Tag Archives: Vanilla

Day 357 – Vanilla Very Berry Cupcakes

23 Jul

For the last cupcake of this week, I wanted to do something light and fruity.  And these Vanilla Very Berry Cupcakes (recipe below from Lady Behind the Curtain) offered all of that.  Light vanilla cupcakes mixed with not just one, but 3 berries: raspberries, strawberries and blueberries.

Vanilla-Cupcake     Mini-Vanilla-Cupcake

The cupcakes are squishy, but very chewy and sticky. They feel denser while eating them than they do in my hand. They have a sweet vanilla flavor with little bites of berry mixed in.

Berry-filling

The filling is thick and jelly-like. It tastes a little like a homemade fruit roll-up. A definite sweet berry mixture.

Vanilla-Frosting

The frosting is smooth and creamy. It has a very sweet vanilla flavor. A “typical” vanilla buttercream. Very light though.

Vanilla-Berry-Cupcake     Mini-Vanilla-Berry-Cupcake

I am very thankful that the frosting is as sweet as it is when I take a bite of the whole cupcake. The berries add a very strong tartness to the cupcake and the frosting cuts through that nicely. I lose the cupcake a little, but I do get vanilla and berry as the main themes. So, I guess it doesn’t really matter where they come from.

Vanilla-Berry-Cupcake halved

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 3.5
  • TOTAL: 18

Vanilla-Berry-top

RECIPE

Vanilla Very Berry Cupcakes (recipe from Lady Behind the Curtain)

Berry Cupcakes:

  • 1/4 cup unsalted butter
  • 2 large eggs
  • 1 cup fresh strawberries
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 3 tablespoons granulated sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup water
  • 1/2 cup buttermilk
  • 1-1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
Frosting:
  • 3/4 cup unsalted butter, softened
  • 2 pounds confectioners’ sugar
  • 1/3 cup milk
  • 2 teaspoons vanilla extract
  • milk (if needed to loosen the frosting)

For directions visit Lady Behind the Curtain.

*Tomorrow: Snickers Cupcakes*

Day 340 – Root Beer Float Cupcakes

6 Jul

The weather this weekend has been absolutely beautiful here in NYC.  Sunny, but cool enough to have all the windows open.  I love it!  And, these Root Beer Float Cupcakes (recipe below from Dixie Crystals) looked like they might be just the right thing to complement this gorgeous weather!

Chocolate-Root-Beer-Cupcake     Mini-Chocolate-Root-Beer

The cupcakes are squishy and light and pretty greasy. They have a really strong chocolate flavor. That’s mostly what I get. Then there’s this slight root beer aftertaste. Not displeasing. Almost surprising actually. You get really into the gooey chocolate flavor and almost forget about the root beer. Until the end.

Root-Beer-Whipped-Cream

The frosting is fluffy and light. This alone tastes like a root beer float…because it kinda is. Cream, sugar, vanilla and root beer concentrate. All you need to make a float. One that doesn’t melt quite as fast.

Root-Beer-Float-Cupcake     Mini-Root-Beer-Float

These are shockingly tasty. Not that I didn’t have faith in the blog or the recipe, but it’s a root beer float cupcake. I never set the bar very high for adorable, fun cupcakes. This is a moist, delicate, melt-in-your-mouth cupcake. It has a strong, sweet root beer flavor, with just the right amount of cream and then a surprise chocolate finish that feels decadent and a little sinful. But yummy.

Root-Beer-Float-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4.5
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4.5
  • TOTAL: 20

Mini-Root-Beer-top

RECIPE

Root Beer Float Cupcakes (recipe from Dixie Crystals)

Root Beer Cupcakes:

  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1/2 teaspoon root beer concentrate
  • 1/2 cup root beer

Root Beer Whipped Cream Icing:

  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon root beer concentrate

For directions visit Dixie Crystals.

*Tomorrow: Honey Cupcakes with Honey Buttercream*

Day 339 – Classic Chocolate Cupcakes with Vanilla Frosting

5 Jul

Classic Chocolate Cupcakes with Vanilla Frosting (recipe below from Sally’s Baking Addiction).  Is there anything about that title that doesn’t sound enjoyable?  Nope!  I didn’t think so!!

