Vanilla Cupcakes with Rainbow Sprinkles
Vanilla Cupcakes, Vanilla Swiss Meringue Buttercream, and Sprinkles
A quick little post to highlight the simplicity of a sexy Vanilla Cupcake. What I’ve learned over the last three years of baking… getting a Classic Vanilla Layer Cake just right takes practice and the best vanilla available.
While growing up, my dad always told me, “When experimenting with a new ice cream brand, always try vanilla first – if that one is good, you can count on all the other flavors being good as well.” It’s a truism that applies to layer cake and cupcakes… try the vanilla first.
Vanilla Vanilla is sexy. Just add sprinkles and it’s time to party.
I whisk the dry ingredients together before incorporating into the wet ingredients – stir until just combined (will be lumpy).
My love for Mexican Vanilla is hard core; the flavor is yummy and very rich. I use clear vanilla in buttercream and white cakes and dark vanilla in most everything else. There is a special place in my heart for vanilla beans and they’re used quite often (steep in milk for added flavor).
While the cupcakes cool, prepare the Swiss Meringue Buttercream.
When the sugar cannot be detected when pressed between the thumb and fore finger, it’s time to transition to the stand mixer.
SMBC is silky smooth and incredibly delicious. I’m a fan and love the texture it brings to my cakes and cupcakes.
And that’s it. Vanilla Cupcakes with Vanilla Swiss Meringue Buttercream…
I wanted to show case the many different uses of my Homer Laughlin Fiesta Dinnerware Tortilla Warmer by incorporating desserts into this covered dish. I’m bonkers about it and think it’ll look fantastic on a dessert or buffet table.
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I adore our people and the people they bring.
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