If one wants to feel all fancy and have a proper smorgasbord of treats (and ooh, high tea anyone?), they must get a copy of The Ladies: Book of Baking
Its paper cover is glittery, which my inner 12-year-old princess swoons over. The full-color photography is drool-worthy and the recipes will have you wearing fancy hats and looking for excuses to host parties. (Did I mention tea? It covers how to host a proper afternoon tea….)
My In-laws were visiting last week and in passing it was mentioned Kirk’s Aunt Donna had a birthday coming up (she was here as well visiting), so while they were all gone, I made the Vanilla Frosted Cupcakes from pages 42-43. Fab-u-lous. Moist, pretty and indulgent. Donna asked if they were healthy. I believe I might have snorted a bit and said “Not exactly”. If one is going to make a birthday dessert it must be luxurious! With that many around, the little cakes disappeared quickly.
PS: Visit the publisher’s website for even more wonderful ideas and inspiration!
Simply frosted, with a sprinkling of sugar on top.
Vanilla Cupcakes
Cupcakes
Ingredients:
- 1 stick unsalted butter, softened
- 2/3 cup granulated sugar
- 2 eggs, room temperature, lightly beaten
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 Tbsp milk
Directions:
Preheat oven to 350°, line a 12-count muffin tin with liners.
Put the butter and sugar in a large mixing bowl and beat together until light and fluffy. Gradually beat in the eggs. Sift in the flour and baking powder and fold in gently. Gently mix in the milk.
Spoon the batter into the liners. Bake for 15-20 minutes, until golden brown and firm to the touch. Transfer to a cooling rack and let cool.
Makes 12 cupcakes.
Vanilla Frosting
Ingredients:
- 1½ sticks unsalted butter, softened
- 2 Tbsp milk
- 2 tsp pure vanilla extract
- 2 1/3 cups powdered sugar, preferably organic, sifted
Directions:
Put the butter, vanilla extract, and milk in a large bowl. Using an electric handheld mixer, beat the mixture until smooth. Gradually beat in the powdered sugar and continue beating for 2-3 minutes, until the frosting is light and creamy. Pipe with a large star tip to make swirls. Sprinkle decorating sugar on top if desired (the recipe called for crystalized rose petals to decorate the top).
~Sarah
FTC Disclaimer: We received a copy of the book for potential review.
Oh girl as much as I’m a chocolate fan, vanilla cupcakes are my favorite. These have me drooling. I have a maple vanilla cupcake recipe on my blog and they are my favorite cupcake probably ever. These look wonderful.
I’m gonna bet yours were way healthier 😉 Hehehe!
Not really girl….mine have all-purpose flour in them, tons of sugar and oil, lol! It’s the only recipe that I used all-purpose flour in and would deem “unhealthy”! Oh well! I originally wrote the recipe a while ago. I know I could remake it to be way healthier and still taste delicious…add to my to do list 🙂
These sound yummy ill have to try out this recipe thanks for sharing!