- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.FAKOYWxZ.dpuf Simply Rice and Beans: Vanilla Cupcakes with Almond Buttercream Frosting

Friday, July 5, 2013

Vanilla Cupcakes with Almond Buttercream Frosting

Baking cupcakes can be so much fun, specially if you have children.  As much as I like to bake cakes..lately I have been enjoying baking cupcakes and decorating them.  I love baking from scratch, but from time to time if I'm in a time crunch from cooking other stuff, I would just buy a box.  Not my preference, but it's still good.  One of my favorite cakes to bake from scratch is just a simple white cake.  A white cake you can pretty much add any flavor to it, from lemon, orange, vanilla and almond which is my favorite.

These are vanilla cupcakes with an almond flavored buttercream frosting. These were made from scratch.

These cupcakes came out super soft and the frosting is out of this world.  Almond frosting is my favorite.  I love anything that has almond in it. 

Vanilla Cake Ingredients:

3 cups sifted all purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup unsalted butter room temperature
1 3/4 granulated sugar
4 large eggs room temperature
2 tsp vanilla extract
1 cup of milk room temperature

* You can substitute the vanilla extract for lemon or almond. 

Preheat oven at 350 degrees F
Makes about 24 cupcakes

In a bowl sift together the flour, baking powder and salt. To your mixer bowl add the butter and beat until soft and creamy.  Gradually add the sugar and beat until creamy and fluffy, about 3 to 5 minutes.  Then add eggs, one at a time beating well.  Scrape the sides if needed.  Add the vanilla and beat until well mixed.  With the mixer on low start adding the flour mixture, alternating with the milk.  Beginning and ending with the flour in two additions.

Line your muffin pan with paper bake cups.  Evenly fill each cup and bake for about 15-17 minutes.  Insert a toothpick and make sure it comes out clean before taking out of the oven.

Now, lets make the Buttercream Frosting

1/2 cup vegetable shortening
1/2 cup (one stick) of butter or margarine soften
1 tsp of almond extract (or any flavor you prefer)
4 cups of confectioners sugar
2 tbsp of water

In a large bowl beat the shortening and butter until nice and creamy.  Add the almond extract and beat. On  medium speed start adding the confectioners sugar, one cup at a time. It will appear dry, add the water..beat until creamy and fluffy scraping the sides of the bowl.  Add food coloring to the frosting.  Wilton Products offer a big selection of colors.  You can find all of their products at your local Michael's Craft store or Joan's Fabrics.
* Keep bowl covered with a damp cloth until ready to use.

To decorate your cupcakes really fancy, get a decorating tip and a frosting bag.

These I made for the 4th of July..lemon cupcakes with a lemon buttercream frosting.  They were from a boxed cake mix, but the frosting I always make from scratch...really easy and still delicious...Enjoy!

These I made for the hospital staff, they really enjoyed them. It took about 3 hours to make these.  They were so much fun to make, all different flavors, decorated really nice.


  1. No, i have not..but I've had eggnog french toast.