We have been baking a lot this past year. Really, we baked a lot before then too, but somehow when we are at home 99% of the time baking feels like an adventure or a treat. So, we focused on baking and cooking together as a way to feel like something was different. Because being in the same room every day doing much the same things can feel very repetitive.
And though we baked a lot of things, because it’s my late father’s birthday week, I wanted to share a festive recipe for easy classic vanilla cupcakes with buttercream frosting – even though I know he preferred chocolate everything.
I love baking with my kids, but I am also aware that when the silly fun moments are flying fast I sometimes mess up measuring ingredients. For this reason, I seek out very simple or no-fail approaches to baking when I am with my kids. This usually means I dump all the ingredients into one mixing bowl instead of creaming sugar and butter or beating eggs to perfection. One thing we always do though is take turns adding things and count out the portions. For me, baking together is about being together and ending up with an edible result. It doesn’t have to be perfect, because in the memories of my sons it will feel perfectly splendid. Away we go with this easy classic recipe.
Easy Classic Vanilla Cupcakes
1 1/2 cups (200g) self-rising flour
1 teaspoon baking soda
1 teaspoon cream of tartar
3/4 cup (100g) confectioners/powdered sugar
1/2 cup granulated white sugar
1/2 cup (110g) softened butter
2 eggs
1/2 cup (120ml) whole milk plus 2 tablespoons
2 teaspoons vanilla extract (switch out for a different extract to try something else, like coconut)
1. Preheat oven to 350°F (175°C).
2. Blend all ingredients together until smooth.
3. Spoon into cupcake liners to be 3/4 full.
4. Bake for 15–20 minutes.
5. Mix and add frosting on top. Frosting recipe below.
Buttercream Frosting
2/3 cup (150g) softened butter
2 1/4 cups (300g) confectioners/powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Sprinkles, optional
1. Blend butter, vanilla extract and sugar then slowly add milk as you mix.
2. Once it is the right icing consistency and smooth, pipe or spread onto top of cupcakes and serve. If delaying serving, keep chilled. Add sprinkles, if desired.
