VERY Vanilla cupcakes
The Kid loves vanilla. He’ll take a scoop of plain vanilla over a fancy sundae any day. For these cupcakes I went all out in flavor by using a hefty amount of vanilla, vanilla sea salt and even vanilla milk.
I think I accomplished the vanilla-ness of these cupcakes TO THE EXTREME. Vanilla Ice would be proud.
VERY Vanilla cupcakes
Ingredients:
3/4 cup (1-1/2 sticks) unsalted butter
1-3/4 cups sugar
3 eggs
2-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon of vanilla sea salt
1 cup VANILLA milk
1 Tablespoon vanilla
vanilla buttercream
vanilla sea salt (for sprinkling)
Instructions:
Preheat oven to 350 degrees. Prep a cupcake pan with liners.
In a medium bowl whisk the flour, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixer cream the butter and sugar until fluffy. Carefully add the eggs one at a time until incorporated, then add the vanilla.
Alternate milk with the dry ingredients until combined.
Spoon the batter into prepped liners, bake 15-17 minutes depending on your oven. Let cool on a wire rack.
Frost with vanilla buttercream and a sprinkling of vanilla sea salt.
Our son loves poppyseed muffins. Do you think adding poppy seeds to this recipe be ok?
So hungry…must settle for a PB&J sandwich and coffee.
@xtena No. Don’t do that. I’ll send you a recipe.
These look great! And the good thing about the ultra pasteurized milk is that it is already at room temperature.
Yummy!! I miss you for so many reasons at work but, I especially miss all the treats we used to sample! I’ll have to try to make these myself :o)
Where on earth do you get those adorable dishes?!?
I definitely want to try these for my son’s birthday! They look so yummy! What is the recipe for the frosting you used?
@Tina: Most of my dishes I get from Fishs Eddy in New York.
do you think using the whole cornstarch + all purpose flour as a substitution for the cake flour would work?
What is 1-1/2 sticks of butter in cups? Sorry, crazy Canadian here. 🙂
@jami 3/4 cup is 1-1/2 sticks of butter.
@sophsoph05 Sure, I’ve done that when I’ve run out of cake flour – the difference is barely noticeable.
Do I need to use sea salt? Can’t I just use kosher table salt?
@Meg
Sure, kosher salt is fine.
Do you think one could make vanilla sea salt the same way you make vanilla sugar (stick a vanilla bean in some fleur de sel, or what-have-you)?
What does the vanilla salt do??? i’ve never heard of putting any kind of salt in a cake
Would it be ok to use regular milk instead of vanilla milk, or is there a big difference?
Yes, you can use regular milk – the vanilla milk just adds an extra punch. It will still be delicious either way, I promise.