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are fairly dense and moderately sticky. The look like devil’s food, but they don’t have that texture or taste. They taste almost exactly like Hershey’s syrup, but in cupcake form. Strong chocolate flavor. A little dark, but not bitter, and not too sweet either.

Vanilla-Buttercream

The frosting is very smooth and creamy, but still fairly thick. It has a sweet, creamy vanilla flavor. Not overly sugary. The heavy cream does a nice job of cutting through the sugar, and giving it a creamier flavor and texture.

Chocolate-Vanilla-Cupcake     Mini-Chocolate-Vanilla

The cupcake brings out the sugar in the frosting. It’s a little like a hot fudge sundae. The frosting is very sweet with a strong vanilla flavor while the cupcake has that darker Hershey syrup flavor. They go together, I’m just surprised at what they brought out of each other.

Chocolate-Vanilla-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 4.5
  • TOTAL: 19

Mini-Chocolate-Vanilla-top

RECIPE

Classic Chocolate Cupcakes with Vanilla Frosting (recipe from Sally’s Baking Addiction)

Chocolate Cupcakes:

  • 1/2 cup (64g) unsweetened cocoa powder (not Dutch processed)
  • 3/4 cup (95g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 1/3 cup (80ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup (120ml) buttermilk

Vanilla Cupcakes:

  • 1 cup unsalted butter, softened to room temperature
  • 4-5 cups confectioners’ sugar
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • salt, to taste

For directions visit Sally’s Baking Addiction.

*Tomorrow: Lemon-Raspberry Cupcakes*

Day 330 – Ice Cream Cone Cupcakes

26 Jun

Today is the last day of school here in New York.  To celebrate this momentous occasion, I knew we needed something fun.  Something over the top FUN!  And just wait til you see how fun these Ice Cream Cone Cupcakes (recipe below from The Cake Blog) are!

Vanilla-Cone-Cupcake

The cupcakes are springy with a good moistness. They have a sweet, vanilla cake flavor. They’re really sweet. But not in a bad way.

Note: I obviously couldn’t find a way to make mini versions of these cupcakes.  So full-sized are the only options.  Darn…

Vanilla-Buttercream

Vanilla Buttercream: The frosting is thick and smooth. It tastes a lot like the inside of an Oreo. Sugary vanilla flavor, with that shortening aftertaste.

Vanilla-Buttercream-cone

The cupcake with the basic vanilla frosting is very, very sweet. It’s got a nice, strong vanilla flavor, with a good texture. Very moist. These would be adorable for any party or summer together. And, if you follow the original blog recipe, you can set up a station with different frosting and topping options. So much fun!

Chocolate-Chip-frosting

Chocolate Chip Buttercream: This one tastes a little bit like cookie dough, thanks to the sugary sweet frosting, mixed with chocolate chips.

Chocolate-Frosting

This frosting is smooth and creamy. It tastes a lot like chocolate ice cream. This one is a lot less sweet than the others, thanks to the unsweetened cocoa.

Ice-Cream-Cone-trio

Note: The website has ways to take the Vanilla Buttercream and make it into different frostings. I made 2 of them, but they also have Mint Chocolate Chip, Strawberry and Cookies & Cream.

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3
  • Overall Taste: 3.5
  • Appearance: 4.5 (So. Cute.)
  • Ease of Making: 4.5 (unless you’re making multiple frostings)
  • TOTAL: 19.5

RECIPE

Ice Cream Cone Cupcakes (recipe from The Cake Blog)

Cupcakes:

  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 sticks unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup milk
  • 1 tbsp vanilla
  • 30 cake cones

Vanilla Buttercream:

  • 3 sticks unsalted butter, room temperature
  • 1 1/2 cups vegetable shortening
  • 1 tbsp vanilla
  • 9 cups confectioners sugar
  • 1/4 cup milk
  • pinch salt

Chocolate Buttercream:

  • 2 cups vanilla buttercream
  • 1/4 cup unsweetened cocoa powder

Chocolate Chip Buttercream:

  • 1 cup vanilla buttercream
  • 1/4 cup mini chocolate chips

For directions visit The Cake Blog.

