vanilla cupcakes

The very first thing I was going to bake after the accident involving my finger was going to be something special... I had promised a friend who lives in Chicago that I would bake her a Black Forest Cake for her birthday. I had pretty much everything I needed except cherries... you would think this was something most supermarkets kept. Cherries in a jar but apparently not! So the next best thing I could think of whilst pushing my trolley down the supermarket aisle were cupcakes!!

If you scroll down to the recipe you know why these cupcakes are going to be delicious... butter!! My recent arch-nemesis is the reason why these cupcakes are super moist, buttery which is so pleasantly offset by the lemon rind. And the icing? It's like butter~ I did have a few issues with the icing being too runny (even after I added more icing sugar). Plus I have never really used piping to decorate before, how hard can it be right??? It's waaaaaaaaaaaay harder that it looks! I told my husband the cheap piping I purchased at the supermarket was to blame, which I bought so I could practice before I was able to convince him to buy me a set from Wilton as part of my birthday gift. Which then turned into a discussion about the 'list' I had of things I wanted this year... yes there is a list but only because every other year I didn't really want anything. He thinks an apartment in NYC is at the top of my list-HA! Not that I would complain... but he has no idea that I am a lot easier to please than he thinks. Anyway I'm getting sidetracked here... so Kathy this one is for you- I promise I will still make you a Black Forest Cake!!

Vanilla Cupcakes
Adapted from Greg Patent "Baking In America"

1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract zest of
1 lemon (optional)
1 1/2 cups (195 grams) plain flour, sifted
1 1/2 teaspoons baking powder, sifted
1/4 teaspoon salt
1/4 cup (60 ml) milk
Buttercream Frosting
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream assorted food colors

Preheat oven to 180°C and line 12 muffin cups with cupcake liners. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time making sure you beat them well after each addition. Add the vanilla extract and lemon zest and beat well.

In a separate bowl whisk together the flour, baking powder, and salt. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.

Evenly fill the cupcake liners with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting.

Buttercream Frosting

In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color.

Makes about 12 cupcakes