Starting with a classic


I’m finally starting a food blog! I’ve been taking pictures and cooking up a storm the past 6 months and have kept saying to myself “I’ll start one this week.” So, I’ll have some older recipes from previous months, there will be some “not so good” photos, but I’m starting it!

I decided my first food entry should be a simple, classic… the vanilla cupcake with vanilla buttercream frosting. Nothing fancy, just a simple, delicious, light desert.

Vanilla Cupcakes

Ingredients:

½ cup unsalted butter, at room temperature

2/3 cup sugar

3 eggs

1 tsp. vanilla extract

zest of 1 lemon (optional)

1 ½ cups all-purpose flour

1 ½ tsp. baking powder

¼ tsp. salt

¼ cup milk

1-1 ½ recipes easy vanilla buttercream frosting

Directions:

Preheat the oven to 350°. Line a muffin tin with 12 paper liners. Set pan aside.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the sides and beating well after each addition. Beat in the vanilla extract and lemon zest, if using.

In a separate bowl, whisk together the flour, baking powder and salt. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour mixture. Scrape down the sides of the bowl.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in pan 5 minutes. Transfer cupcakes to a wire rack and allow to cool completely.

Easy Vanilla Buttercream

Ingredients:
20 tbsp. (2 ½ sticks) unsalted butter, softened
2 ½ cups confectioners’ sugar, sifted
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream

Directions:
In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Source: Cupcakes adapted from Joy the Baker, frosting from Annie’s Eats originally from Cook’s Illustrated, April 2007

After experimenting with the Strawberry Ice Cream Brownies I decided to mix it up a little for Father’s Day. Recipe is the same, but this time with mint chocolate chip ice cream and mint leaves for garnish.

Adapted from: Annie’s Eats

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Hello and welcome to my blog. I have been reading other blogs and chatting about recipes and tips on food sites for almost a year and am finally creating my own food blog.  I have always loved food, but until I met my husband I just went out to eat! Now, I work on creating those dishes at home and making our beloved family recipes as well. My husband is a very picky eater. When I was introduced to family and friends they even warned me. Slowly, I’ve worked on expanding his palate but, as the old adage goes … the way to his heart is through his stomach! I enjoy watching my family, friends and mostly my husband dig into one of my dishes and smile. Hope you enjoy too!

Yum