Vanilla cupcakes with cream cheese frosting

It’s a mom-and-daughter baking project. I baked the cupcakes and mixed the frosting. Sam tinted the frosting and piped them on the cupcakes. She’s not a pastry chef. She’s turning 16 tomorrow and she’s never taken baking classes. If you want the full story on how we did the cupcakes, see “Once upon a time, she wanted to be a chef.”

These cupcakes were made from a recipe adapted from Chockylit’s 3 Vanilla Cupcakes with Vanilla Sea Salt. Easy enough for amateurs like Sam and me.

Makes 14 large cupcakes.

Ingredients :

3/4 c. of butter, softened
1-2/3 c. of white sugar
2 large eggs
2-2/3 c. of all-purpose flour
1-1/2 tsps. of baking powder
1/4 tsp. of salt
3/4 cup + 2 tbsps. of skim milk
2 tsps. of vanilla extract

In a bowl whisk together the flour, salt and baking powder.

In another bowl, stir together the milk and vanilla extract.

In a large bowl, beat the butter (with a wire whisk or a hand mixer) until light and fluffy. Add the sugar and continue beating until well combined. Add the eggs, one at a time, until well incorporated.

Add the flour and milk in batches to the butter mixture, starting and ending with the flour.

Spoon into paper-lined cupcake pans to about 3/4 full.

Bake in a preheated 350^oF oven for 35 to 40 minutes.

Cool the cupcakes before frosting.

For the cream cheese frosting:

1 225 g. block of butter
1 255 g. block of cream cheese (I used Magnolia)
2 tbsps. of vanilla extract
4 c. of confectioner’s (powdered) sugar

In a bowl, beat the butter until light. Add the cream cheese and beat until smooth. Stir in the vanilla extract. Add the confectioner’s sugar, a cup at a time, until a smooth paste is formed. Add a few drops of food color if you like. Pipe on cooled cupcakes.

In the mood for more food?

1. Beef and hofan soup
2. Cakes from Kookie Korner
3. Sandalwood in Vietnamese Pho
4. Peanut butter
5. Breakfast cereals
6. Buko pandan
7. Bulalo Steak
8. Chocolate coated gummy bears
9. Beef chuck and mayo
10. Roast lamb submarine sandwich

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Side Notes