I don’t know about you all, but every once in a while, I crave a nice, simple sweet cupcake. Something yummy to cleanse the palate. That’s where morsels like these Vanilla Cupcakes with Vanilla Buttercream (recipe below from Brown Eyed Baker) come in.
The cake is dense, a little dry, but not too bad. The mini is very dense and dry. Nice vanilla flavor – the full-size is better. Still light, but nice.
The frosting is creamy and easy to pipe. Nice strong vanilla flavor. Almost similar to the vanilla ice cream frosting from Day 5 – Strawberry Cupcakes with Vanilla Frosting.
These parts are better together. The frosting brings out the sweetness in the cupcake. (Note: this is another one of those super-easy, all-in-the-mixer cupcakes!!)
- Cupcake Taste: 2
- Frosting Taste: 3
- Overall Taste: 3
- Appearance: 3.5
- Ease of Making: 4.5
- TOTAL: 16
RECIPE (from Brown Eyed Baker)
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract
Vanilla Buttercream Frosting:
1 cup (8 ounces) unsalted butter, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract
For directions visit Brown Eyed Baker.
*Tomorrow: Iced Tea Cupcakes with Lemon Frosting*