Did you know that every day is a national food day? It’s true, just Google “national food holidays”. Obviously, any day that happens to be some sort of national cupcake day, chocolate day or peanut butter day for example, are my favorite of days. But I have to say that one of the most oddly labeled national food holiday days is November 12th, “National Pizza with everything day (except anchovies)”. I mean really? I burst out laughing when I was reading these off to my boyfriend. So prepare yourself, it’s only two days away!
Lucky for you, today is National Vanilla Cupcake day (also without anchovies)! Yahoo! I decided that for this day, I would try two new recipes, both a cupcake and a frosting. I browsed through blogs to determine which recipe I wanted to try next; it had to be from scratch. I decided to try Glory’s recipe from her blog Glorious Treats; it seems like she did her homework and I wanted to give it a try. The Glorious Treats blog is one of my favorite blogs; she is very talented!
Her cupcake recipe is moist and light, although I think I overcooked mine a little. Her recipe yields 15-16 cupcakes. The cupcake rose nicely and baked fairly evenly. I usually don’t like to open the oven halfway through baking, but in this case, I probably should have rotated my pan halfway through to make sure they all cooked evenly. In my oven, the cupcake in the back of the pan tend to cook faster than in the front.
Vanilla Cupcakes (recipe from Glorious Treats)
Yields 14-16 cupcakes
1 1/4 C Cake flour
1 1/4 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
¾ C Sugar
1 1/2 tsp Pure vanilla extract
1/2 C Oil (I used vegetable, but she said you can also use canola or olive oil)
1/2 C Buttermilk
- Preheat your oven to 350°F.
- In a separate bowl, combine dry ingredients: cake flour, baking powder and salt.
- Using the bowl for your electric mixer, crack 2 eggs and beat for 10-20 seconds.
- Add sugar and beat on medium speed for another 30 seconds.
- Add vanilla and oil and beat until incorporated.
- Reduce the speed on your mixer to low and slowly add half of your flour mixture followed by half of your buttermilk. Repeat this by adding the rest of your flour and then the rest of your buttermilk. Beat until incorporated, you may have to scrape down the sides of the bowl to ensure all ingredients are well mixed.
- Prepare you muffin tin with liners and fill about 2/3 full. You batter will be thin so pour cautiously!
- I was able to make 14 cupcakes using my 3 tbsp Pampered chef scoop. These are a wonderful investment, I have all three sizes and I use them all the time (The 1 tbsp scoop is perfect for mini cupcakes).
- Once you oven is pre-heated, bake for 12-14 minutes.
- Let the cupcakes cool in the pan for a couple minutes before removing them; then transfer to a wire rack. Allow the cupcakes to cool completely before frosting.
For the frosting, I made Vanilla bean Swiss meringue buttercream from my Martha Stewart Cupcake book. This was my first time making this frosting and it is absolutely heavenly. It is so light and creamy, but not overwhelmingly vanilla-y. I had a great time playing around with different piping tips to see how the frosting held up. It is very easy to pipe this type of buttercream and best of all, it hold its shape! Check out my post about Swiss meringue buttercream for the recipe.
Happy Vanilla Cupcake day!