I was so excited this summer when I found the May 2015 issue of the Food Network Magazine at the thrift shop. It features 50 cupcake recipes! I thought I’d give the basic vanilla cupcake recipe a try as I’m always trying to find that perfect balance of vanilla flavour and moist but light cake. I followed the recipe to a ‘t’ and used all of the batter to fill the muffin tins. Big mistake. It was way too much and the cupcakes overflowed in the pan. The edges got to crispy and the middles sank a little. I also found the cupcakes a bit to salty. The buttercream recipe was pretty basic, but I did take the opportunity to try making an icing rose. The tip I used was the next size down I believe but it still turned out fairly well. Despite the problems I still ate them up. I might try the recipe again but reduce the salt and use the extra batter to make a little cake in a ramekin or one of Miss M’s silicone bake pans. That would be really cute!
Whisk 1 1/3 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in a bowl. Beat 1 stick softened butter in a separate bowl with a mixer on medium-high speed until smooth, 1 minute. Add 1 cup sugar and beat until creamy, 4 more minutes. Beat in 2 eggs, one at a time, then 2 teaspoons vanilla. Beat in the flour mixture in three batches on low speed, alternating with 1/2 cup milk total. Beat on medium-high speed until just combined.
Divide the batter among the muffin cups. Bake until the tops spring back, 20 to 25 minutes for vanilla or chocolate cupcakes, and 18 to 20 minutes for spice cupcakes. Transfer to a rack and let cool 5 minutes in the pan, then remove the cupcakes to the rack to cool completely.
Beat 1 1/2 sticks softened butter, 3 cups confectioners’ sugar and a pinch of salt with a mixer on medium speed until just combined. Add 2 teaspoons vanilla and beat on medium-high speed until creamy, 3 minutes. Beat in 2 tablespoons milk until fluffy, 1 more minute.
Video on how to make an icing rose: https://www.youtube.com/watch?v=l4o6g29mh5Q