Reflecting back on 2017 I said to myself, “Whoa, where did the year go?” It really did fly by, almost with a blink of an eye. Although, there are so many wonderful memories and with those fond memories family, friends and great food are commingled . I do pray and look forward to a wonderful 2018 filled with more great memories.
This past year was full of surprises and an abundance of good food. Experimenting with new recipes and sharing them on my blog really makes me happy. To see the comments from people from all over the world directed to my blog from my tiny New York City apartment brings me great joy and a sense of gratitude. Gratitude for all of the people that follow, make comments or just read what I have to say. Thank you.
With 2018 only hours away and my birthday arriving (I’m a New Year’s Baby) I wanted to celebrate all the wonderful blessings I received and hopefully more to come and to share.
My family will be joining me for my birthday so I wanted to celebrate with some pretty cupcakes. Something sweet to bring in a sweet new year. Some delicious canilla cupcakes with vanilla icing, yum!. Modestly decorated but pretty enough to smile about. Sweet, although not too sweet. And candles, well not ones representative of my age (fire hazard) but just enough to make it sparkle.
I hope for everyone a very safe, joyous, sweet and prosperous New Year
Yummy Vanilla Cupcakes
Ingredients for cupcakes: Makes 12
1 1/4 cups all purpose flour
1 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup milk
1/4 cup vegetable oil (I used sunflower oil)
1/2 tablespoon pure vanilla extract
1 large egg
1/2 cup water
Preheat oven to 350°F and prepare your cupcake pan with liners.
Combine the flour, sugar, baking powder and salt in a large mixer bowl and set aside.
Add the milk, vegetable oil, vanilla extract and the egg to a medium sized bowl and combine.
Add the wet ingredients to the dry ingredients and beat until well combined.
Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
Fill the cupcake liners about half way and bake for about 20 minutes, or until a toothpick comes out clean.
Remove the cupcakes from oven and allow to cool for a few minutes, then remove to a cooling rack to finish cooling. Once completely cooled, frost!
- 2 sticks (1/2 pound) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 3 1/4 cups confectioner’s sugar1/4 teaspoon fine sea salt
With a stand mixer fitted with the whisk attachment or a hand mixer, whip the butter on high speed for 1 minute. Scrape down the sides of the bowl. Add in the vanilla and whip to incorporate.
In a seperate bowl, mix the sugar and salt. With the mixer on low speed, gradually add in the sugar and salt mix until completely incorporated. Scrape down the sides of the bowl. Turn mixer on high and whip until fluffy.