I’m back! I was gone for about a week because I went up to Edmonton to mark English diplomas. I ended up working for about 12 days straight, and wanted to just take a little break.
After I got back, I wanted to make something, and I asked Paul if he was craving anything. His answer was just a simple vanilla cupcake. Hence, this recipe.
This recipe was also extremely easy. It uses simple, pantry ingredients and can be whipped up in about 10 minutes. It also uses only a few dishes, so you can have cupcakes in less than an hour!
This is going to be a short post, mostly because I’m still extremely tired, but these are a simple treat that yield a high reward.
Yield: 2 dozen cupcakes
For the cupcakes:
2½ c. flour
2 c. sugar
3 tsp. baking powder
1 tsp. salt
1 c. milk
½ c. vegetable oil
1 tbsp. vanilla
1 c. water
For the frosting:
½ c. butter, room temperature
½ c. shortening, room temperature
4 c. icing sugar
1½ tsp. vanilla
2-3 tbsp. milk
To make the cupcakes, preheat the oven to 350°F and line two cupcake tins with paper liners.
In a large bowl, add the flour, sugar, baking powder, and salt and whisk to combine.
In a medium bowl, whisk together the milk, vegetable oil, vanilla, and eggs. Add the wet ingredients to the dry and whisk until combined.
Slowly add the water to the batter, and whisk gently until combined. The batter will be thin.
Fill the cupcake liners halfway, then bake for 15-17 minutes, or until a toothpick inserted into the center of the cupcake comes out with a few moist crumbs.
Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack and cool completely.
To make the frosting, combine the shortening and butter in the bowl of a mixer fitted with a whisk attachment. Beat until combined and fluffy.
Add two cups of sugar, and beat on low until sugar is combined. Add in the vanilla and 1 tbsp. of milk and whisk again.
Add the remaining icing sugar, and beat on low until well combined. Add more of the milk until the desired consistency is reached.
Fill a piping bag with a large star tip and ice the cooled cupcakes. Serve immediately.