Vanilla Cupcakes with Vanilla Bean Lemon Buttercream

Sometimes, I forget why I love baking.

I get so caught up in all the hustle and bustle of the day that I just...forget. I forget what butter and sugar look like mixed together. I forget what it's like to feel dough kneaded between my fingers. I forget what it's like to spread homemade icing on a cake, or pressing down buttery delicious graham cracker crumbs into a springform pan. I forget the heat of the oven, the smell of freshly baked cinnamon apple muffins, the first bite into a homemade cookie...

I forget all of the things that are so important to me. That keep me calm, balanced, and happy.

Baking has always been my get-away vacation from the norm. It's time I spend alone in a kitchen with nothing but frantic ideas. It's relaxing, for the most part. And even when it's not -- even when you take a task on so great that you end up curled into a ball on the kitchen floor with icing in your hair and a mess on the counters... you still feel like you conquered the world once that awesome dessert you spent 5 hours to perfect is on your table ready to be served, its demanding presence drawing everyone in.

They ooh, and ahh, and smile, and become happy with each bite. Therefore, making you happy in the process. Because not only did you totally kick that recipes BUTT, but you made people smile and forget their problems.

Baking is a gift. And I need to find more time in my life to do it.

That's why I forced myself in the kitchen yesterday. Though I dreaded the pile of dishes that would follow, I proceeded with confidence. I thought up a recipe. I mixed it all together. I baked them at 350F. And then I frosted them.

Thus, the birth of Vanilla Cupcakes with Vanilla Bean Lemon Buttercream.

And despite the natural light outside not doing well for my little starter DSLR, I went ahead and posted anyway.

'Cause honestly? These cupcakes could make anyones day ten times better.

I've never actually used real vanilla bean in a recipe before, so I was excited when I did for this one. I practically jumped around the room, showing everyone my vanilla bean.

I must've sounded like some kind of Ina Garten obsessed freakshow.

"Look! LOOK! It's a VANILLA BEAN. A REAL VANILLA BEAN! Oh my God. It's the pod and everything! Holy crap! I've only seen this on the teevee!"

Sadly, no one seemed as enthralled by it as I was.

Whatever. Don't judge me.

Anyway, I'm glad I mixed this into the buttercream. It added a fantastic vanilla flavor that I just loved. I used just a little bit of lemon, not enough to overpower it. I didn't want to get rid of that vanilla bean flavor. But you can definitely taste undertones of it. And when your teeth hit the perfect, fluffy vanilla cupcake underneath, you will be in spring HEAVEN.

It's really great to make for any spring-time get together, for church or just for friends coming over for a bit. I highly recommend eating it outside with a pitcher of lemonade while it's nice and sunny...preferably by a pool :) (If you don't have a pool, that's ok -- i'm sure those weird neighbors across the street wont mind you using theirs.)

Vanilla Cupcakes with Vanilla Bean Lemon Buttercream

INGREDIENTS:

Vanilla Cupcakes
1 1/2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoon baking powder
1 stick butter (8tbsp), room temperature (VERY important!)
1 egg
2 egg yolks
1/2 cup sour cream or full-fat yogurt
1 1/2 tsp vanilla extract

Vanilla Bean Lemon Buttercream
1 vanilla bean
1 large lemon (or 2 small)
1 tbsp vanilla extract
2 sticks butter (16tbsp), room temperature
3-4 cups powdered sugar

INSTRUCTIONS:

1. Preheat oven to 350F. Place cupcake liners in a 12pc cupcake pan or spray with nonstick spray or bakers spray.

2. In an electric mixer with a paddle attachment (or hand mixer), combine the flour, sugar and baking powder together. Add in the butter, eggs, vanilla, and sour cream/yogurt, and mix for 30 seconds (or 1 minute for hand mixer) until the dough is smooth with no clumps, making sure to scrape down the sides.

