Most people quickly answer the question, “chocolate or vanilla”? It’s like getting asked “puppies or kittens”, “skier or snowboarder”, Netflix or Prime”.  There is no hesitation…. no waiver…. it’s just an immediate response.  When I get asked “chocolate or vanilla”, the person asking doesn’t have time to finish the question before I respond, “vanilla”.  When I saw this cupcakes recipe, I knew I would love them based on the description. They are super easy to make and a fun valentine treat, or you can adopt for any holiday. If you want to go over the top vanilla, use Madagascar Bourbon Vanilla Extract from King Arthur flour.

Have fun and Happy Valentine’s Day to all!

Ingredients

Cupcakes:
1 1/2 cups unbleached flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
6 Tbsp unsalted butter, softened
2 large eggs
1/2 cup milk
2 tsp vanilla extract 

Frosting:
6 Tbsp unsalted butter, softened
1/3 cup vegetable shortening
1/8 tsp salt
4-5 cups confectioners’ sugar
2 tsp vanilla extract
1/4 to 1/3 cup milk

Method

Preheat oven to 375 degrees. Grease a standard muffin pan or line with greased cupcake papers.

To make the cupcakes, combine the dry ingredients, then mix in the butter with an electric mixer until crumbly (like sand).

Whisk together the eggs, milk, and vanilla. Stir the wet ingredients into the dry ingredients in 2 additions.

Scoop about 1/3 cup batter into each muffin cup.

Bake the cupcakes for 16 – 18 minutes, until they are lightly browned and a toothpick inserted into the center of one of the cupcakes comes out clean.

Remove the cupcakes from the oven; after 5 minutes turn them out of the pan and onto a cooking rack.

To make the frosting, beat together the butter, shortening, and salt. Add the sugar, vanilla, and 1/4 cup of milk, and beat until fluffy. Add more milk if the frosting is too stiff to spread.   Use a cupcake corer (who has one of these?) or a small spon to scoop out some of the center of each cupcake. Fill and ice with the frosting.