Posts Tagged ‘Cupcakes’

Classic Vanilla Cupcakes

14 Jul 2014
No comments
Tweet this
by
cupcake
Mmmm nothing like a good old fashioned sweet vanilla cupcake. These are perfect for baking with the kids and letting them get creative with the frosting and decorations!
flour
In a medium bowl, whisk together the flour, baking powder, baking soda and  salt. Set flour mix aside. In the bowl of an electric mixer, beat together eggs and sugar, then add vanilla and oil and continue mixing.
milk
To make buttermilk I added about half a tablespoon of lemon juice to half a cup of milk and let it sit for 5 minutes.
mix
Alternate between adding half the flour mixture and half the buttermilk to the butter mixture.about half of the flour mixture and beat until just combined and smooth.
Pour the mixture into lined muffin trays filling each about halfway. muffin
Bake for about 12-14 minutes or until they just start to golden up at the edges.
cakes
Let cool before icing and decorate however you wish!
Yields: 15 cupcakes (I got about 17)
INGREDIENTS
  • 1¼ cups cake flour or Canadian bleached all-purpose flour
  • 1¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • ¾ cup sugar
  • 1½ tsp pure vanilla extract
  • ½ cup canola oil
  • ½ cup buttermilk
DIRECTIONS
Preheat the oven to 350°F and line a muffin pan with cupcake liners.
  1. In a medium bowl, whisk together 1¼ cups  flour, 1¼ tsp baking powder, ½ tsp baking soda and ½ tsp salt and set aside.
  2. In an electric mixing bowl beat the 2 eggs and sugar together on medium speed.
  3. Add vanilla and oil and continue mixing.
  4. Reduce mixer speed and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth.
  5. Pour batter into a lined muffin pan filling each about halfway.
  6. Bake for 12 -14 minutes at 350°F (I had them in for about 17 minutes but my oven is quite old). Let them cool in the pan for a couple minutes before removing to a cooling rack
  7. Once the cupcakes are cooled to room temp, ice and decorate them as desired! All we had was chocolate icing and it turned out great with the vanilla cupcakes.

Honey Lavender Cupcakes

08 Jul 2014
No comments
Tweet this
by

I love using lavender in baking, it really adds a unique, almost elegant sort of flavor to the recipe.

Start by preheating the oven to 350 degrees F and lining your muffin tins (it makes about 16 muffins).

 resizd

To start, grab a medium bowl and combine flour, baking powder, lavender, and salt.

ree

resd

I chopped up the lavender buds just to make them a little finer. This allows them to fully combine with the mixture.

 rrr

Next, grab your Kitchen Aid or electric mixer and beat together the butter, sugar, honey, and vanilla until combined. Add the eggs, beating them well after each.

 rrsz

Alternate between adding the flour mixture and the milk to the butter mixture, beating on low after each addition until everything is well combined

resddde

This step is optional, but I added some red and blue food colouring (or go with purple if you have it). I poured a few drops of each while mixing until I achieved the desired shade of purple. Then just spoon the batter into your lined muffin trays, pop them in the oven and voila!

rr

Let them cool off completely before icing!

rd

INGREDIENTS

CupCakes:
1/2 cup butter room temp
2 eggs
1 3/4 cups  flour (I used oat barley rye)
1 1/2 teaspoons baking powder
2-3 teaspoons dried lavender, finely chopped
1/2 teaspoon salt
1 cup sugar
1/4 cup honey
1 teaspoon vanilla
2/3 cup almond milk (or any other milk)

Frosting:
8 ounces  cream cheese
2 tablespoons butter
1/4 cup honey
1/2 teaspoon vanilla
3 cups powdered sugar

DIRECTIONS

Preheat oven to 350 degrees F.

In a medium bowl combine flour, baking powder, lavender, and salt. Set aside. In a mixing bowl or Kitchen Aid mixer, beat butter for  about 30 seconds. Add sugar, honey, and vanilla; beat until combined. Add  the eggs, beating well after each addition. Alternate between adding the flour mixture and the milk to butter mixture, beating on low speed after each addition until everything is well combined. Fill each muffin tin halfway with batter bake for 16 to 18 minutes or until a toothpick comes out clean. Let cool before removing cupcakes from muffin tins. Cool completely on wire racks.

In large mixing bowl beat cream cheese, butter, honey, and vanilla with mixer on medium until light and fluffy. Gradually add the powdered sugar one cup at a time, beating well. Let cool before icing.