My First Vanilla Cupcakes

 I've got those cupcakes cups from my sister-in-law free, and it is really the one and only reason why I make cupcakes.

These cupcakes were 'Deliciouso' according to Gabriel, now... this is also another one and only reason I am going to make more.

Here is the recipe I found on line.

Vanilla Cupcakes:

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon (outer yellow skin)

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

 Directions:

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

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups (filling each cup about 2/3 full.)with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. 

Remove from oven and place on a wire rack to cool. 

Once the cupcakes have completely cooled, frost with icing. 

If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip.

Buttercream Frosting:

2 cups (230 grams) confectioners’ sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Assorted food colors (if desired)

Preheat oven to 350 degrees F

(177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. 

Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. 

Direction for the Frosting: 

In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. 

With the mixer on low speed, gradually beat in the sugar. 

Scrape down the sides of the bowl. 

Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 12 cupcakes