I bought these fun cupcake liners a few weeks ago and I've been so excited for an occasion to use them. I thought the 4th of July was perfect. I used this recipe for a vanilla cake and this for the vanilla buttercream, both new recipes, but both turned out great, keepers for sure. I added the raspberry for a red, white and blue look. What are you making for the holiday?
Vanilla Cupcakes (bakingbites.com)
12 tbsp butter, room temperature
1 2/3 cups sugar
2 large eggs
2 2/3 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
1 tbsp vanilla extract
Preheat oven to 350F.
Place 20 muffin wrappers (if using the stiff kind pictured above) on a baking sheet, or line 20 muffin cups with paper liners.
In a large mixing bowl, cream together butter and sugar. When light and fluffy, beat in the eggs one at a time.
In a medium mixing bowl, whisk together flour, baking powder and salt. In a measuring cup, combine the buttermilk and vanilla extract.
With the mixer on low speed (or by hand), stir one third of the flour mixture into the butter mixture. Blend in half of the buttermilk, followed by another third of the flour mixture. Stir in remaining buttermilk/vanilla and the rest of the flour, mixing only until no streaks of flour remain. Divide evenly into prepared muffin cups, filling each about 2/3 full.
Bake for 22-24 minutes, until a tester inserted into the center comes out clean and the top springs back when lightly pressed. Cool in pan for 2-3 minutes, then transfer to a wire rack to cool completely before frosting.
From: The Repressed Pastry Chef
1 stick salted butter - room temperature
1 stick unsalted butter - room temperature
1 cup shortening
1 tablespoon Clear Vanilla extract
2 pounds confectioner’s sugar (powdered sugar, 10x)
4-6 tablespoons very cold milk
Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.