Easy Peasy, yummylicious Vanilla Cupcakes

Having experimented with different variations of vanilla cupcakes, I came across this 'Simple white cake' recipe from allrecipes.com which had well over 750 reviews, all which were positive. It's also a recipe that is easily adaptable for cupcakes and different flavour experimentation too. I'm mid baking at the moment so well see how they turn out, i'm hoping to go for light, fluffy and not too dense. There's nothing worse than a dense tasting cupcake that's feel heavy. I noticed that in some UK 'fairy cake' recipes they don't use milk, which i think is the magic ingredient.

Recipe by Scottosman on Allrecipes.com

Ingredients (makes 12 cupcakes)

• 1 cup white sugar
• 1/2 cup butter
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Quick buttercream recipe from Allrecipes
Ingredients

• 1/2 cup unsalted butter, softened
• 1 1/2 teaspoons vanilla extract
• 2 cups confectioners' sugar, sifted
• 2 tablespoons milk
• 3 drops food coloring, or as needed (optional)

Directions

1. Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
2. Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

Buttercream baby!

Buttercream is simply the essence that makes a cake what it is, be it cupcake or any kinda cake. I remember stuffing my face with Walnut layer cake as a kid, which had 2 layers of buttercream. I would only buy the cake if it was substantially and sufficiently loaded with the stuff!

I've got a load of cupcakes that will need to be lathered in buttercream in the upcoming weeks, so i've pulled some recipes i've found on Martha Stewarts website amongst a few other top foodie sites.

Billy Reece of Billy's Bakery in Manhattan's recipe for Vanilla Buttercream

Makes enough for 30 cupcakes

• 1 cup (2 sticks) unsalted butter, room temperature
• 6 to 8 cups confectioners' sugar
• 1/2 cup milk
• 1 teaspoon pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Betty Crockers Vanilla Buttercream Frosting Recipe

3	cups powdered sugar
1/3	cup butter or margarine, softened
1 1/2	teaspoons vanilla
1-2	tablespoons milk

In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.

Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake. Browned Butter Buttercream Frosting: In 1-quart saucepan, heat 1/3 cup butter (do not use margarine or spreads) over medium heat just until light brown. Watch carefully because butter can brown and then burn quickly. Cool butter. Use browned butter instead of softened butter in recipe. Lemon Buttercream Frosting: Omit vanilla. Substitute lemon juice for the milk. Stir in 1/2 teaspoon grated lemon peel. Maple-Nut Buttercream Frosting: Omit vanilla. Substitute 1/2 cup maple-flavored syrup for the milk. Stir in 1/4 cup finely chopped nuts. Orange Buttercream Frosting: Omit vanilla. Substitute orange juice for the milk. Stir in 2 teaspoons grated orange peel. Peanut Butter Buttercream Frosting: Substitute peanut butter for the butter. Increase milk to 1/4 cup, adding more if necessary, a few drops at a time.

Ooh, so many flavours, so much experimentation!