August 17, 2011

Vanilla Cupcakes with Vanilla Almond Buttercream Icing

I have a problem.


I love to looking at baking blogs.  And the cupcakes always look completely adorable.  Then, I scan down to the ingredients and I feel disappointed.  Everything has at least 2 sticks of butter in it.

Now, I'm not exactly the most health-conscious eater in the world, but it is disheartening when you have to put 2 sticks of butter into a cake just to make it taste good.  There has to be a better way.

(Also, butter is expensive.  Though, lately I've been buying butter at Costco and I can't believe I haven't been doing that forever.  So much more of a bargain.  With 4 sticks of butter approaching $4 at most stores, I can get 16 sticks for $10 at Costco.  And I do love that butter freezes so well.)

It seemed practically miraculous that I found this recipe and it calls for only 3 TABLESPOONS of butter.  I had to try it for myself.


The Coffee Buttercream that went along with it also looked yummy, but I changed it up just a bit based on what I had in the house.  And I did omit may have omitted just a bit of the butter.  Sorry.  I know.  I disappoint bakers everywhere.

And it's still up in the air as to whether I did or did not eat half a cup of frosting off of a spoon.  No one was here to witness it so, as far as I'm concerned, it never happened.

 
Vanilla Cupcakes with Vanilla Almond Buttercream Icing
makes 12 cupcakes

1 cup flour
3/4 cup sugar
1 1/2 t. vanilla
1 1/2 t. baking powder
1 egg
3 T. room temperature butter
1/2 cup 2% milk

With a mixer, combine the flour, sugar, baking powder, and butter.  Mix until it's combined into a sandy texture.  It takes just a few minutes on low.  Add 1/4 cup of the milk and stir until just combined.  Whisk the rest of the milk, vanilla, and egg together in a small bowl.  Add it to the mixer bowl.  Mix on medium speed until just incorporated, less than a minute.

Spoon batter into liners in a cupcake pan.  Fill them only half full.  Bake at 325 degrees for 20 minutes.

Frost once they are cool.

For Icing:

1 stick softened butter
3 cups powdered sugar, more if needed
2 t. vanilla
1 t. almond extract
2 T. brewed coffee (mine was hazelnut-flavored)
Up to 2 T. of milk or cream, as needed

With a mixer, cream together the butter, vanilla, almond extract, and coffee.  When it's combined, add the sugar one cup at a time.  Add the milk if needed until you reach the consistency you want.

Shared at:
Cast Party Wednesday
What I Made Wednesday
This Chick Cooks
Sweet Treats Thursday
Momtrends Friday Food 
Sweet Tooth Friday
Sweet Indulgences Sunday 

6 comments:

  1. They look yummy! Saw you on linky party, now google friend following you. Please pop by, Karima :) www.karimascrafts.com

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  2. vanilla is the best flavor in the world. your cupcakes look great

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  3. Oh my goodness! That frosting looks delicious! It brings out the kid in me. I would love to eat all of the frosting first. Thanks for sharing on Sweet Indulgences Sunday.

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  4. Cute and delicious looking cup cakes! Oh yeah, I can eat frosting just like that too! LOL shh...don't tell any one!

    My blog turns 1 today and I’m hosting a giveaway on my blog as a way to say thank you for your supports in the past year. Please come over to check it out if you’re interested. http://utry.it

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  5. I eventually had to throw the extra frosting away. It was THAT good and I didn't need to eat it for dinner every night.

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  6. they look like they are from a sugar tale so pretty I love the flavor of vanilla come see what I shared at http://shopannies.blogspot.com

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