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Breaking Bread: The Ultimate Vanilla Cupcake Recipe
Breaking Bread: The Ultimate Vanilla Cupcake Recipe
Sponsored by Desserts by Katrina
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DIRECTIONS:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove to wire racks to cool completely.
3. For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. If desired, tint with food coloring. Frost cupcakes. Decorate as desired.
INGREDIENTS CAKE
• 3/4 cup unsalted butter, softened
• 1-1/2 cups sugar
• 3 eggs
• 1-1/2 teaspoons vanilla extract
• 2-1/3 cups cake flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup whole milk FROSTING
• 1 cup unsalted butter, softened
• 3 teaspoons clear vanilla extract
• 2-1/2 cups confectioners’ sugar
• Paste food coloring, optional ·• Colored sprinkles and nonpareils
NUTRITION FACTS 1 cupcake: 278 calories, 14g fat (9g saturated fat), 62mg cholesterol, 105mg sodium, 36g carbohydrate (25g sugars, 0 fiber), 2g protein.
Originally published as Very Vanilla cupcakes in Taste of Home February/March 2013
A “hometown girl: from China Grove, NC, watching her mother prepare dishes and desserts for their community and church events was the highlight of her weekends. Everything she made was with love, from scratch, and the joy that she received from others enjoying it she instilled in Chef Katrina. Now happily married for 15 years with two beautiful children, Katrina enjoys instilling that love for baking in them! “I bake from the heart.” In a day and age when from “scratch” takes too much time for most Katrina enjoys taking my time and putting a little bit of love into every bite!