I really take vanilla for granted. I strive to create unique flavor combinations, but having a vanilla base can really compliment any flavor, and make the taste much more sensual. I have a great almond white cake recipe, but I have been trying out vanilla recipes from some of my favorite bakers. Here is Bakerella’s vanilla cake recipe that I love. I think I will add french vanilla instant pudding the next time I bake it. The buttercream is my own. I get so many compliments on my buttercream. The consistency and flavor are on point.
Bakerella’s Vanilla Cupcakes
2 2/3 cup all purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
4 egg whites
1 cup whole milk
1 tablespoon vanilla
2/3 cup salted butter, softened
Preheat oven to 350 degrees. Line 24 cupcake tins with liners. Sift flour, sugar and baking powder into a large mixing bowl and then mix together on low. In another bowl, stir egg whites, milk and vanilla together. Add butter to the flour mixture and mix together. As it starts to combine, slowly pour the milk mixture in and mix until completely combined. Pour into tins about 2/3 of the way full and bake for 20-25 minutes. They are ready when a toothpick inserted comes out clean.
Vanilla Buttercream
1/2 cup unsalted butter, softened
1 cup butter flavored shortening
1 tablespoon vanilla extract
5 cups powdered sugar
2-3 tablespoons heavy whipping cream.
Beat the butter and shortening in a medium bowl with an electric mixer until smooth, about two minutes.
Add the powdered sugar two cups at a time. After the first two cups add the vanilla and beat until combined. Add another 2 cups of sugar then add 1 tablespoon of the whipping cream and combine. Add the last cup of sugar and 1 tablespoon of whipping cream. If the buttercream is a little too thick add the last tablespoon of whipping cream. Once all combined and smooth place in a piping bag and swirl onto cupcakes. Sprinkle for that extra flare!