*Tomorrow: Cinnamon Sugar Swirl Cupcakes*

Day 328 – Ice Cream Cupcakes

24 Jun

Well.  It’s officially summer.  No denying it.  Now, not every day has been roasty toasty, but we’ve definitely had a couple (I’m sure you have too).  So why not cool down a bit with these Ice Cream Cupcakes (recipe below from Bubbly Nature Creations)?

Pink-Cupcake     Mini-Pink-Cupcake

The cupcakes are very dense and really chewy. They have a plain but sweet taste. No distinct flavor, just sweet.

Whipped-Topping

The frosting is soft but stable. It is pretty much whipped cream. In taste and feel. It’ll last a little longer than regular whipped cream (thanks to the added gelatin). But it doesn’t change the flavor. Sweet, vanilla cream.

Ice-Cream-Cupcake     Mini-Ice-Cream-Cupcake

The ice cream plus the freezing makes the cupcake quite tough. But, the ice cream and whipped cream really lighten it up. The strawberry ice cream seems to come out as the strongest flavor overall. And the sprinkles (both in the ice cream and on top of the cupcake) add a nice texture balance. This is a sweet, sticky, fun cupcake. Very bright and colorful. Good for a party. And you can vary the ice cream flavors, depending on your preference!

Ice-Cream-Cupcake-half

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4
  • Overall Taste: 3.5
  • Appearance: 4
  • Ease of Making: 3.5
  • TOTAL: 18

Ice-Cream-Cupcake-unwrap

RECIPE

Ice Cream Cupcakes (recipe from Bubbly Nature Creations)

Cupcakes:

  • 1 cup of cake flour
  • ½ cup of sugar
  • ¼ tsp. of salt
  • 1 egg
  • ½ tsp. Vanilla
  • ½ tsp. baking powder
  • ¼ cup milk
  • 2 Tbsp. Vegetable oil
  • 4 drops pink food coloring or 2 drops food color paste
  • vanilla ice cream
  • strawberry ice cream

Whipped Cream Frosting:

  • 1½ cups heavy whipping cream
  • 1 tsp. vanilla
  • ½ cup powdered sugar
  • 1½ tsp. Unflavored Gelatin
  • 4 tsp. water

For directions visit Bubbly Nature Creations.

*Tomorrow: Cherry Coke Cupcakes*

Day 325 – Vanilla Bean Cupcakes

21 Jun

Some days you just need a good, old-fashioned cupcake.  A classic, ya know?  I normally default to chocolate, but I do love using vanilla bean whenever possible.  Vanilla Bean Cupcakes (recipe below from my baking addiction).

Vanilla-Cupcake     Mini-Vanilla-Cupcake

The cupcakes are relatively dense and slightly moist. They feel, taste and even smell like a vanilla cake donut. Odd, in cupcake form, but definitely not a bad thing. Sweet and cakey.

Vanilla-Bean-Frosting

The frosting is soft and smooth, with really pretty flecks of vanilla bean. It has a very sweet vanilla flavor. A lot like vanilla bean ice cream, actually.

Vanilla-Bean-Cupcake     Mini-Vanilla-Bean-Cupcake

Yup. Frosted vanilla donut with sprinkles. That’s it. Very sugary. Good, strong vanilla flavor. A sweet treat. Great for kids and adults!

Note: The original blogger used these beautiful pearlized sprinkles. Check them out. So pretty!

Vanilla-Bean-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 19

Mini-Vanilla-Bean-top

RECIPE

Vanilla Bean Cupcakes (recipe from my baking addiction)

Vanilla Bean Cupcakes:

  • 2 1/4 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups whole milk, room temperature
  • 4 large egg whites, room temperature
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • seeds scraped from one vanilla bean
  • 2 teaspoons pure vanilla extract

Vanilla Bean Buttercream:

  • 3 sticks unsalted butter, softened
  • seeds scraped from one vanilla bean
  • 2 teaspoons clear vanilla extract (this helps maintain the bright white color)
  • 1 ½ pounds (24 ounces) confectioners’ sugar, sifted
  • 4-6 tablespoons heavy cream or milk

For directions visit my baking addiction.