3. Disperse batter evenly into cupcake pan. Place in the oven and bake for 20-25 minutes or until tops are pale golden and a toothpick through the middle cupcake comes out clean. Once done, leave to cool on a wire wrack.

4. Meanwhile, make the frosting. To a bowl, add the butter, vanilla extract, the zest of 1 large lemon, and the juice of the same lemon. Mix together briefly to combine. Using a sharp knife, cut down the middle of the vanilla bean and scrape the beans inside out and into the mixing bowl. Mix again until the beans are incorporated into the butter. Add 3-4 cups gradually to the bowl until your frosting has the consistency you like, checking for taste after each addition (make sure it's not TOO sweet!)

5. Once cupcakes are cooled COMPLETELY, frost cupcakes as you desire (I just swirled them on with a knife... I'm simple.)

Red Velvet Cupcakes with Cream Cheese Frosting

I have an aversion to cupcakes.

I don't know why or what it is about cupcakes that are unappealing/unappetizing to me. And I'm not talking about just a particular part of the cupcake. I don't eat the cake and leave the frosting or vice versa. No, I just flat out leave the whole thing in tact.

It doesn't even matter if they are homemade or store-bought. If the frosting is cream cheese or buttercream. Either way, chances are I'm going to pass them by the dessert table and go straight for the out of the box brownies.

I didn't realize how alone I was in this feeling until my co-workers and I had a huge discussion about cake and desserts in the break room one night, where I stated briefly that I "didn't like to eat cupcakes".

The jaws dropped to the floor and it was like in seconds I was Jason Bourne trying to figure out what was wrong with me and why everyone wanted me dead. "You don't like cupcakes?!" they exclaimed, following with statements like: "cupcakes are my favorite! how can you not like cupcakes?" "I've never met anyone who didn't like cupcakes!" "Alex, you can't be a baker and not like cupcakes." As I sat there, my reputation as a baker diminished for my dislike of cake and frosting and everything else, I decided to do what any hard-headed baker would do.

I asked someone what their favorite cupcake was and I baked it that very week.


Of course, out of all the types of cupcakes that could be requested, Red Velvet made it's way to the top of the list. Sure, yeah. Pick the cake with the five gallons of food coloring in it, I thought, as I grumpily grabbed a whole bottle of it from the grocery shelf. Three dollars to prove my worth. All because of a cupcake debate.

As I woke up that very morning at 9AM to bake those cupcakes to take to work, I couldn't help but try to figure out in my head all the reasons of why I don't like cupcakes. So far, this is all that I have:

1. I ate too much pillsbury chocolate frosting out of the can as a child, and have ruined myself forever.

2. I ate five cupcakes at a party once and ended up puking up sprinkled cake mix, and have ruined myself forever.

3. Frosting cupcakes sucks.

4. Frosting cupcakes suck when you have no pastry bags.

5. Frosting cupcakes suck when you have no frosting tips.

6. Frosting cupcakes sucks.

7. I am too impatient to frost a cake or a cupcake and make it look nice.

8. I am too impatient to bake five hundred cupcakes and make them look nice.

9. I am too impatient.

10. At least when you eat 5 cookies as a midnight snack you don't have 5 empty wrappers waiting on the desk/counter/trashcan to give you a guilt-trip in the morning.

11. In fact, why the hell do cupcakes have to have wrappers? What makes them so special that I have to spend an extra 2 dollars just to make them look pretty? They already have frosting, what more do you want from me!?

12. Cupcakes are divas. Divas with wrappers. And sprinkles.

13. I'm poor.

Now that I think about it, I'm pretty sure that my relationship with cupcakes has absolutely nothing to do with that list and I just am one of those people who prefer the apple to the orange. But at least I can go home happy knowing that while I may not like everything that I bake, at least I can bake it and know it will taste good regardless. Even if it doesn't have sprinkles on it. Or a wrapper. Whatever.

