosting will MELT. If not using the frosting immediately, place it in the refrigerator until ready to use. Remove from fridge and allow to soften for about 30 minutes before using.
