Happy National Vanilla Cupcake Day!

To celebrate National Vanilla Cupcake Day, share some cupcakes with your friends, co-workers and family! You can jazz up vanilla cupcakes with different frostings such as chocolate, mocha, raspberry or skip the frosting and top it off with ice cream!

Some fun facts about vanilla:

  • vanilla is one of the most sought-after flavors in the world
  • it’s considered to be one of the most expensive spices in the world, second only to saffron
  • vanilla is the only fruit-bearing and edible orchid in the world

If you’re in the mood, try this easy recipe for made-from-scratch vanilla cupcakes.

CLASSIC VANILLA CUPCAKES

1/2 cup softened butter 3/4 to 1 cup sugar 2 eggs 2 tsp. vanilla extract 1-1/2 cups all-purpose flour 1/2 tsp. baking powder 1/4 tsp. salt 2/3 cup cold milk

Preheat oven to 350°F.

Bake Time: 18-24 minutes.

Yield: 12 cupcakes.

Cream butter and sugar. Add eggs 1 at a time, beating after each addition. Stir in vanilla.

In a separate bowl, stir together all dry ingredients. Add to butter mixture; stir in milk.

Recipe from: http://www.cooks.com/recipe/733v19s2/classic-vanilla-cupcakes.html

If you don’t want to bake, there are plenty of bakeries in Peoria that will be celebrating this National Holiday! Enjoy!

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Comments (2)

  • Avatar

    Rose Martine

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    This recipe looks awesome!!! Since I don’t use grain flour, do you think almond or coconut flour would work well as a substitute? Thanks!

    Reply

    • Avatar

      Marie Shafer

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      Hello Rose,
      Thank you for your question. I’ve made these myself and they are delicious.
      Yes, you can substitute either almond or coconut flour in the recipe. Here’s what I found online:
      Coconut Flour: https://nourishedkitchen.com/baking-with-coconut-flour/
      You can’t substitute coconut flour on a 1:1 ratio for all-purpose flour, or most other flours, but try to cut down the amount of flour to 1/4 of what you would normally use. In addition, every 1/4 cup coconut flour typically requires one egg for both moisture and structure.
      Almond Flour: https://type2diabetes.com/nutrition/baking-almond-flour/
      There is no standard conversion when using almond flour as a substitute for all-purpose flour. … Start off by replacing the volume of flour in the recipe with the same volume of almond flour: (i.e. 1 cup of almond flour in place of 1 cup of all-purpose flour)
      I hope this helps!

      Reply

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