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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna and her daughter (affectionately known as Dotter) Brittany's food truck plans as seen on New Day Northwest - The Old Hen on Tour coming in 2014! You can learn & laugh with Deanna & her friend Buffee (yes, that's her real name) during their cooking demos at the Washington State Fair this September and hear their The Old Hen podcast soon. Here's to starting from scratch. Thank you so much for supporting us!

Vanilla Cupcakes With Pink Cream Cheese Frosting

Because I’m really into Valentine’s Day. Because the Seahawks lost and I’ve moved on. Because I’m a fair-weather fan. And because I hadn’t posted a plain vanilla cupcake recipe yet, here they are. Da da da da! Cupcakes more gorgeous than cotton candy and frosting more delightful than almost anything else on the planet earth.

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Preheat oven to 350F.

VANILLA CUPCAKES RECIPE:

  • 2 1/4 cup flour
  • 1 3/4 cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup (or one stick) butter, softened
  • 3/4 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

Place dry ingredients into mixer. Add butter and then milk, eggs and vanilla. Scoop batter using an ice cream scoop into cupcake liners placed in a muffin baking pan. Bake for about 20-25 minutes or until a fork poked in comes out clean. Allow cupcakes to cool completely. Makes about 18 cupcakes.

PINK CREAM CHEESE FROSTING RECIPE:

  • 8 ounces cream cheese, room temperature
  • 8 tablespoons butter, (1 stick),  room temperature
  • 1 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1 dash of salt
  • Smidge of pink food coloring

Whip cream cheese, butter, confectioner’s sugar and vanilla together until forms into a creamy, dreamy frosting. Starting small, add enough pink food coloring to reach desired shade of pink frosting. Using decorating bag and desired decorating tip, frost cupcakes.

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The only thing better than these cupcakes might be winning prizes. So, I say we give away a prize as well. Congratulations to Winston who made me laugh right out loud to his comment from the last post. Winston won a fancy linzer cookie cutter and  my respect for the best comment this year. Congrats, my friend and thank you to everyone who played along! I’ll be giving another Trophy Cupcakes gift card away soon so be on the watch for the next opportunity to win.

Winston’s response about one thing he has lost or just saying “hi”:

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Go forth, my friends. Make cupcakes and be happy.

 

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3 Responses

  1. Morgan

    Really bad recipe, not detailed enough and the icing came out both lumpy and then runny. Do not recommend.

    • Hello Morgan, Thank you so much for your comment. It is very important that the butter and cream cheese in both the cupcake batter and the frosting are softened (allowed to sit out for at least an hour at room temp is best) before used, otherwise neither one will turn out for you. Although I’ve made these many times with success, I made them again today to double check the recipe directly from this post and they are delicious again so I do hope you will give them another try. Happy baking! :)

© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014
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