I have been on vacation this week having a great time. I was even able to see one of my besties as we happen to be in the same town at the same time! YAY! As of now, I am not coming home broke, so that is a first for us! I just downed some delicious cupcakes and they were heaven.
I know, I know, my diet (avoid these 4 diet mistakes) doesn’t like it, but hey, I am vacation.
I can always start fresh this week. Well I decided I needed to do a good original cupcake recipe that tastes even better than those shops. Here is a good vanilla bean cupcake recipe with strawberry icing.
We can all start our diet (don’t make these mistakes) again this week. Mmmm.
1 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 stick butter, melted
1/4 cup sour cream
3/4 cup milk
1 1/2 teaspoons pure vanilla extract seeds scraped from one vanilla bean (these can always be left out, and the cupcakes will still be delicious)
1. Preheat oven to 350 degrees. Line a standard muffin tin with cupcake liners. Combine all ingredients in a food processor fitted with the blade attachment. Fill cupcake liners slightly more then halfway full.
2. Bake for 15 minutes, or until center cupcakes bounce back when touched. Transfer to a wire rack and let cool completely. Frost with strawberry buttercream.
3 large strawberries at room temperature
1 stick butter, at room temperature
1/2 teaspoon pure vanilla extract
3-4 cups powdered sugar
1 tablespoon heavy cream
In a food processor, pulse strawberries until pureed. Add in butter and vanilla, and about 2 cups of the sugar. Pulse until well combined. Incorporate cream. Add in small amounts of powdered sugar, pulsing after each addition, to reach the desired consistency. Frosting should be smooth and soft, yet hold its shape.
Recipe thanks so much to Sophistimom