Classic....yes!!

So, my kiddos haven't really liked any of the cupcakes I've made in past weeks.  In fact, Bryson asked if I could just make a "classic" cupcake!! What is that you may ask?  Well, I needed a little clarification on the definition too!  He said a yellow cupcake and chocolate frosting.  Okay, I can do that!

Well, I started my research...do you know how many recipes there are for vanilla cupcakes?!?!?? Way too many!!  I finally settled on one, and then started searching for a frosting.

Now, I honestly haven't been satisfied with any of the frosting that I've made.  They all have been too sugary or something.  I found a cream cheese frosting and thought I would give it a whirl...so far, the outcome has been good.  I guess I'll find out when my "criticker" tastes it....here's the recipes I used!

Vanilla Cupcake

1 1/4 cups cake flour (I used all purpose flour)

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt (I only used a pinch)

2 eggs

3/4 cup sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup oil (vegetable, canola or extra light olive oil)

1/2 cup buttermilk

(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

Directions-

* Preheat oven to 350*F.

* In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.

* In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat.

* Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  Scrap down the side of the bowl.  

* The batter will be thin.   Pour batter into a muffin pan prepared with paper liners.  Fill liners about 2/3 full. 

* Bake cupcakes in pre-heated oven for 12-14 minutes. 

* Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.

* Frost as desired when fully cool.  

Frosting.....YUMM-O!!!

½ cup (1 stick/8 Tablespoons) butter (set at room temp about 10 minutes, but should still be cool)
8 oz. cream cheese (directly from fridge)
1 teaspoon vanilla extract (always use pure vanilla extract if possible)
4 cups powdered confectioners sugar (I only used 2 cups)
1 to 4 Tablespoons heavy cream, heavy whipping cream (I used 3 tbsps)

Directions:
*Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
*Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

The recipe above will produce a delicious VANILLA flavored frosting, here are a couple of other options to try...

For a Stronger Cream Cheese Flavor: Use an additional 4 oz. (½ block) of cream cheese. This is good for any cake/cupcake recipe that is traditionally topped with Cream Cheese Frosting, like Carrot Cake, or Red Velvet Cake.

For Chocolate Frosting: (my favorite!) add ½ cup unsweetened cocoa.  Add the cocoa powder before adding the powdered sugar, so it gets fully incorporated into the butter and cream cheese *****I used Hershey cocoa)*****

Happy Baking!!!!