A few weeks ago I went to my friends wedding shower. Beautifully done! No games, open house style with yummy food and pretty decorations. Everyone got to spend a few minutes alone with the bride-to-be. Of course I eyed up the dessert table which looked so000 pretty with different flavours of fancy cupcakes (and you can bet I ate every kind). And, as we were leaving we were given these cute little thank you boxes filled with mint smoothies….mine didn’t even make it out of the parking lot! Yum! What a nice day. Blessings to you my friend.
My Vanilla Cupcakes with buttercream frosting and white chocolate (coloured of course!) hearts.
Mmmm buttercream frosting again with fresh fruit. Perfect for a summer BBQ!
1 cup unsalted butter, room temperature
2 cups vanilla sugar, regular white sugar is fine too
4 eggs, room temperature
2 3/4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1 cup milk
1 tsp vanilla extract
Heat oven to 350° and line 2 12-cup muffin tins with cupcake liners.
1. In a small bowl sift together the flour, baking powder, salt and baking soda. Set aside.
2. In a large mixing bowl, cream together the butter and sugar until fluffy and well combined (2-3 minutes). Add the eggs, one at a time, beating each egg until well incorporated. Add the dry ingredients 1 cup at at time and alternate with the milk and vanilla. Mix the last addition of flour until the ingredients are well incorporated but do not over mix!
3. Fill cupcake liners until 3/4 full. Bake for 20-25 minutes until cake tester comes out clean. Cool in pans for 10 minutes then move to a wire rack to cool completely before icing.
And now I must seriously go and eat some fruit….and not some on top of a cupcake! I have had 3 cupcakes so far!