*Tomorrow: Beach Cupcakes*

Day 321 – Easy Homemade Funfetti Cupcakes

17 Jun

Some days you just need a cute, happy cupcake.  Especially if the recipe comes from one of my favorite blogs!  Easy Homemade Funfetti Cupcakes (recipe below from Sally’s Baking Addiction).  Nothing else to say.

Vanilla-Funfetti-Cupcake     Mini-Vanilla-Funfetti-Cupca

The cupcakes are dense, moist and chewy. They have a sweet flavor. Almost vanilla. They do taste a little like a big sprinkle. Ya know, that sugary, almost vanilla flavor.

Vanilla-Frosting

The frosting is smooth and creamy. A typical vanilla buttercream. A very sweet, typical vanilla buttercream. Almost like eating ice cream.

Funfetti-Cupcake     Mini-Funfetti-Cupcake

The cupcake is smooth and creamy. It’s very sweet overall. Now it’s almost like a sprinkle donut, when you put it all together.

Funfetti-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4
  • Ease of Making: 4.5
  • TOTAL: 19

Mini-Funfetti-top

RECIPE

Easy Homemade Funfetti Cupcakes (recipe from Sally’s Baking Addiction)

Vanilla Cupcakes:

  • 1 and 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar
  • 1 large egg
  • 1/4 cup yogurt (plain or vanilla; or greek yogurt; or sour cream)
  • 3/4 cup milk (cow’s milk; or soy milk; or almond milk)
  • 2 teaspoons vanilla extract
  • 1/2 cup rainbow jimmies/sprinkles (not nonpareils)

Vanilla Buttercream:

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream or half-and-half
  • 2 teaspoons vanilla extract
  • salt, to taste

For directions visit Sally’s Baking Addiction.

*Tomorrow: Smore Cupcakes*

Day 316 – Fresh Mango Cupcakes

12 Jun

So far, I’ve made a fair number of fruit cupcakes.  Banana.  Strawberry.  Raspberry.  Lemon.  But today is a first.  The first Fresh Mango Cupcakes (recipe below from Dessarts).

Mango-Cupcake     Mini-Mango-Cupcake

The cupcakes are dense and sticky. They taste and feel a little like pound cake. Simple, sweet vanilla. But a bit heavier than a typical vanilla cupcake.

Mango-filling

The filling is the consistency of a gelatin-type baby food. (I don’t mean that to be weird, or gross, it’s just what it reminds me of!) It has a sweet, tart mango flavor. Simple.

Vanilla-Buttercream

The frosting is light and smooth. It’s a very creamy buttercream. Sugary vanilla frosting.

Note: The writer has a yellow and an orange color line in the frosting. I attempted it, but it didn’t come out as pretty as theirs.

Fresh-Mango-Cupcake     Mini-Fresh-Mango-Cupcake

Together this cupcake is dense and creamy at the same time. The frosting is still very, very sweet compared to the filling and cupcake. But the tartness of the filling cuts through nicely. This cupcake ends up being more about a vanilla cupcake and vanilla frosting and less about mango. I kinda wish mango had been involved in one other part as well, to pull it all together.

Fresh-Mango-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4
  • Ease of Making: 3.5
  • TOTAL: 18

Mango-Cupcake-halved

RECIPE

Fresh Mango Cupcakes (recipe from Dessarts)

Cupcakes:

  • 1 1/4 cup all-purpose flour
  • pinch of salt
  • 1 1/4 tsp baking powder
  • 3/4 cup sugar
  • 6 Tbsp unsalted butter
  • 1 egg
  • 2 tsp vanilla extract
  • 3/4 cup milk

Mango Filling:

  • 1/2 cup fresh mango puree
  • 4 tsp sugar
  • 1 Tbsp lime juice
  • 1/2 Tbsp corn starch mixed with 1 Tbsp cold water

Vanilla Frosting:

  • 1 cup unsalted butter, cubed
  • 2 1/2 cups of powdered sugar
  • 2 tsp vanilla extract

For directions visit Dessarts.

