♡ Vanilla Cupcakes ♡

       This week I had a school propject. We had to make a business and sell them at school (all the money went to charity). Of course I chose to do a bakery, but the problem was that alot of other students were doing bakeries too. But probably 99.91% of the other students were using “box cakes” or “pre-made cookies and brownies”. But I chose to do everything homemade! I ended up making my Chocolate Chip Cookies, M&M Cookies , these Vanilla Cupcakes, Homemade Baked Doughnuts (Mini Ones!), Sugar Cut-Out Cookies, and Tuxedo Cookies (White Chocolate and Chocolate Chip Cookies, I’ll be posting the recipe soon). And out of 43 cookies, 25 mini doughnuts, and 8 cupcakes, I sold alot! I ended up selling 41 out of 43 cookies, 19 out of 25 doughnuts, and 7 out of 8 cupcakes! SO all-in-all Amanda’s Little Bakery was a huge hit :). Our theme was paris and I was wearing my custom apron (which everyone adored). When my brother and I were finished setting up the stand, every other baking stand was staring at my group in envy….
(Sorry about the picture quality of the stand, it was taken by a phone, not my camera)

     Well I knew that people would want to buy a varitety of baked goods, I mean I just can’t have only cookies and doughnuts, right?? SO I decided to make cupcakes because I had these amazingly adorable cupcake liners. After searching through recipes, I found the perfect one! I adapted this recipe from Glorious Treats but I did tweak the recipe a little. These cupcakes were soft and fluffy! They are so cute and delicious…The only thing that upset me a little was that I couldn’t make a cute swirl with the frosting because the container I put the cupcakes in wasn’t big enough. Overall, these cupcakes were amazing and I wouldn’t ming whipping up another batch anythime!
(Oh and check the Savory Bites Giveaway , but hurry because it’s ending soon!)

Yield: 10-12 medium sized cupcakes

1 1/4 cups of cake flour
1 cup of sugar
1/2 cup of vegetable oil
1/2 cup of buttermilk (Or use 1/2 cup of milk with 1 teaspoon of whte vinegar. Let the mixture sit for at least 5 minutes before you use it.)
1 1/4 teaspoons of baking powder
1/2 teaspoon of baking soda
2 eggs
1 tablespoon of vanilla extract

Buttercream Frosting:
1/2 cup of buter
One 1lb. box of confectioners sugar (just use the whole box)
3 tablespoons of heavy cream

1. Pre-heat the oven to 350 degrees.

2. In a medium bowl, whisk together the flour, baking powder and baking soda.

3.Using a hand mixer or stand mixer, beat the eggs.

4. Add in the vegetable oil (mix for about 1 minute).

5. Add in the flour mixture and the buttermilk (alternate between pouring in the flour and the milk. (The batter is going to be a little thin, but thats O.K.)

6. Pour 2/3 of the batter into each cupcake liner or a muffin pan prepared with paper liners. (be careful not to overfill the liners)

7. Bake the cupcakes for 16-20 minutes.

8. When the cupcakes have finished baking, let them cool for 15-20 minutes.

How to make the Frosting:

1. Using a stand mixer or hand mixer, beat the butter until it is smooth and creamy (about 5-7 minutes)

2. Slowly add in the confectioners sugar and heavy cream.

3. Beat the frosting until it is at a smooth consistency (about 3-5 minutes).

4. Fill a piping bag with the frosting.

5. Frost the cupcakes to your liking!

6. ENJOY the cupcakes!!!!! 🙂

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