These cupcakes will definitely hit home for any red velvet cake fan. Please, do not skimp on this one. The cream cheese frosting is a must, as is the cake flour. If you leave those two out, you will only be left with an unsatisfying heavy cake that is most definitely not red velvet. And just a tip: Don't forget to check if you have enough red food coloring. 2 tablespoons is more than that little container you get when you buy a pack of assorted colors. Trust me on this one. I know from experience... and failed "pink" velvet cakes.

Red Velvet Cupcakes with Cream Cheese Frosting
(Adapted from Annie Eats)

INGREDIENTS:

For the cake:
2½ cups cake flour
1½ cups sugar
1 tsp. baking soda
1 tbsp. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) liquid red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar

For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted

DIRECTIONS:

1. Preheat the oven to 350° F. Line cupcake pans with paper liners.

2. In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.

3. In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended. Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.

4. Divide the batter evenly between the prepared liners. Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes.

5. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

6. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.

Yield: 24 Cupcakes

King Cake Cupcakes

Happy National Bagel Day!

I don't know how many celebrations you can cram into one day, but I'm sure someone out there is trying to score a meal for each ocassion. Which won't be hard, I'm sure. 'Specially if you live in New Orleans. Those people know how to party. Not that I would know or anything... *insert innocent whistle here*

Actually, in all honesty, I'm not really a party person. I'm more of the stay home and make fun of reality t.v. shows while kneading dough kind of person. But I do enjoy the ocassional outting with friends and having a couple of drinks. Though, I can definitely skip on the "freeing your boobies" part of partying. Especially when said boobies have some weird deformed overlarge nipples that have some kind of satanic piercing going on.

Sorry. You probably didn't want to hear that. Trust me. I didn't want to see it. Scarred for life much? You bet.

But let's not talk about that. Let's talk about cupcakes. King Cake Cupcakes!



Besides the whole letting your milk jugs express themselves openly, Mardi Gras celebrates the love of all things pastries. From fried foods, to pancakes, to King Cakes... It's not just in New Orleans, but in places like Latin America and the Carribean. Mardi Gras is celebrated the day before Ash Wednesday, and the festivities range from carnival activities to simply gorging out on all things sugary and fatty before the ritual of fasting for Lent. Although I'm pretty sure that most people who celebrate Mardi Gras are just looking for an excuse to eat a crap load of carbs. Hey, i'm not judging. Any day where it's socially acceptable to gorge out is cool with me. Then again, I like any excuse to bake horrible sugar-laden foods. Which is why these cupcakes definitely made my list of things to make.

I've never had a traditional King Cake, but I do know the basic ingredients on how to make one. Since I was thinking of actually making my own King Cake, I tried my hardest to learn all the techniques -- only to realize that I was quite a few ingredients short, and the whole process seemed very daunting. Instead, I took the easy way out and made an adapted, non-yeast version that can be made at your convenience. I'd say the most difficult part of making these was probably the wait time between cooling and decorating. After that, however, you better have a friend or two to invite over... Because these cupcakes are guaranteed to consume at least three different meals of your day. Seriously. They are GOOD. And by finely chopping the pecans, you get a nice little toasted nutty crunch in each bite. Which is awesome. Unless you have a nut allergy. Then, not so awesome... But I bet these cakes would taste great with, or without the pecans. They are that good, people.

Hope you all enjoy your sugar comas today. And don't forget to eat a bagel. It's just the right thing to do.



King Cake Cupcakes

INGREDIENTS:

CUPCAKES:
1/2 cup butter, melted and cooled
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 cup milk
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup finely chopped pecans, toasted

ICING:
1 cup + 1 tablespoon powdered sugar
3 tablespoons warm water

+ Colored yellow, green and purple sugar for decorating

DIRECTIONS:

1. Preheat oven to 375F and spray 16 cupcake liners with nonstick spray.

2. Whisk together dry ingredients (flour, cinnamon, etc)

3. Whisk together butter and sugars until smooth. Whisk in egg, milk, and vanilla.

4. Stir in dry ingredients and pecans just until there is no trace of flour left (do not overmix, your batter will be lumpy -- that's a good thing).

