The best way to bribe people.
The best way to say Thank You.
The best way to way to get people to remember you (especially college kids who can’t cook for themselves!).
In my case, cupcakes were the best way to bribe my parents to haul couches up from home, and the best way to say “Thank you!” to the neighbors for helping carrying said couches into my house.
So I busted out the mixer, pulled out my go-to Vanilla Cupcake recipe, and set to work making magic happen. Okay, it may not be magic, but they are pretty good if I can pat myself on the back for a second!
I originally found this recipe on the Brown-Eyed Baker, which is a beautiful, beautiful place to visit if you love making cupcakes. Or appetizers. Or any other kind of food! But I mostly go for the incredible cupcake recipes.
This recipe makes 12 yummy cupcakes. And I love that it uses sour cream, although any of my friends who are on diets probably don’t…
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract
1. Let unsalted butter and eggs get to room temperature. Very important for making cupcakes! Preheat oven to 350 degrees and put your pretty (or plain!) cupcake wrappers into the cupcake pan.
2. Plug in your handy-dandy stand mixer or bust out a medium bowl, whisk, and electric hand-mixer. Whish together flour, sugar, baking powder, and salt with the paddle attachment of your stand mixer.
3. Now you get to add in all of the stuff that makes a dessert so yummy. Ya know, the butter, sour cream, egg and egg yolks, and vanilla. This is when we are thankful for all of the dairy farmers, because without butter and sour cream, these would be some terrible cupper-cakers.
4. Mix for about 30-45 seconds until it is all smooth and pretty looking, then grab your spatula and make sure to scrape the sides and bottom of the bowl.
5. Now split up the yummy batter (I’m not saying I taste-tested it with the raw eggs, but maybe there was a spoon that got dipped in the batter and accidently ended up in my mouth). Anyways, split the batter up between the muffin cups and pop those babies in the oven for about 20 minutes. Pull ’em out when a toothpick in the center of one comes out clean!
6. Now is the important part. Let the little guys cool down allll the way before you frost them. Or sneak a warm one and eat it right away. Just tell yourself that you are saving yourself some regret later by nixing the frosting 😉
To make a basic Vanilla Buttercream:
1 cup (8 ounces) unsalted butter, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract
1. Whip the butter with the whisk attachment of your stand mixer (on high speed) until it is fluffy (IT’S SO FLUFFAYY!!), then gradually add the powdered sugar (on low). Lastly, pop in 1 tbsp of vanilla extract.
2. Let that bowl of sugary goodness whip on medium speed for at least 3 minutes, but I say that fluffier the buttercream, the better! The fluffiness sets well with the vanilla cupcakes.