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Vanilla Cupcake Recipe 2010-05-12 10:15:28

Come Party With Me: Twist Off — Dessert

For FabSugar and my Twister party, I'm going to get creative with the dessert. My first instinct was to serve something twisted, but then I thought it's more fun to offer a sweet inspired by the Twister mat.

Thus, I'm going to take this recipe for classic vanilla-on-vanilla cupcakes and make mini cupcakes. Then, I'll divide the vanilla buttercream into four bowls and tint each one a different color: red, blue, green, and yellow.

I'll arrange the mini cupcakes on a white platter in the same pattern that the dots are on a Twister board! To look at the basic vanilla cupcake recipe I'm using, read more.

Vanilla Cupcakes

Vanilla Cupcakes

Vanilla Cupcake Recipe 2010-05-11 15:14:02

Ingredients

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Vanilla Buttercream
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract
Colored sprinkles for decorating, optional

Directions

  1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
  3. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
  4. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
  5. Transfer to a wire rack to cool completely. Repeat process with remaining batter.
  6. Make vanilla buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
  7. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Makes about 30 cupcakes.

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