I don’t think I’d ever say this but… I think I’m over cupcakes and anything sweet for a while.
In the past 7 days I’ve made a cake, chocolately pillow cake bliss bars and these moist vanilla cupcakes with vanilla-maple buttercream frosting (as a side note, the reason I’ve been baking so much is because my MIL, FIL and Andrew’s birthday is all within 2 weeks of each other).
So that means a lot of sweet stuff. But now I feel like I have cake coming out of my EARS! Not that I’m complaining or anything… they’ve all been ridiculously yummy but enough is enough. I’m tapped out.
But before I stay away from sweets all together, I had to share this recipe with you. I searched and searched for a recipe and adapted a little bit here and there and came up with an AMAZINGLY moist cupcake recipe. If I had to describe the consistency, it’d be a bit more spongy then cakey. I think because of the sponginess it makes the cupcake super moist and yummy. They actually kind of remind me of my pillow cake bliss bars (you really have to try that one out) only these have a strong vanilla taste — yum!
Oh and one thing to note when mixing these bad boys up. When it comes time to mix in the flour and milk, it’s important to not over mix. The way you know you’re not over mixing is by not allowing all the ingredients to mix completely together before adding the flour or milk. So if you mix in the milk, give it a couple whirls, add the flour, give it a couple whirls (you’ll still see bits of dry flour) and continue alternating milk and flour until all done. Then give it about 10 whirl arounds before you stop mixing. The batter will be a runnier consistency. (I hope that makes sense, if you need more clarification, leave a comment below).
And the frosting? I wanted something that DID NOT have a million cups of powdered sugar (holy shiz anyone?) but fluffy, light, not super sweet and delicious and that could withstand the heat of the beach (we spent Andrew’s birthday by the water). This vanilla-maple buttercream totally hits the nail on the head. I’m such a frosting girl and the buttercream satisfied my belly.
Side note: I’ve been having a really hard time lately with my photo taking skills because of the weather so when I snapped a quick photo of the cupcake and saw that it actually looked good, I got super excited. I put some frosting on a few other cupcakes, set up the space and started snapping.
I felt like one of those photographers that work for Vogue who probably are speaking to their clients like, “Work it girl. Oh yeah, that’s right. Turn a little this way. Marvelous. You look great.” Is that weird?
Anyway, I was getting all vogue-ish on my cupcakes and then all of a sudden… SMASH. My backdrop fell right on top of my cupcakes! Yup, just my luck. It’s probably because of my ghetto-fab photo studio that it’s in my garage because the only good window I have is in a tiny corner surrounded by stuff.
HA. Oh and to make it even better, I went to lift the backdrop off and a cupcake was actually stuck to it. LOL. I just laughed at myself because this is something that would totally happen to me. Oh well!
Needless to say, I was kind of over my vogue-ish feeling so I ended the photo shoot. 🙂
Ramble, ramble, ramble, right? Alright, thanks for listening and possibly laughing with me (because if you laughed at me, that wouldn’t be very nice) and now here is the amazingly moist vanilla cupcakes.
- Hand mixer (where to buy) or stand mixer (where to buy)
- Cupcake pan (where to buy)
- Cupcake liners or parchment paper
- 1½ cups einkorn flour, SIFTED
- 1 teaspoon aluminum-free baking powder
- ½ teaspoon unrefined sea salt
- 1 stick unsalted butter, melted on the stove
- 1 cup coconut sugar
- 3 large eggs
- 1½ tablespoon vanilla extract
- ¾ cup milk + 1 teaspoon white vinegar (let mixture sit for 5 minutes prior to using)
- Preheat your oven to 350 and line your cupcake pan with cupcake liners*.
- In a bowl, whisk together sifted einkorn flour, baking powder and salt**
- Pour melted butter in a large bowl along with coconut sugar and beat on medium speed with a hand mixer for about 30 seconds; add eggs one at time, beating after each addition. While beating, add vanilla extract
- Next, you are going to mix the flour mixture and milk, alternatively. You'll want to make sure you start with flour first and end with flour; don't overmix and make sure to scrape sides of bowl down often
- Fill liners ⅔ of the way and set in the oven to bake for 15 minutes. If toothpick is still wet when put in the middle of the cupcake, bake for an additional 5 minutes but no more than that
- Top with frosting and enjoy heaven in the mouth
- Place room temperature unsalted butter in bowl of stand mixer and beat with paddle hook until creamy
- Add sifted powdered sugar and beat until blended
- Add vanilla, maple syrup and salt and beat on high until light and fluffy