I recently got a request for a basic yellow cupcake with vanilla frosting. No sprinkles, no additional flavors or anything, just plain vanilla. I can understand… One of my favorite desserts is a yellow cupcake with chocolate frosting. It’s such a simple and satisfying combination and sometimes that simplicity is a better dessert than something intricate and complicated in flavor. It’s a comfort and familiarity. For the cupcake, I tried out a vanilla cupcake recipe I got from an issue of Food Network Magazine quite some time ago and for the frosting, I whipped up half a batch of my favorite vanilla frosting from Martha Stewart. Final result, the perfect Vanilla Square Cupcake.
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup sugar
2 teaspoons vanilla extract
1/2 cup milk*
*I used whole milk
Preheat oven to 350 F and line a 12-cup muffin pan with paper liners.
Whisk together the flour, baking powder and salt in a medium bowl.
In a large bowl, beat the butter on medium-high speed until smooth, about 1 minute. Add the sugar and continue beating until creamy. Beat in the eggs 1 at a time and then beat in the vanilla extract.
Beat the flour mixture into the butter mixture in three batches, alternating with the milk. Beat until just combine and then divide the batter among the muffin pan.
Bake for 20 to 25 minutes, until a cake tester comes out clean. Transfer the pan to a cool rack and allow to cool for 5 minutes. Remove the cupcakes and transfer them to the rack and allow to cool completely.
Recipe from Food Network Magazine
Fluffy Vanilla Frosting
1 1/2 sticks unsalted butter, at room temperature
2 cups confectioners’ sugar
1/4 teaspoon vanilla extract
In a large bowl, beat the butter with an electric mixer on medium-high speed until pale and creamy, about 2 minutes.
Reduce the speed of the mixer to medium and add the sugar 1/2 cup at a time, beating well after each addition. After adding the first cup and then second cup increase the speed of the mixer to high and beat for 10 seconds to aerate the frosting.
Add the vanilla extract and beat the frosting until its smooth.
Recipe from Martha Stewart