This month, our recipe for Secret Recipe Club comes from Maxine from Why Am I Not Skinny, which is a fantastic blog name. I like to bake and she has a lot of dessert recipes. It was hard to decide what to make.
I finally chose her Cupcakes from Heaven, but her Upside Down Peach Sponge Cake was definitely a top contender too. I think I’m going to try that later this month.
But for this month’s recipe…the cupcake is a vanilla cupcake with a buttercream frosting. And also the ingredients were in American and metric, which is great because I was too lazy to convert the ingredients. It made me laugh because she also mentions in her blog post about how great it is to not have to convert to metric!
In Maxine’s bio she talks about how she believes that we have a 2nd stomach for desserts and sweets. When my daughter Jessica was little, she told us she had a regular stomach and a dessert stomach, and it is still a running joke in our family. Must be some truth to that.
The vanilla cupcakes are simple to make. The only thing I did not have was a lemon for the zest so I omitted that, but they were still delicious. They bake up quickly. While the cupcakes are cooling the buttercream frosting can be made. Frost them. Decorate them if you want.
Sit down and take a break and have a sweet treat.
Vanilla cupcakes that will please any sweet tooth
- 1/2 cups softened butter
- 2/3 cup granulated white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 2 cups powdered sugar
- 1/2 softened butter
- 1 teaspoon pure vanilla extract
- 2 Tablespoons milk
- Beat the butter and sugar for the cake until light and fluffy.
- Continue beating and add one egg at a time and the vanilla. Make sure each addition is incorporated well.
- In a separate bowl, sift together dry cake ingredients.
- Slowly mix dry ingredients into wet ingredients.
- Add milk.
- Fill paper-lined muffin cups and bake at 350 degrees for 17-20 minutes, or until a toothpick comes out clean.
- While cupcakes are baking, combine the frosting ingredients and chill until needed.
- Allow cupcakes to fully cook before frosting them.
Oh, and check out who else is playing along for Secret Recipe Club this week! Here’s the full list:
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Sharon is a co-founder here at The PinterTest Kitchen. She works part-time at a local winery and is also very involved in running her husband’s wrought iron business.