It’s been quite a long few weeks for me. I’ve been busy(WHAT!?), I got a new job, and my upstairs neighbor moved and took my stolen internet with him. Now I either have to suck it up and pay for the stuff or continue to use the free wireless connection at the coffee shop downtown. Life is so hard. But in that time of doing nothing and everything, I did manage to bake a sample batch of cupcakes as a tasting point for the wedding cake I’ll be making in September. So life is sweet, too.
My instructions from the bride were, almost exactly as follows: “I want a vanilla cake with vanilla icing. It needs to be so sweet it will rot your teeth on the first bite.” This is exactly what I delivered. Now personally, I’m not much of a fan of vanilla-on-vanilla cupcakes. I find them bland and boring. When presented with a choice, I will almost always go for the lonely group of cupcakes that everyone is afraid to taste because the flavor combinations seem too strange for human consumption. This usually pays off for me, as what may not sound like a good idea on paper winds up being something that pays off HUGE on the tongue, with some rare exceptions too horrendous to mention.
Well, these are the vanilla cupcakes to love. Some might find this a little hard to believe, but as a rule, I’m not much of a fan of cupcakes. For the most part, I find them incredibly dry and difficult to swallow. I’m more of a cake fan, because even the most arid of cakes can be corrected with a generous brushing of cleverly flavored simple syrup and a most heaping slathering of decadent icing. These though, I didn’t mind. I’m more of a fan of this recipe in cake form, but as cupcakes they were inoffensive and delicious. Stay tuned in just short of a month, wherein I will be documenting my forays in wedding cakery, but for now, I’ll hook you up with the cupcake recipe, as I’m sure you’re all dying to sink a greedy tooth into one. Your dentist will love me.
1 1/2 cups cake flour
1/2 tsp salt
1 tsp baking powder
1/2 cup butter
1 cup sugar
1 tsp vanilla
3/4 cup buttermilk
Preheat oven to 350 degrees, and grease up your muffin tins.
Cream together softened butter and sugar. One at a time, add the eggs, making sure they are well incorporated after each addition. Sift together flour, baking powder and salt. Stir vanilla into buttermilk. Alternating flour and buttermilk mixtures, add them to butter mixture. It should go flour, milk, flour, milk, flour, milk. ALWAYS end with milk, people. IMPERATIVE. Bake for 30-40 minutes.
1/4 c butter
2 c powdered sugar
1/4 tsp salt
2 tbsp milk
1 tsp vanilla
Combine butter, powdered sugar, salt and vanilla. Add milk as needed to thin to spreadable consistency. Tint to your liking, or not at all. Slather on cupcakes, or wherever you need a little more butter and sugar in your life.
In other news: my kitchen hasn’t been cleaned in three weeks. I am not even the least bit concerned by this.
Currently listening to: Batmobile.