Perfect Vanilla Cupcakes

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Perfect Vanilla Cupcakes

My oldest boy turns 5 today. I really am not sure where the time is flying off to! It seems like just yesterday I was a mom-to-be. Having emotional breakdowns because I didn’t know what a crib bumper was on the registry checklist, and trembling at the thought of still baking from a boxed cake mix. Ahh, where 5 years can take you!

This has been my go-to cake for birthday parties for quite some time. It really is the perfect vanilla cake. It comes together quickly, creates a gorgeous thick batter, and bakes up beautifully. With not that much more effort than a box of Betty Crocker – I promise! I think the buttermilk is key. I’ve found it adds so much moistness to baked goods. Always on my grocery list these days!

If you’ve never baked a cake from scratch, or are simply on the lookout for the perfect vanilla cake recipe – give this recipe a try. You won’t be disappointed. I like to top them with a simple vanilla buttercream – but they’re a great base for anything, really.

Happy 5th Birthday, Andrew! Every moment (heh, well – most of them anyways) of these 5 years have been such a blessing. We love you so much!

100 Days Project

Perfect Vanilla Cupcakes

3 cups cake flour
1 Tbsp. baking powder
1/2 tsp. salt
16 Tbsp. unsalted butter, at room temperature (2 sticks)
2 cups sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1 tbsp. vanilla extract

Preheat the oven to 350 F.  Line two cupcake pans with paper liners.  Set aside.

In a medium mixing bowl, combine the cake flour, baking powder and salt.  Whisk together and set aside.  Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 minutes, until light and creamy in color.  Add in the sugar, and beat for 2 minutes more. Scrape down the sides of the bowl and beat for one more minute.

Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition.  Combine the buttermilk and the vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer.

Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.)  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.  Replace paper liners and bake remaining batter if desired.  Frost cooled cupcakes as desired.

Yield: approximately 30 cupcakes

Source: adapted from Confections of a Foodie Bride, via Annie’s Eats

Cherry Cheese Pie

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Cherry Cheese Pie

This pie has been a favorite of mine since my best friend Morgan introduced it to me a few years ago. It’s super easy – whipped cream, cream cheese, and cherry pie filling. Some chilling time in the fridge, and you’re set with a great dessert to take to a pool party or backyard barbecue.

I like to use a blind baked pie shell, because I feel they hold up the best. But, a graham cracker or Oreo crust are also excellent choices that work well with this pie. You can also feel free to switch around pie fillings – I’ve tried it with strawberry and blueberry as well. While I often reach for generic brands to save money, when it comes to pie filling – you get what you pay for. Lucky Leaf has been making quality pie fillings for over 60 years. You guys know I make things “from scratch” as often as I can, but I always keep a couple of cans of these fillings in my pantry – just because they’re such a great “go to” for desserts like this.

The good folks at Lucky Leaf are kicking off a fun Pinterest contest today, so make sure stop by and check it out. We could all use an extra $500 to burn a hole in our apron pockets, amiright?

Cherry Cheese Pie

1 blind-baked pie shell (recipe here)
8 ounces cream cheese, softened
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
1 (21 oz) can cherry pie filling, chilled

Beat cream cheese in a large bowl until light and fluffy – set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream at medium-high speed until soft peaks form. Slowly add the powdered sugar and vanilla, and increase speed to high. Beat until stiff peaks form, about 30 seconds more.

Carefully fold the whipped cream into the cream cheese until thoroughly combined. Pour into the cooled pie crust, and smooth the top with a spatula. Refrigerate for 2 hours. Top pie with chilled pie filling and return to refrigerator to chill for 1 more hour before serving.

Coconut Cupcakes

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Coconut Cupcakes

I hope ya’ll aren’t tired of cupcakes yet, cause I’ve been on a roll. Plus, I figured with the week our country has had – we could probably all use a cupcake – right? I’ve been a fan of Ina’s coconut cupcakes for quite some time – but I always feel ridiculous using 3 sticks of butter in the batter for the cupcakes. Not to mention it makes like 46 cupcakes, when she says it’s supposed to make 18. 

