It has been a few years since I took a Wilton cake decorating course at my local Michael’s so I felt it was time to dust off my box of cake decorating paraphernalia and practice my piping. I also decided it was a good time to try a new cupcake recipe. This recipe from Williams-Sonoma resulted in moist cupcakes that I am pretty sure I will make again. It yields 12 cupcakes, which is perfect for me because I don’t want any more than that hanging around!
Here are the ingredients:
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup sugar
- 6 Tbs. (3/4 stick) unsalted butter, at room temperature
- 1 whole egg plus 1 egg white, at room temperature
- 1 tsp. vanilla extract
- 1/2 cup milk
For detailed instructions please visit Williams-Sonoma.
This simple recipe makes a great base. For more adventurous cupcake lovers you could add some lemon zest or almond extract, or you could dress them up with frostings of various flavors. My husband prefers his cupcakes unfrosted as he finds most frosting too sweet. I made plain buttercream frosting and scaled back a bit on the sugar. The result were cupcakes that were not too sweet but still a treat to eat.