Monday, July 16, 2012

Vanilla Cupcakes

Vanilla Cupcakes with Chocolate Marshmallow frosting

Made these yummy cupcakes for work tomorrow, the frosting is creamy and delish.

Cupcake Recipe
  • 2 sticks (1 cup) butter, softened
  • 1 1/2 cups sugar
  • 1 tablespoons baking powder
  • 1/2 teaspoons salt
  • 4 large eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 2 2/3 cups all-purpose flour
Heat oven to 350ºF. Line 12 regular-size muffin cups with paper liners.
 Beat butter, sugar, baking powder and salt in a large bowl with mixer on high speed 1 minute or until well blended. Add eggs; beat 2 minutes or until fluffy. On low speed beat in milk and vanilla (batter may look curdled), then flour just until blended

Spoon scant 1⁄4 cup into each muffin cup, filling each about 2⁄3 full.
Bake 20 to 25 minutes until a wooden pick inserted in centers of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes before removing from pan to rack.

Repeat  with remaining batter. Let cupcakes cool completely before frosting and decorating.
 Each recipe makes 24 cupcakes. If you have two 12-cup muffin pans, you can bake them side by side on the middle rack of your oven if space permits.


2 sticks salted butter, softened
1 teaspoon vanilla
3 cups powdered sugar
1/4 cup cocoa powder
4 Tablespoons Baileys
7 oz jar marshmallow creme (or fluff)

- In the bowl of a mixer, beat butter, vanilla, and Baileys on medium-low speed until smooth and combined.
- Add powdered sugar and cocoa powder, stir a bit by hand . Raise the speed on your mixer to high and beat for 2 minutes until light and fluffy.
- Using a spatula, fold in marshmallow creme, just until swirled throughout. You don’t want it to be completely mixed in.

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