Vanilla Cake Recipe (and frosting!)

Easy Vanilla Cupcakes in a jar

 

1 1/2 C, unbleached all-purpose flour

1 C. Sugar

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 C. unsalted butter, softened

1/2 C. Sour Cream

2 Large Eggs

1 1/2 teaspoon vanilla extract

 

Preheat oven to 350 Degrees. Line muffin tin with paper liners.

 

Wisk together dry ingredients. Add the butter, sour cream, eggs and vanilla to the dry ingredients. Beat together on medium speed until smooth and satiny, about 30 Sec. Scrape down sides of bowl until no flour pockets remain.

 

Batter will be thick.

 

Divide batter evenly among the cups. Bake 20-24 minutes until the tops are pale golden toothpick inserted in the center comes out clean.  Use a skewer or paring knife to lift out cupcake an cool completely on a wire rack.

 

Hint for richer  cupcake replace the 2 eggs w/ 1 egg and 2 yokes.

 

 

 

Almost-Homemade Buttercream Frosting

 

1 container (13 ounces) Marshmallow Fluff

1 1/4 C. of unsalted butter – softened and cut in to 1 inch pieces

1 Teaspoon vanilla extract  (or use Almond Extract!)

1/2 powdered sugar, plus extra if needed

 

Spoon the marshmallow fluff into a large bowl. Beat with an electric mixer on low. Gradually add the butter pieces, eating well after each addition, until smooth. Add Vanilla and powdered sugar.  Beat until well incorporated. Add more powdered sugar if necessary, to adjust the texture.

Courtesy of Julie