I am now a student and I am now having to decide how to use my time more wisely. When it comes to me though, time and wise don’t go in the same sentence. I am never late though. In fact, some friends of mine would say I am sometimes too early. However when I need to actually use my time to do something, I find a million other things that sound more interesting.
Like just now. I really need to be writing a paper. Like really bad, it’s due tomorrow morning. But how does my professor expect me to type a paper, on a computer, when I can use that computer to check my blog. And how can they expect me to check my blog and see I have a first time commenter and not go look at that person’s blog. Then before you know it, 20 minutes has passed and I am hungry, have bookmarked three new recipes, and the essay still only has my name written on top.
It’s not like I haven’t been a student before. Now that I think about it, when I was in culinary school I was also doing pastries at a restaurant, working close to 60 hours a week sometimes. Easy without a blog! My blog is my new 60 hour a week job. Definitely not 60 hours working on posts, but if I logged my twitter and facebook hours (hey, are you following me on those? you should be!) well… the hours may even be higher.
But I have to blog, so no worries. I really enjoy it, and nothing warms my heart more than someone telling me about the time they cooked one of my recipes. I always dislike reading when bloggers say things like ‘I have not been wanting to post lately’ because it brings me down. If you are coming my way, the last thing I want you to be is down. I want you to be happy. And nothing makes me happier than a cupcake. A really moist cupcake with sweet frosting. A really moist vanilla cupcake with sweet chocolate frosting.
- 2 cups Sugar
- 3 1/2 cups AP Flour
- 2 1/2 tsp Baking Soda
- 1 tsp Salt
- 3/4 cup Butter room temperature
- 1 1/4 cup Milk
- 3 tsp Vanilla Extract
- 4 Eggs
- preheat oven to 350 degrees and prepare cupcake liners
- In a large mixing bowl whisk together sugar, flour, baking powder and salt.
- Add the butter and beat with an electric mixer until the mixture looks sandy.
- Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds. Scrape the bottom and sides of the mixing bowl.Repeat this procedure with the second egg. Continue adding the eggs, scraping after each addition, until all 4 are added.
- With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds.
- Repeat this procedure with the second egg. Continue adding the eggs, scraping after each addition, until all 4 are added. After the last egg is added, scrape the bowl once more, then beat at medium-high speed for 30 more seconds.
- Scoop by heaping 1/4-cupfuls into the prepared muffin tins. Bake 23 – 25 minutes.
Classic Chocolate Frosting
yields: 2 cups frosting
1/2 cup (1 stick) Butter, room temperature
2/3 cup Hersheys Cocoa
3 cups Powdered Sugar
1/3 cup Milk
1 tsp Vanilla Extract
1. Melt butter. Stir in cocoa.
2. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk if needed. Stir in vanilla.
Tips and Tricks
Traditionally, vanilla cupcakes are fluffy and moist. With a few tweaks, this recipe can be made for everyday baking or a special treat. It pairs well with your favorite buttercream flavor. The basic recipe makes six to eight cupcakes. The flavors of vanilla and almond extract are both great for everyday baking and can be used for a variety of occasions. Try this delicious dessert recipe and you’ll be amazed! Alternatively, try these three flavors for an even more unique flavor: chocolate, lemon, and strawberry.
These cupcakes are delicious served with swirls of buttercream frosting. In the past, these cupcakes were only served for child birthday parties, but today, they are a popular choice for weddings and adult birthday parties. Adding a simple decoration or some intricate decorations can create an impressive dessert. Whether you’re hosting a dinner party, a birthday party, or a wedding, you’re sure to find the perfect cupcake.
The flavor of vanilla is the main ingredient in a vanilla cupcake. But, you can also add a touch of fancy flavor by using vanilla bean paste. Many people like to see little bits of the coveted bean inside the cupcake. There are many ways to make your own delicious cupcakes, from adding a scoop of ice cream to piping on the buttercream. It’s up to you, but these three options will make your guests go wild!
A vanilla cupcake can be stored in the refrigerator for up to three days. You can also freeze these cakes for up to two months. A delicious way to serve these cupcakes is with a swirl of buttercream or Swiss Meringue. The possibilities are endless! This cake is the perfect dessert for birthday parties. If you’re hosting a party, don’t forget to add some vanilla-flavored cream cheese frosting. The combination of sweet and salty will delight your guests.
One of the best ways to make vanilla cupcakes is to use a vanilla bean. Buying a vanilla bean will give your cupcakes a more authentic vanilla flavor. You can substitute a vanilla extract with a half teaspoon of pure vanilla extract. A little bit of homemade vanilla will do the trick. Its creamy texture is also an excellent way to add a few extra calories to your party. And it’s easy to find a good recipe online.
A vanilla cupcake is a classic. It’s lovely with swirls of buttercream frosting. They were traditionally served at children’s birthday parties, but now they’re popular for adults too. They’re not only delicious but also versatile when it comes to decoration. Depending on how much you want to spend, you can make them as pretty or as simple as you want. And remember, a vanilla cupcake is a great choice for weddings!
The base of a vanilla cupcake is a white cake batter. It’s a delicate cake that provides a good canvas for your frosting and filling. A vanilla cupcake is not overly sweet and is often served at weddings and adult birthday parties. However, a beautiful vanilla cupcake can be decorated in many ways. It’s important to find a recipe that works best for you and the tastes of your guests. The more you love a certain cake, the more likely you’ll enjoy it!
The buttercream that you use for vanilla cupcakes should be prepared separately. It is best to prepare the cake at least three hours in advance. It will keep up to three days in a refrigerator. You can also freeze it for up to 2 months. But it is best to serve it at room temperature. You can also serve the vanilla cupcakes at any time of the day. If you’re planning a large gathering, you’ll want to make several small cakes in different sizes.