Versatile Vanilla Cupcake and Vanilla Frosting

Vanilla Cupcake with Vanilla Buttercream Frosting

   
     I could take you through all the trial and errors I have been through to find this recipe, but you would probably just get bored and skip down to the recipe anyway, or you would just leave the page and go find someone who doesn't carry on so much. I will tell you, this is my favorite recipe not because it makes the most beautiful cupcake, but it has never turned out dry or over powering and it is very easy to adjust.

    This week, the recipe is getting a makeover and turning into a maple bacon cupcake with strawberry filling and maple frosting with a candied bacon topping. It is also the base for my Hawaiian cupcake and I have incorporated so many different fillings in it that I won't even list them. I have to bar the kids from the kitchen on this one too, they like this batter better then cookie dough. The batter will be really thick and rich, and will make about 30 cupcakes.

     My only complaint about this cupcake is, my cupcakes come out with a flat top. What I really like is the cake isn't too sweet.The cake also seems a little more dense then some of my other recipes but it still manages to come off light at the same time. It holds together great when adding fresh fruit fillings, custards or mousse, and can easily take flavor changes. I recommend trying this if you just want a good vanilla cupcake or want a recipe you can play with. I hope you enjoy it as much as we do.

Vanilla Cupcake

Recipe:

Oven: 350 F
Cook Time: 25-30 min
Makes: 30 Cupcakes

Ingredients:
1 cup butter, softened 
2 cups sugar 
3 eggs 
2 teaspoons vanilla extract 
2 3/4 cups all-purpose flour 
1 teaspoon baking soda 
1/2  heaping teaspoon baking powder 
1/2 teaspoon salt
2 cups sour cream

Directions:
 

Preheat oven to 350°F. 

1.)  In a mixing bowl cream the butter and sugar until well blended 

2.) Add eggs one at a time, beating well after each addition.

3.) Add vanilla and mix thoroughly.

4.) In a separate medium bowl sift together flour, soda, baking powder and salt. 

5.) Add the flour mixture to the creamed mixture alternately with sour cream, start and end with the    flour mixture, beat just to incorporate after each addition. Don't over beat.The batter will be thick.

6.) Fill each cupcake cup with 1/4 cup of batter. If you over fill, the cupcake will be flatter and spill out over the cupcake holder while baking.
7.) I start checking if they are done around 25 min  and check every 2 min after. Pull out as soon as you see the tooth pick coming out clean. Over cooking can dry them out. 
8.) Let cool for a couple of minutes in the pan then transfer the cupcakes to a cooling rack.

Vanilla Buttercream Frosting

Ingredients:

2 Sticks/ 1 Cup butter room temp.
1 TBS Vanilla paste or extract
4 Cups Confectioners sugar ( sift for smoother frosting)
2 to 3 TBS Whipping Cream ( depending on desired consistency)

Directions:

1.) Cream Butter until lightens in color and become fluffier.
2.) Add Vanilla beat until well blended
3.) Gradually add the Confectioner's sugar about 1 cup at a time.
4.) Once the sugar has been added, add whipping cream until you reach desired consistency.