5. Fill cupcake liners with batter, and stick in oven for about 10 minutes or until a toothpick comes out with just a few moist crumbs.

6. Cool on wire wrack.

7. Once cupcakes are cooled completely, whisk together the powdered sugar and warm water until smooth. Drizzle with a spoon over cupcakes liberally. Sprinkle with colored sugar/sprinkles.

Banana Split Cupcakes

You know what I read today?

That people actually have a "traditional" way to eat a banana split.

What!?

I didn't even KNOW there was such a thing as rituals when eating a banana split. I mean. Really, the last thing on my mind is how i'm going to eat a banana split when you put a big bowl full of ice-cream, whipcream, banana, hot fudge with a wicked cool cherry on top in front of me. The only thing I'm thinking is: "Where is my spoon and I swear to God my *insertfriendnamehere* better not eat that cherry"... Definitely not sitting there contemplating specific ways to eat my banana split.

But did you know that people actually do that? Some people say that what you're suppose to do is eat the ice-cream flavors IN SPECIFIC ORDER. Someone said that they like to start light (strawberry first), then go right for the chocolate, and then end with the vanilla... Another person said that they only eat the whipcream with the banana and leave the ice-cream till afterwards... Are you serious?! Hello! Banana splits were totally not meant to be deconstructed! And no part should ever be ignored. Maybe other people are into that... but as for me, I think I'll stick with just delving in and appreciating all the flavors at once. Oh yes. Sugar overload. It's one of lifes necessaties. Especially concerning banana splits.

Not to mention someone said they don't even like the cherry on top! Pshh.

The only way a banana split should be deconstructed is if it's reconstructed to make something even better. Yes, people. Banana split cupcakes. They exist. Thank God do they exist.

Banana cupcakes topped with a light vanilla buttercream, drizzled with chocolate syrup and then topped with candied cherry-halves... It sounds complicated, doesn't it?

Well, it's not at all! As long as you have some spotty bananas, butter, chocolate syrup, and cherries (don't have to be candied!), you are good to go. And if you're into some crushed walnuts, you could add those too! (Unfortunately allergies were put into consideration when making these cupcakes... so no nuts on these babies).

The cupcakes are insanely easy to make but BE WARY -- they make A LOT. I was using a mini-cupcake pan for the majority of them and WHOA, I made enough to put Friendly's banana split out of business. For real.

While they don't give you the ice-cold sweet treat you may be looking for... if you want to enjoy all the flavors of a banana split in a cute little munching form, this is definitely the way to go. Plus, I have a hunch that their less calories than a normal banana split. Just sayin'.

If you do make these though, I better not see you wiping off that frosting or taking off that cherry.
And if you do, well... I'll have it ;)

Banana Split Cupcakes

(Makes about 36 mini cupcakes, and about 24 regular cupcakes)

Banana Cupcakes

2 1/2 cups all-purpose flour
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk

Vanilla Buttercream Frosting

1 stick butter, softened
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
5 cups confectioners' sugar
1/4 cup milk


**Additional toppings:
Candied cherries, halved,
crushed walnuts,
chocolate syrup (homemade or store bought)


Directions:

1. To make Banana Cupcakes, Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pans (or just spray liberally with cooking spray.) In a small bowl, whisk together flour, baking soda and salt; set aside.

2. In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Pour batter into muffin pan.

3. Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.

To make vanilla buttercream frosting, in a large bowl, cream butter until light and fluffy. Add salt, vanilla, confectioners' sugar and milk. Beat well. Add more/less sugar/milk for desired consistency.

How to set up cupcakes: Using a piping bag or other, pipe frosting on COOLED cupcakes. Put half of a candied cherry in middle. Melt chocolate to syrupy consistency (or use already made chocolate syrup), and with a small spoon drizzle chocolate over cherry and frosting. Garnish with finely chopped walnuts if desired.