Frosting-filled Vanilla Cupcakes

My girlfriend, and my blog's biggest fan, Carolyn, excitedly inquired "What are you baking for your graduation?" Well, I guess I was baking SOMETHING. Not that I minded. I mean really, when do I ever mind baking?! And anything for my cheerleaders, hi Mom!

You can't go wrong with cupcakes, and frosting can be turned the most obscure colors without appearing insanely unappetizing. My graduation cupcakes weren't over-the-top fancy, but I won't lie, they were smart and a definite crowd pleaser. "What? The frosting isn't on the top of the cupcake, but inside?!" Yeah, that's the genius of a college graduate at work! I made these in less than 45 minutes from start to finish. Did you doubt my ability? Remember, I used to work as an apprentice baker at a pretty awesome LA bakery. I've made thousands of cupcakes during my apprenticeship , so even my little pinkies are imbued with lightening speed baking skills.

My school colors are blue and gold. Eh, I figured the vanilla cupcakes themselves sufficed as "golden." The blue buttercream frosting was dark enough to get the "blue" point across, but not too dark to turn everyones teeth blue.

Using a small cookie cutter, I carved out the heart-shaped holes, ate the scraps, and filled the holes up using a piping bag with vanilla buttercream. The results?

Seconds for everyone!

Vanilla Cupcakes

Recipes adapted from Joy of Baking

makes 12 cupcakes

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulates sugar

3 large egg

1 teaspoon pure vanilla extract

1 1/2 cups (195 grams) all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoons salt

1/4 cup (60 ml) milk

1. Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners.

2. In a large bowl, sift together flour, baking powder, and salt. Set aside. With an electric mixer on high, cream butter and sugar until light and fluffy. Reduce speed, add eggs, one at a time, beating well after each addition. Beat in vanilla, then scrape down bowl. With the mixer on low speed, add flour mix and milk in three additions, starting and ending with flour mix, beat until well combined.

3. Fill cupcake liners 2/3 full with batter. Tap bottom of muffin pan on counter to level batter. Bake for 15-18 minutes, or until a toothpick inserted into a cupcake comes out clean. Remove from oven and place on wire rack to cool. Allow to cool completely before frosting. Place in the refrigerator or freezer for 10 minutes to cool faster.

Buttercream Frosting

enough for 12 cupcakes

2 cups (230 grams) confectioners sugar, sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream*

Food coloring (optional)

1. With an electric mixer, cream butter until smooth. Add sugar, and beat until combined. Add vanilla and milk/cream, and beat on high until light and fluffy (about 3-4 minutes). Add a little more sugar or milk/cream if needed. Tint frosting with food color and beat for an additional minute or until well combined.

*NOTES:

I used heavy whipping cream instead of milk or light cream. Whipping cream has a coagulant added that stimulates a heavy whipped consistency that's great for buttercream frostings.