Vanilla Cupcakes And Frosting – Completed!

The cupcakes are finally done! I decided to make the vanilla cupcakes with vanilla frosting because I already had all the ingredients. The recipe I found seemed pretty simple and I was confident I would be able to replicate. Here is the recipe I used :

CUPCAKES:

3/4 cup butter

3 eggs

2 1/2 cups all purpose flower

1/2 teaspoon salt

1 3/4 cups sugar

3 teaspoons vanilla

1 1/4 cups milk

2 1/2 teaspoons baking powder

Makes 12-24 cupcakes, bake at 350  15-18 minutes

FROSTING :

3/4 cup butter softened

2 pounds powered sugar (around 8 cups)

1/3 cup milk

2 teaspoons vanilla

I followed the instructions and mixed the dry ingredients then the wet. I baked the cupcakes for 16 minutes, they came out golden, almost perfect looking. While the cupcakes were baking I tackled the frosting. I did not have 8 cups of powered sugar, I had 5, so I just dumped the remainder in a bowl. After mixing all the ingredients the frosting was a bit runny, and tasted extremely sweet. After the cupcakes were done I let them cool, then frosted them. Here is the finished product. IMG_E4565

Taste Test And What Went Wrong :

Frosting :

As for the frosting, the end result was runny. I decided to put it in the fridge after mixing it, thinking it would thicken. It did a bit, but not enough to stand when I frosted the cupcakes. The frosting just slid over the top after it was applied. For me the taste was still too sweet.

Cupcakes:

Fresh out of the oven I could not have been more pleased with the appearance. The golden coloring looked great. The family gathered around and we all decided to taste a cupcake. They actually tasted decent. My husband did say the cupcake tasted like a cinnamon biscuit.  After my second one, I agreed. The cupcake was very dense, much like my cake. The frosting did have a slight cinnamon flavor with every bite, which was odd because I did not add any cinnamon. The only change I made to the recipe was the milk. I had to use my son’s milk, it is hemp milk. He is lactose intolerant and can not tolerate soy either. My little one did have a small bite of the cupcake, he did not care for it. I also wonder if the flour is causing my baking to come out dense. Should I use self rising or all purpose flour? I will definitely research the flour for my next baking expedition. Cinnamon biscuit has a nice ring to it. I wonder if I could corner the market on this sweet. The cinnamon biscuit could possibly replace a breakfast muffin. This is just a thought haha. Happy Baking to All!

 

 

 

 

 

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