*Tomorrow: Ballpark Caramel Cracker Jack Cupcakes*

Day 301 – Kiwi Vanilla Cupcakes

28 May

Yesterday’s Kumquat Cupcakes were so different, I decided to stick with that theme.  These Kiwi Vanilla Cupcakes (recipe below from My Edible Memories) looked equally unique.  Vanilla…okay.  A pretty normal cupcake.  Kiwi…not so much.

Vanilla-Cupcake     Mini-Vanilla-Cupcake

The cupcakes are dense and a little moist. They have a sweet vanilla flavor. I don’t get a lot of kiwi flavor, unless I get a chunk of kiwi in the bite.

Kiwi-Buttercream

The frosting is soft and smooth. It has a much stronger kiwi taste than the cupcake. No doubt about the flavor! It’s sweet and tart.

Kiwi-Vanilla-Cupcake     Mini-Kiwi-Vanilla

The frosting brings out the kiwi flavor in the cupcake a little. And the cupcake balances a lot of the tartness in the frosting. Together it’s smooth and sweet, with just a little tart. It still has a strong vanilla flavor, with a kiwi accent. Very bright. Very summery. Almost like a citrus cupcake.

Kiwi-Vanilla-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3
  • Overall Taste: 3.5
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 18

Mini Kiwi-Vanilla-top

RECIPE

Kiwi Vanilla Cupcakes (recipe from My Edible Memories)

Kiwi Vanilla Cupcakes:

  • 1-2 whole fresh kiwis (enough to make 1/3 cup of mashed kiwi)
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • slightly over 3/4 cup granulated sugar
  • 1 egg
  • 2 egg whites

Kiwi Frosting:

  • 1 whole fresh kiwi, mashed
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 tsp vanilla extract
  • slightly over 3/4 cup confectioner’s sugar
  • a pinch or two of sea salt

For directions visit My Edible Memories.

*Tomorrow: Fresh Lime Cupcakes*

Day 296 – Strawberry Shortcake Cupcakes

23 May

Today is my mother-in-law’s birthday!!  Happy Birthday, mom!  I am one of those people who totally lucked out on in-laws when I got married.  Seriously.  They’re the best!  So, I thought these Strawberry Shortcake Cupcakes (recipe below from Cooking Classy) were just about pretty enough to celebrate her birthday!

Vanilla-Cupcake     Mini-Vanilla-Cupcake

The cupcakes are dense and a little sticky. They have a pretty sweet vanilla flavor. Exactly what I’d expect from a Shortcake. Sugary vanilla cake.

Strawberry-Frosting

The frosting is light, smooth and creamy. (Be sure to follow the directions to get this result, otherwise it’ll be a “normal” buttercream.) It has a wonderful (natural) pink color with specks of red. It’s got an extremely buttery flavor. Sweet, but not aggressively so. With a little bite of tartness from the strawberry.

Strawberry-Shortcake     Mini-Strawberry-Shortcake

This strawberry shortcake is so light and delicate. The frosting does remind me a little of just whipped cream once it’s on the cupcake. So the flavors from a typical strawberry shortcake are all present and accounted for. It’s smooth and creamy and sweet.

Strawberry-Shortcake-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 19

Mini-Strawberry-cake-top

RECIPE

Strawberry Shortcake Cupcakes (recipe from Cooking Classy)

Vanilla Cupcakes:

  • 1 cup + 2 Tbsp all-purpose flour
  • 2 Tbsp cornstarch
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/4 tsp vanilla extract
  • 1/4 cup butter, melted and cooled slightly
  • 1/4 cup vegetable oil
  • 1/2 cup whole milk, at room temperature

Strawberry Buttercream

  • 3/4 cup unsalted butter, at room temperature
  • 1 cup (15g) freeze-dried strawberries
  • 2 1/2 Tbsp heavy cream
  • 2 cups (230g) powdered sugar
  • 12 strawberries for decorating

For directions visit Cooking Classy.

Tomorrow: Fried Ice Cream Cupcakes*

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