It's been quite a first two weeks of my junior year. I've baked roughly six times, and kind of messed up a lot. I'm not sure what's going on, but I think adjusting to a new kitchen might be a rough transition, getting used to a new stove and appliances and such. Idk, it's just been a little weird.
Last Tuesday, I made incredible vanilla cupcakes for a meeting. (Recipe to follow). I tried to make Italian Meringue Buttercream. Huge fail.
Then, I decided to switch to Swiss Meringue Buttercream, which I've made several times and am very good at. TWO MORE FAILURES.
There was an hour left before my meeting, and I was getting desperate. So I decided to go back to basics. Basic American Buttercream. IT WAS PERFECT! So sugary, so delightful, so perfectly perfect on top of the delicious vanilla cupcakes. And they were a huge hit :)
I'm still trying to figure out why I failed so badly with my meringue buttercreams, but for this weekend, there won't be much (if any) baking for me, as I am sick. I'm currently missing my boy's football game, although I am getting to watch it online. *sigh* I love technology.
So, without further ado, here are the recipes I used for my very vanilla cupcakes :)
Courtesy of Glorious Treats
*I doubled the recipe; the changes I made are reflected below*
Yield: 30 cupcakes
Cake flour- 2 1/2 c
Baking powder- 2 1/2 tsp
Baking soda- 1 tsp
Salt- 1 tsp
Sugar- 1 1/2 c
Pure vanilla extract- 3 tsp
Canola oil- 1 c
Buttermilk- 1 c
1. In a medium bowl, stir cake flour, baking powder, baking soda, and salt with a whisk. Set aside.
2. In the bowl of an electric mixer, beat eggs on medium speed for 10-20 seconds. Add sugar and keep beating on medium for another 30 seconds. Add vanilla and oil, and beat.
3. Reduce mixer speed to low, and slowwwly add half of the flour mixture. Alternate with the buttermilk and beat just until combined.
Note: The batter will be thin! Do not panic!
4. Bake cupcakes at 350 degrees F for 12-14 minutes.
Classic Vanilla Buttercream Frosting
Courtesy of Savory Sweet Life
Butter- 2 sticks (softened, but not melted!)
Powdered sugar- 3-4 c, sifted
Salt- 1/4 tsp
Vanilla extract- 1 tbsp
Milk (or heavy cream)- up to 4 tbsp
1. In an electric mixer with the paddle attachment, beat butter on medium speed.
2. Decrease speed to low, and slowwwly add powdered sugar.
3. Increase speed back to medium, and add vanilla extract, salt, and 2 tbsp of milk. Beat 2-3 minutes. If your frosting needs more milk, add up to 2 more tbsps, 1 at a time; conversely, if it needs to be thicker, add more powdered sugar slowly.
Note: If you would like to view a tutorial on how to make pretty buttercream roses, please click here: Glorious Treats