vanilla cupcakes.. again.

these were for my cookbook that i am creating for my design class.
beautiful photographs! thanks to my friend's camera.


o yes.. the dilemma.
to pipe or to spread?
i lean more towards the piped because it's a nice refined look. but a lot cafes just spread it with a spatula and then adorn it.



these sprinkles and colors remind me of childhood.
people love sprinkles i've noticed. from the two choices, my peers usually wanted the sprinkled. it shows we all have a kid inside of us. :)





all packed up and ready to go.
what would we do without tupperware, rubbermaid, or ikea!
:P


anyways,
this recipe is actually different from the one i have posted before.
i have used Billy Bakery's vanilla vanilla recipe instead of Magnolia's.
i think i prefer billy's because a.it's fluffier and b.it's easier! he uses this one bowl technique which is ALWAYS so convenient.
their buttercream is identical. and so still very yummay.

here is the recipe.
from www.marthastewart.com

Billy's Vanilla, Vanilla Cupcakes

Makes about 30 cupcakes

ingredients

• 1 3/4 cups cake flour, not self-rising
• 1 1/4 cups unbleached all-purpose flour
• 2 cups sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• Billy's Vanilla Buttercream
• Colored Sprinkles, for decorating, optional
• Alternate frosting: Billy's Chocolate Buttercream

Directions

1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.