Sunday, February 10, 2008

Frosted Vanilla Cupcakes

Our neighbors are really nice, and they are buying a house in West Virginia and escaping from our tiny apartment complex here in Maryland. So we decided to congratulate them by baking them some cupcakes. And of course we kept some for ourselves.

These are very basic vanilla cupcakes with a very basic buttercream frosting, but they are very tasty. They're also super-simple. We would make these again.

Yeah, we used Christmas muffin cups, so what? You got a problem with Santa?

Frosted Vanilla Cupcakes
From Everyday Food

1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2/3 cup reduced-fat sour cream
Vanilla Frosting (recipe follows)

1. Preheat oven to 350°. Line a standard (12-cup) muffin tin with paper liners. In a small bowl, whisk together flour, baking powder, and salt; set aside.

2. With an electric mixer, beat butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined. Beat in vanilla.

3. With the mixer on low speed, gradually beat in flour mixture and sour cream in alternating batches, beginning and ending with the flour. Divide batter evenly among prepared muffin cups.

4. Bake until a toothpick inserted in the center of a cupcake comes out clean and the top is springy to the touch, 20 to 25 minutes. Cool 10 minutes in the pan, then turn out onto a rack to cool completely before spreading with frosting.

Vanilla Frosting
Makes 1 cup

4 tablespoons unsalted butter, room temperature
2 cups confectioners’ sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Pinch of salt
1. In a small bowl, beat together butter, sugar, milk, vanilla, and salt until light and fluffy. Use immediately, or cover with plastic wrap, and refrigerate up to 3 days. Before using, bring to room temperature.

Yield: 12 cupcakes

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