I don’t remember much about my first vanilla cupcakes. I do remember the first ones that were pretty. They had homemade fondant, stars and circles, colored in blue and pink. It was my first try on cupcakes.
Years ago I had an obsession with homemade stuff. It was on this vibe that I purchased a lot of cutters, for my ongoing desire for modeling clay. Much has changed since then, like the decorations I make and the quality of the photos I take, but the recipe is still the same.
I enjoy how easy this recipe is and also its versatility. You can mix it with blueberries, chocolate chips, peanuts or walnuts and have a completely different cupcake.
Recipe by Stephanie Jaworski (Joy of Baking).
113g (1/2 cup) butter
130g (2/3 cup) sugar
3 large eggs
1 teaspoon vanilla extract
195g (1 1/2 cup) flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
60ml (1/4 cup) milk
1 – In a medium bowl, sift together flour, baking powder and salt.
2 – Set your oven to 350˚F. While it heats up, let’s make the batter.
3 – Beat butter and sugar together, for about 3 minutes until it’s fluffy and pale.
4 – Add the eggs, one at a time, beating after each addition. Add the vanilla and beat once more. It will look like it curdled, but don’t worry, it’s normal.
5 – Add the flour mixture and milk, alternating between the two. Finish always with the dry ingredients. Be careful not to overmix.
6 – Divide the batter between 12 cupcake liners and bake for about 18 minutes, or until set and a toothpick inserted in the center of each cupcake comes out clean.
What was the first cupcake recipe you’ve ever made? Do you still use it?