It’s been a while since we’ve had a Vanilla Cake or Cupcake but Charlie needs to get a few groceries this afternoon and David likes Vanilla better than Chocolate I think I will surprise Charlie and David with Vanilla Cupcakes for dessert with a glass of Milk for me. Would you like to join us?
Some people think that “Vanilla” is synonymous with “boring,” but National Vanilla Cupcake Day is dedicated to dispelling that myth. Did you know the very first Cupcakes date back to the late 18th Century and took their name from the small ramekins or cups in which they were baked. (Who knew nonstick muffin tins weren’t widely available in the 1700s?)
Which we’ve come a long way since then. Now, Cupcakes can be miniature, edible works of art that are almost too pretty to eat. Diehard Chocoholics, do what you will on November 10; the rest of us will be trying not to get Vanilla Frosting on our noses.
Unlike complicated tarts or finicky Cheesecake, Cupcakes are a good starter project for beginner bakers/ If they can read a recipe and measure ingredients correctly, they can make Cupcakes. Even if the Cupcakes end up a little lumpy, remember Frosting covers a multitude of sins.
Everyone knows the fun in Cupcakes is decorating. Get a Cake Mix or premade unfrosted Cupcakes and go crazy! One trip to the Cake-making aisle of your local big-box craft store will provide all the inspiration (and supplies) you need to host a Cupcake party: All you need to do is purchase Icing, Sprinkles in all kinds of shapes, edible glitter, even Fondant you can mold like clay and you will be the bell of the ball.
To celebrate National Vanilla Cupcake Day bake Cupcakes for your kids’ school, a local Animal Shelter, or any Charity you choose because they can probably use all the funds they can get. Solicit your baker friends to donate their delicious creations to the cause. To make the Cupcakes look extra-attractive, package them in colored cellophane bags, and make sure to include ingredient lists and note potential allergens.
Invite Vanilla to the party, and you’ll always have a hit on your hands. Devil’s Food, Red Velvet and Spice Cakes might be iconic, but Vanilla is a blank canvas that lets bakers get creative with fillings, flavors and decorations. Today is the time to experiment because it’s National Vanilla Cupcake Day.
Picture a four-year-old’s birthday party where some frazzled parent is trying to divvy up the Peppa Pig Cake. Some kids want the corner piece or the piece with the frosting Rose; and there’s inevitably a parent who requests a tiny slice from the middle with no Frosting. Cupcakes, with their uniformity, prevent this problem. Additionally, their perfect portion control makes it harder to eat more than one you would think but that isn’t the case with me. I will have 2 or even 3 just don’t tell anyone.
Do you remember the Cupcake craze that swept the Country about a decade ago? Where Cupcake-exclusive Bakeries popped up all over the place because they offered a small, sweet escape from the financial crisis, bank bailouts, and underwater mortgages and at an affordable price. While there’s no longer a “Cupcakery” on every corner, the logic remains. Need an afternoon pick-me-up or a just-because-it’s-Friday treat? Cupcakes to the rescue.
Ingredients
VANILLA CUPCAKES
- 2 1/2 cups (325g) all purpose flour
- 2 cups (414g) sugar
- 3 tsp baking powder (NOT baking soda)
- 1 tsp salt
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 1 tbsp vanilla extract
- 2 large eggs
- 1 cup (240ml) water*
VANILLA FROSTING
pinch of salt
1 cup (224g) unsalted butter, room temperature
4 cups (460g) powdered sugar
1 1/2 tsp vanilla extract
2–3 tbsp (30-45ml) water or milk
Instructions
- Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
- Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
- Add the wet ingredients to the dry ingredients and beat until well combined.
- Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin.
- Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
- To make the frosting, beat the butter in a large mixer bowl until smooth.
- Add 2 cups of powdered sugar and mix until smooth.
- Add the vanilla extract and 1 tablespoon of water or milk and mix until smooth.
- Add remaining powdered sugar and mix until smooth.
- Add remaining water or milk, as needed, and salt and mix until smooth.
Use the Frosting to Frost the Cupcakes Add any decorations or Sprinkles to the cupcakes
Thank you,
Glenda, Charlie and David Cayes
