Cupcakes de Vainilla - Vanilla Cupcakes

Los Cupcakes son, sin lugar a duda, el postre mas “terapéutico” que cocino; sin mencionar que es el mas popular entre los niños de mis amigos.

Los cupcakes tienen algo que les hace especial …. Algo inocente, dulce, tierno y mágico. Los cupcakes liberan el “lado rosa” de uno y nunca te equivocas si te dejas llevar por tu lado mas femenino. Son simplemente una monada!! Y nadie pensara que eres cursi por que te gusten!

El aspecto mas divertido de los cupcakes es la decoración. “Menos es mas” no funciona aqui! Se puede ser cursi y candido decorando cupcakes y nunca equivocarte.

Mi consejo: libera tu lado rosa, celebra el echo de que son “monos”, y si sientes que por un momento que vuelves a tu infancia … disfrútalo … es la magia de los cupcakes.

Cupcakes are without a doubt the most “therapeutical” desserts I bake; not to mention the most popular among my friends kids.

There is something about cupcakes that makes them special. … Something innocent, sweet, tender and magic. Cupcakes free my “pink side”. You are never wrong going girly with them. They are just cute!! And nobody will think that you are corny for loving them!!

The funniest aspect of the cupcakes is the decoration. “ Less is more” does not work in here! You can go corny all the way and it will never be wrong.

My advise: free your pink side, embrace their cuteness and if you feel like going back to your childhood …. Enjoy … that is the magic of cupcakes.

Vanilla Cupcakes

Ingredients

Makes 24

3 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon salt

12 tablespoons unsalted butter, room temperature (1 1/2 sticks)

1 1/2 cups sugar

4 large eggs

2 teaspoons pure vanilla extract

1 1/4 cups milk

Directions

Heat oven to 350 degrees. In a medium mixing bowl, whisk together flour, baking powder, and salt. In another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla.

Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to assure the batter is thoroughly mixed. Divide batter evenly among liners, filling papers about 2/3 full. Bake about 20 minutes. Transfer to a wire rack to cool completely.

Cream Cheese Frosting

Ingredients

8 ounces (2 sticks) unsalted butter, room temperature

12 ounces cream cheese, room temperature

1 pound (4 cups) confectioners' sugar, sifted

3/4 teaspoon pure vanilla extract

Directions

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.