Box cake mixes are two things that I love - QUICK and EASY. Honestly, I didn't even know until about a year ago that you could make cake any other way (kind of kidding... but kind of serious, too!). Although cake from a box is plenty tasty... it just doesn't compare to made from scratch!
For Madden's baptism I decided to make these Vanilla Vanilla Cupcakes. I actually came across the recipe on Pinterest and thought they sounded easy enough!
Billy's Vanilla, Vanilla Cupcakes
1 3/4 cups cake flour
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter at room temperature, cut into 1-inch cubes
4 large eggs
1 cup milk
1 teaspoon pure vanilla extract
1. Preheat oven to 325. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20-25 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter.
Billy's Vanilla Buttercream
1 3/4 cups cake flour
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter at room temperature, cut into 1-inch cubes
4 large eggs
1 cup milk
1 teaspoon pure vanilla extract
1. Preheat oven to 325. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20-25 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter.
Billy's Vanilla Buttercream
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract
1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract
1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
The cupcakes were very yummy - especially the frosting! If I try this recipe again I might even fill the middle with the buttercream frosting! :) I also made white chocolate cross with a mold so the cupcakes looked appropriate for a baptism.
