When my blog friend Kim, from My Inner Chick, asked for the recipe to my vanilla cupcakes (next to the calla lilies a few posts ago), I knew I couldn’t refuse. Kim champions the cause of battered women (see Violence Unsilenced). She shouts it from the rooftops, actually – after her beloved sister Kay was shot in the head by her soon-to-be ex-husband in 2010.
These cupcakes are for you, Kim. They are for Kay. And they are for those battered souls who need a voice. No More Keeping Quiet Over Domestic Violence!
Vanilla cupcakes, the easy way.
Pre-heat the oven to 350° F or 180° C. Blend the softened butter with the sugar, eggs, baking soda, salt and vanilla.
Blend it well.
Boil some water and have it at the ready. Put half of the buttermilk and half of the flour into the butter-egg mixture, and blend it. Add the boiling water then.
Put the remainder of the buttermilk and flour, and mix the whole batter thoroughly.
Using a 1/3 cup measure, pour the batter into 24 lined muffin tins.
Bake for 18-22 minutes, and cool upside on a rack.
Now it’s time for the frosting. You will need the butter for this to be nice and soft as well.
Take 2-3 vanilla beans, and slice them open and scrape out the paste inside with a sharp knife.
Put the butter, confectioner sugar, vanilla paste and the 4 teaspoons of liquid vanilla, and mix it together thoroughly. If you have cream, put one tablespoon at a time until the frosting is creamy. I think I needed about four. And you can also use milk.
Pipe the frosting on however you want. In this case, I was careless with my remaining pastry bag, and I cut the hole too large for the tip. So I just squirted the frosting out, making it look (hopefully) like snowy peaks.
Yum. These did not last long in our house.
(The cake part was inspired by Sugar Daze, the only authentic cupcake baker in Paris, and the frosting part was inspired by Magnolia Bakery in NYC. The adjustments, etc. were all my own).
In other news, school is not actually over for us yet. We have one more week to go, which means gifts for the teachers (amongst a million other things to do – I AM SO BUSY!).
A chocolate chip cookie dough recipe, where you only have to add butter and eggs, and where the instructions are in French, was the most special thing I could think of to give them.
I hope they like it.
I hope you like the cupcakes! MWAH!
- 6 oz softened butter (165g)
- 1.5 c sugar
- 2 eggs
- 1.5 t baking soda
- 2 t vanilla
- 1 t salt
- ⅓ cup boiling water
- 1.5 cup buttermilk
- 2¼ cups flour
- 1 c softened butter (230 g)
- 6 c confectioner sugar
- 4 t vanilla extract
- paste from 2-3 vanilla beans
- 1-6T cream or milk
- Preheat the oven to 350°F
- Line 24 muffin tins.
- Mix the butter, sugar, vanilla, salt, baking soda.
- Add half of the buttermilk and half of the flour.
- Add the boiling water, and mix it all.
- Add the rest of the flour and buttermilk and mix.
- Spoon into muffin tins, using a ⅓ c measure.
- Bake 18-22 mins
- Scrape the paste out of the vanilla beans.
- Blend all the ingredients thoroughly, adding the cream one tablespoon at a time until creamy. Pipe on top of the cupcakes.
IF YOU’D LIKE MORE RECIPES, CLICK HERE TO SEE MY RECIPE INDEX.