Chocolate Covered Strawberry Vanilla Cupcakes

11696658_10152993046301149_91426902_n

11713519_10152993046686149_224816129_n

11653378_10152993045571149_1325398160_n

I had a cupcake order for a Canada’s Day BBQ, and what better way to celebrate than by eating vanilla cupcakes, covered in vanilla buttercream and garnished with a chocolate covered strawberry!?

There’s nothing better!

11653434_10152993049051149_793846008_n

11696676_10152993045826149_1599621444_n

11714403_10152993048361149_888620765_n

VANILLA CUPCAKES

(makes about 20)

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 large eggs
  • 1 1/2 cups sugar
  • 3 tsp vanilla extract
  • 1 cup canola oil (or vegetable or extra light olive oil)
  • 1 cup buttermilk

Directions:

  1. Preheat the oven to 350 °F and line a cupcake/muffin pan with cupcake liners.
    In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.
  2. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
  3. Add 3/4 cup sugar and continue to beat on medium speed.
  4. Add vanilla and oil and beat on medium speed.
  5. Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.
  6. Pour batter into a lined muffin pan. Fill to about 1/2 full.
  7. Bake for 12 -14 minutes. Let them cool in the pan for a couple minutes, then remove.

Then I made a batch of my buttercream, and decorated away!

11667899_10152993045366149_748099410_n 

11694257_10152993047951149_119923214_n

11713641_10152993048651149_1877420456_n

4 Comments

Leave a Reply