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Vanilla Cupcakes For Two, Please
by Guest Writer, Valerie WhitmoreI love vanilla. It's not what you normally hear when you ask someone "what's your favorite flavor ____?" I imagine chocolate ranks highest among things like cakes, ice cream, and other desserts. Not me. I love vanilla
Oh, yes, sometimes I'll venture to the wild side and try a different flavor. But I love the unadulterated, unmasked, unpretentious flavor of vanilla
Now, why I was even baking at all today is a bit insane. I could have just as easily titled this post "Baking With Bronchitis", because I should be in bed, not in the kitchen. I was actually in bed but I was thinking about all the work I wasn't doing (curse of a workaholic). I was thinking about the fact that today was National Vanilla Cupcake Day and I was missing it. I'd been planning to bake for it for days (since it's my favorite flavor and totally worth celebrating), but as I felt worse and worse as the week went on, it didn't happen
Maybe it was the fever, or maybe it was the cough syrup making me feel euphoric - but next thing I knew I was preheating the oven.
I don't do a lot of baking in general. Mostly because it's just the two of us here usually and neither of us want 2 dozen goodies staring at us, tempting us to add them to our waistlines. So my goal was to make a recipe that would be more appropriate for our family size
The recipe for vanilla cupcakes makes two perfectly sized cupcakes in a standard muffin/cupcake pan.
I used paper liners but you could use silicone muffin cups if you wish.
Nothing like having to photograph your cookware to notice just how old and beat up it is. This muffin pan is a hand-me-down from my mom. I have no idea how old it is.
I started watching the cupcakes after about 10 minutes in the oven. I took them out at 12 minutes but they honestly could have used maybe just one more minute. They were super close to being done and I didn't want to over bake them either.
I love how beautifully white they are. That's from only using egg white, not the yolk
Let them cool completely on a rack, then frost them. I made a small batch of vanilla frosting for them but you could use whatever you like. Or tint the frosting with color, or add different flavoring than vanilla
I piped the frosting on using a pastry bag and a large tip but you can definitely just slather it on with a knife or pastry spatula
And having a cupcake for breakfast made me feel just a little bit better, I think
Get the recipe -> Vanilla Cupcakes For Two (frosting included)
Oh, yes, sometimes I'll venture to the wild side and try a different flavor. But I love the unadulterated, unmasked, unpretentious flavor of vanilla
Now, why I was even baking at all today is a bit insane. I could have just as easily titled this post "Baking With Bronchitis", because I should be in bed, not in the kitchen. I was actually in bed but I was thinking about all the work I wasn't doing (curse of a workaholic). I was thinking about the fact that today was National Vanilla Cupcake Day and I was missing it. I'd been planning to bake for it for days (since it's my favorite flavor and totally worth celebrating), but as I felt worse and worse as the week went on, it didn't happen
Maybe it was the fever, or maybe it was the cough syrup making me feel euphoric - but next thing I knew I was preheating the oven.
I don't do a lot of baking in general. Mostly because it's just the two of us here usually and neither of us want 2 dozen goodies staring at us, tempting us to add them to our waistlines. So my goal was to make a recipe that would be more appropriate for our family size
The recipe for vanilla cupcakes makes two perfectly sized cupcakes in a standard muffin/cupcake pan.
I used paper liners but you could use silicone muffin cups if you wish.
Nothing like having to photograph your cookware to notice just how old and beat up it is. This muffin pan is a hand-me-down from my mom. I have no idea how old it is.
I started watching the cupcakes after about 10 minutes in the oven. I took them out at 12 minutes but they honestly could have used maybe just one more minute. They were super close to being done and I didn't want to over bake them either.
I love how beautifully white they are. That's from only using egg white, not the yolk
Let them cool completely on a rack, then frost them. I made a small batch of vanilla frosting for them but you could use whatever you like. Or tint the frosting with color, or add different flavoring than vanilla
I piped the frosting on using a pastry bag and a large tip but you can definitely just slather it on with a knife or pastry spatula
And having a cupcake for breakfast made me feel just a little bit better, I think
Get the recipe -> Vanilla Cupcakes For Two (frosting included)