So I scaled it down a bit, and made a few changes. I took a page from my favorite coconut cake recipe and added a bit of cream of coconut to the cake batter. It adds moisture, sweetness, and big coconut flavor – which are all big pluses in my book, as far as cupcakes are concerned! I also added a bit of coconut extract for an even more pronounced coconut flavor. Topped with a coconut cream cheese frosting, and a dusting of toasted coconut – it’s Heaven in a cupcake liner.

Coconut Cupcakes

1/2 pound (2 sticks) butter, room temperature
1 1/2 cups granulated sugar
4 eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup buttermilk
1/3 cup cream of coconut
1 cup sweetened, shredded coconut (for garnish)

For the Coconut Cream Cheese Frosting:
8 ounces cream cheese
4 ounces butter (1 stick)
3 3/4 cups confectioner’s sugar, sifted
1/2 tsp. vanilla extract
1/2 tsp. coconut extract
1/8 tsp. salt

Preheat the oven to 325 degrees F. Line 2 cupcake tins with paper liners and set aside.

In a small dry skillet, toast the shredded coconut over medium-high heat until starting to brown on the edges. Off heat, and remove from pan to a plate to cool.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and coconut extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In a liquid measuring cup, combine the buttermilk and the cream of coconut – whisk to combine. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.

Fill each liner 2/3 of the way. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and extracts. Carefully add the confectioners’ sugar and mix until smooth.

Frost the cupcakes as desired and sprinkle with the toasted coconut to garnish.

Source: adapted from The Barefoot Contessa by Ina Garten

Strawberry Daiquiri Cupcakes

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Strawberry Daiquiri Cupcakes

My friend Shelly is getting married in June, and she’s chosen a beach themed wedding. She wanted something fun, fruity, and beachy – and thought a strawberry daiquiri cupcake sounded like a good contender for her cupcake lineup. I went to work in the kitchen, and this are what I ended up with. The ones we make for her big day will be much more subdued – with more natural looking decorations. But, I couldn’t help gussying them up with a cute cocktail umbrella. Can you blame me?

So, it’s a strawberry daiquiri cupcake – which is a vanilla cupcake that I spiked with some homemade strawberry daiquiri mix, and a glug of rum. They turned out moist and delicious. I then topped them with a rum buttercream – which was the absolutely perfect addition. Frostings are so much fun, there’s always a fun new flavor to create and experiment with! I used rum extract, as well as a little of the “hard stuff” to flavor the frosting, and I think it was a nice balance.

Just looking at them makes me want the beach! Another month or so, and we’ll be taking a batch of these cupcakes to the sandbar (via boat!) to share with our friends. Come on summer!

Strawberry Daiquiri Cupcakes

1 cup butter, softened
2 cups sugar
4 eggs, room temperature
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 cup buttermilk
3/4 cup strawberry daiquiri mix
2 Tbsp rum (I used Capt. Morgan Spiced)
1 tsp vanilla extract
2 drops red liquid food coloring (optional)

For the buttercream:
1 cup butter, softened
4 cups confectioner’s sugar
1 Tbsp rum
1/2 tsp rum extract

Preheat oven to 350. Line 2 cupcake tins with liners. Combine the flour, baking powder, and baking soda in a medium bowl. Whisk to combine and set aside. In a large measuring cup, combine the buttermilk, daiquiri mix, rum, and vanilla. Whisk to combine and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add in the eggs, one at a time, mixing well after each addition.

With the mixer running on low, add the flour and buttermilk mixture in three increments – beginning and ending with the flour. Add the food coloring, if using, and mix until just combined. Divide the batter evenly between liners, filling about 2/3 of the way full.

Place in preheated oven and bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Remove to cool on wire rack.

To make the buttercream, beat the butter until light and fluffy. Slowly beat in the confectioner’s sugar until smooth. Add the rum, as well as the rum extract. Mix to combine. Frost cooled cupcakes as desired.