It all starts with a moist, fluffy cupcake – here are a few tips that will help make you successful every time:
Vanilla cake with vanilla frosting is everyone’s favorite for a reason, and sometimes it’s best not to mess with a classic. Whether vanilla cupcakes are being handed out at a kid’s birthday party or a tiered layer cake is served at a wedding, folks go crazy for it, especially if sprinkles are involved. Its cult-like following proves that vanilla is far from boring. This recipe is so simple that both components need to be their very best selves.
The first step is creaming the butter and sugar together. Cream the mixture until the sugar dissolves and it is light and fluffy. Beating air into the butter-sugar mixture gives the crumb of the cupcake a delicate texture. Use room temperature ingredients. When you let your eggs and milk come to room temperature before using, they incorporate into the batter much more easily than cold ingredients. Overbeating can compromise the overall texture of the cupcakes, though, so it is important that you mix all of the ingredients only as long as needed.
Good vanilla is key here! Use an extract labeled “pure.” Imitation vanilla extracts do not have any real vanilla in them. Since vanilla is the primary flavor component in both the cupcakes and frosting, use the real stuff! The final step is a rich and creamy vanilla buttercream frosting. This is a basic recipe that you can use over and over again on any kind of cake or cupcake. Swirl or pipe a generous amount over each cupcake and watch them disappear.: Use an ice cream scoop to drop the cupcake batter into the cups. A heaping scoop is the perfect amount.: Substitute 1/3 cup of confectioners’ sugar in the frosting with cocoa powder to make chocolate buttercream.Preheat the oven to 350 F.
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