Recipe: Vanilla Cupcakes
When pondering a recipe to share with everyone this week I was thinking about so many of the wonderful summer fruits I’ve been seeing lately both in our garden and at the farmer’s markets. Strawberries that Robbie planted just this last year have been producing and we’ve been lucky enough to incorporate them into items for our Saturday Brunch Café. Soon, we’ll be getting hit with the very first crop of grapes from our garden too so be on the lookout for those in some form or another! If you’re walking by the garden you also see a beautiful arch covered with passion fruit. We had a decent amount last year but this year is looking like its gonna be a big haul so I hope some of you like passion fruit because you’re going to see it on our menus in a whole bunch of ways in the near future.
Anyway, with all the amazing fruits around I thought what better to partner it with than a simple, delicious vanilla cupcake! This base recipe can be easily adjusted and adapted to whatever spices or flavors you want to add and it comes out moist and delicious every time. We did a version just this last week at the café with orange blossom water and orange zest that was a big hit. Them you can take some of that wonderful summer fruit, very lightly macerate it with a bit of sugar to get the juices going, and spoon on top for a simple, yet satisfying summer dessert. Its definitely a recipe to keep in your back pocket as it can be thrown together easily and is great for making with the kids. Hope you enjoy!
Vanilla Cupcakes (Makes 12)
1 1/3 Cups AP Flour
4 Ounces Butter Softened
1 Teaspoon Baking Powder
¼ Teaspoon Salt
1 Cup Sugar
2 Eggs Room Temperature
1/2 Cup Whole Milk
1 Teaspoon Vanilla Extract
Preheat Oven to 350 F
Sift or stir together thoroughly the flour, baking powder and salt
In a mixer cream together the butter and sugar until light and fluffy
Beat in the eggs one at a time until fully incorporated
With the mixer on low add half the dry ingredients
Mix in the milk until fully combined
Add remaining dry ingredients and mix until combined
Divide into 12 piece muffin tin. Use paper muffin cups or spray pan thoroughly.
Bake approximately 15 to 20 minutes or until a toothpick comes out clean