I don’t often make cupcakes, but when I do I make them well. I used to have a really great recipe for vanilla cupcakes and I’m sure my Mother still does but in a pinch I found this lovely recipe in Glorious Treats blog. The cupcakes were just as described, light almost fluffy but had the eggy chewiness and not-too-sweet vanilla flavor. I made a frosting on a whim and it turned out so well I am not sure if I can make vanilla cupcakes again without having berry vanilla frosting. It’s fresh and pretty and a perfect complement to the springy cake. Makes 12 regular sized cupcakes.
adapted from Glorious Treats
- 1 1/4 cups flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large free-range eggs
- 3/4 cup white sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup oil vegetable oil
- 1/2 cup milk mixed with 1 tsp of apple cider vinegar (set aside 5 minutes before combining)
Berry Vanilla Butter Cream
- 1/2 cup of frozen berries, thawed( I had a mixed of blue berries and diced strawberries)
- 1/2 cup of butter, softened
- 1 tsp of pure vanilla extract
- 4-5 cups of icing sugar
- pinch of salt
Preheat oven to 350*F.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In a measuring cup stir in apple cider vinegar to milk and let stand for 5 minutes.
In a separate medium sized bowl, whisk eggs for 10-20 seconds. Add the sugar and continue to whisk until well combined. Encorporate the vanilla, oil then milk slowly until you have a homogeneous mixture. Scrape down the bowl as you go.
Line a muffin pan with cupcake liners and fill liners with the batter about 2/3 full. Bake cupcakes for about 12-14 minutes or until golden brown and the tester comes out clean.Once removed from the oven let the cupcakes cool in the pan an additional 1-2 minutes before removing them. Cool on a wire rack.
While the cupcakes are cooling make the frosting.With a fork or back of a spoon, mash the berries as much as you can and then beat in the softened butter. Add vanilla and stir. Add the icing sugar about 1/2 cup at a time until the frosting has reached your desired consistency. Remember once the butter sets it will firm up a little.
Frost the cupcakes with a piping bag (I used a ziploc bag) or spoon whatever you have and enjoy!