I originally saw these candy corn cupcakes on Our Best Bites and knew I had to do them for Halloween. This vanilla cupcake recipe is also one I’ve been wanting to try so instead of a box mix, I made this recipe from Martha Stewart’s website. The cupcakes were so good right out of the oven – one of my top three cupcakes. But after they sat for a day they were very heavy. I’m not sure if that was because I layered them or if they were supposed to be eaten the same day. Either way they were delicious. Now the frosting was way too sweet for my tastes.
Billy’s Vanilla, Vanilla Cupcakes (via Martha Stewart)
Makes about 30 cupcakes
Ingredients:
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Directions:
Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
Billy’s Vanilla Buttercream Icing
Makes enough for 30 cupcakes
Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners’ sugar
1/2 cup milk
1 teaspoon pure vanilla extract
Directions:
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
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