A few weeks ago, my friend Amy and I decided to make a friendly little bet. We bet on our college football teams who were playing against each other in a bowl game.
It was my Tigers
vs. her Hawkeyes
What did we bet you may ask? Well Sprinkle’s cupcakes of course! When Marc heard about our friendly wager- he wanted in. Only for the prize of course. This may be the only time in the history of our marriage that he would be rooting for my Tigers.
Unfortunately, things didn’t go so well for my team. We lost to the Hawkeyes 27-24. I made a terrible mistake by betting on this game!!!!
Of course instead of running out and purchasing cupcakes for Amy and her fiancée Kevin- I offered to bake them instead. (Which at the end of the day is like a prize for me. I love having excuses to bake.)
Amy’s request was a vanilla cupcake with vanilla frosting. After searching for a good recipe, I ended up finding a great one in my Martha Stewart’s Cupcakes Book. I went with a recipe that I adapted from her Marble Cupcake recipe. Instead of marbleizing the cupcakes with chocolate swirls, I kept them all vanilla.
Now… sometimes I go over the top with some of my treats (as in my Ultimate Rice Krispies Treats). But I knew for these vanilla on vanilla cupcakes- that I would need to hold back and keep them simple.
I considered coloring the frosting pink or blue or green. But I restrained myself.
The only addition I did end up making was blue and yellow sugar sprinkles.
Overall I’m pretty happy with how the cupcakes turned out. However, there is one thing that I need to learn to do when I’m making cupcakes. When the recipe says- fill the the tins 3/4 of the way full- I should listen. I always go overboard and fill them almost all the way to the top. I think that’s why I sometimes end up with crispy dark edges. Personally, I don’t mind that because I like my food well done or a little burnt even- but not everyone enjoys that!
Amy and Kevin- congrats on your big win! I hope you enjoy them! If not- I’ll take you to Sprinkles.
Now- who is going to help me clean up this mess?!?!
Vanilla/Vanilla Hawkeye Cupcakes
Adapted from Martha Stewart’s Marble Cupcakes
(Should make 16- I ended up with 12 due to overfilling my tins)
1 3/4 cups cake flour (not self-rising), sifted
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk, room temperature
1/3 cup heavy cream, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Stir together cake flour, baking powder, and salt. Combine milk and cream.
2. With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk mixture, and beating until combined.
3. Fill prepared cups with batter, filling each three-quarters full. Bake, rotating tins halfway through, until tops are golden and a cake tester (i.e. toothpick) inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
For the Frosting:
Makes about 4 cups
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
1. With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
2. Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
3. Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.