Double Vanilla Cupcakes

My cupcake sharing continues. Here is another fail-proof frosting. Sweet buttery heaven…

 

For 24 cupcakes

BATTER

1 cup butter, softened

¾ cup sugar

4 large eggs

½ cup milk

1 tbsp vanilla extract

2 ¼ cups flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

  1. Turn the oven on 350°F and prepare cupcake pan.
  2. Cream butter and sugar until white and fluffy. Then add eggs, one by one, until incorporated.
  3. Beat in milk and vanilla. The mixture might appear clumpy but it will even out once you add the flour.
  4. On low, add the flour, the baking powder, and the salt.
  5. Divide batter equally among lined cupcake cups.
  6. Bake for 15 to 20 minutes then let cool before frosting.

 

FROSTING

1 cup of butter at room temperature

4 cups of powdered sugar

½ cup milk

1 scraped vanilla bean

1 tbsp vanilla extract

A few drops of food coloring to your liking

  1. In a stand mixer, beat the butter and the powdered sugar on high speed until mixture becomes fluffy.
  2. Then turn your stand mixer to low, add the milk, vanilla seeds, and vanilla extract until well incorporated. Beat on high speed again to make sure the frosting is homogenous.
  3. Put in a piping bag and decorate!

EU

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