Vanilla Cupcakes with Vanilla Cream Cheese Icing

I made cupcakes yesterday, for a very important occasion:

I wanted to.

And today, if you want to, you can make cupcakes too!

 
 
Start by beating some shortening and sugar together.

 
 
 
Combine cake flour and salt in a sifter…

 
 
 
And sift them together into a separate bowl.

 
 
 
I’m going to write a coffee table book and fill it with images of the shapes that result from my sifting flour. It’s going to be called The Shapes of Sifting.

Alternate title: Sifting Shapes.

I can’t decide between the two. It’s a monumental decision, one to which I devote at least eleven hours of thinking time per day.

I’ll keep you posted on the release date.

 
 
Measure some buttermilk..

 
 
 
Then crack in a couple of eggs…

 
 
 
Add some baking soda…

 
 
 
And plenty of vanilla.

 
 
 
Stir this together with a fork to combine…

 
 
 
Then add some vinegar.

 
 
 
Next, alternate adding the buttermilk mixture and the flour mixture to the shortening mixture until it’s all combined. Don’t overbeat. Just mix till it’s all together in perfect harmony.

Next, and this is a vitally important step: Stick your finger in the bowl. Then remove your finger. Then lick the batter off your finger. Repeat as necessary.

Note: With the exception of the increased quantity of vanilla extract, this is the same basic recipe as the Red Velvet Cake recipe that’s both in my cookbook and here on the site. Just stop short of adding the red food coloring mixture and you’ve got this recipe. You can leave it plain, or color it any number of colors if you want to have fun.

 
 
Spoon the batter into cupcake liners…

 
 
 
Then bake until just done, about 17 to 20 minutes.

 
 
 
Remove the cupcakes from the oven, the remove them from the pan and allow them to cool completely.

 
 
 
Go ahead and do a cross section of one of the cupcakes just to make sure it’s baked all the way through, then go ahead and scarf it down.

Then go ahead and don’t feel the least bit bad about it.

 
 
 
I didn’t take photos of the frosting recipe because I’m forgetful, but it’s just the basic cream cheese frosting I use for cakes, cupcakes, and moisturizing my skin.

Just kidding on that last one.

 
 
 
Now that you have the basic components, you can adorn the cupcakes however you’d like!

 
 
 
You can keep ‘em plain and simple…

 
 
 
Or you can use the flat end of a knife to tap-lift create a meringue-type look.

 
 
 

 
 
 
You can do fun, colored sprinkles…

 
 
 

 
 
 
Or you can go the sugar sanding route.

 
 
 
Pretty!

 
 
 
If you’ve ever encountered a kind soul who gifts you with a delight known as bourbon vanilla sugar…

 
 
 
You can lay it on as thick as you want for a pretty, neutral (and delicious) look.

 
 
 
Or, if you like things a little spicy, you can grab some candied ginger…

 
 
 
Cut it into very thin slivers…

 
 
 
And throw ‘em on the top.

 
 
 
Do this with any kind of dried fruit, too: pineapple, apricot, etc.

 
 
 
You can take the single-berry approach…

 
 
 

 
 
 
At the end, when you’re almost done, stir some berries into the remaining icing.

 
 
 
Yummy…

 
 
 
For my tummy.

 
 
 
They’re not as crazy fancy as so many cupcakes out there, but they’re great for a weekday afternoon.

Or a weekend afternoon.

Or a weekend morning.

Or every day of your life.

Enjoy them today, my friends!

Here’s the handy dandy printable:

 

Ingredients

• CUPCAKES
• 1 cup Vegetable Shortening
• 1-3/4 cup Sugar
• 2-1/2 cups Cake Flour
• 1-1/4 teaspoon Salt
• 2 whole Large Eggs
• 1 cup Buttermilk
• 2-1/2 teaspoons Vanilla Extract (or The Caviar From 1 Vanilla Bean)
• 1 teaspoon Baking Soda
• 1-1/2 teaspoon Vinegar
• Icing
• 1 stick Butter, Softened
• 1 package (8 Ounce) Cream Cheese, Softened
• 4 cups Sifted Powdered Sugar (more If Needed)
• 1/4 teaspoon Salt
• 3 teaspoons Vanilla Extract (or The Caviar From 1 Vanilla Bean)

Preparation Instructions

Preheat oven to 350 degrees. Line 18 muffin cups with cupcake liner papers.

Cream shortening and sugar until fluffy. Set aside.

Sift together flour and salt. Set aside.

Mix eggs, buttermilk, vanilla, baking soda, and vinegar in a separate bowl.

Alternate adding flour mixture and buttermilk mixture to the shortening mixture, mixing after each addition. Mix until totally combined.

Pour batter into cupcake liners. Bake for 17 to 20 minutes, or until just done. Remove from oven, then remove cupcakes from pan and let cool completely. Ice when cooled and decorate with sugar sprinkles, berries, candied ginger, etc.

ICING

Mix all ingredients in a mixing bowl until totally combined. Ice cooled cupcakes.

Posted by Ree | The Pioneer Woman on April 13 2011

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