Any of my friends would tell you I have a
slight MAJOR enthusiasm for cupcakes. Who could ever turn down an adorably decorated, miniature party for your tastebuds?
It all started the summer I spent in DC, and was introduced to Georgetown Cupcake. (You may have heard of a little TV show they have called DC Cupcakes) Walking into their cupcake shop is like walking into a girly dream where the only things that exist are the color pink and dozens of dazzling cupcakes of all flavors and colors. EXCEPT IT’S REAL.
From the second they handed me that little pink box filled with 4 perfect cupcakes, I knew I was hooked. Even thinking about them makes my mouth water. Naturally, when they released their first book, The Cupcake Diaries, I bought it and was thrilled at the chance to possibly bring a little piece of Georgetown Cupcake heaven right into my own kitchen. Their book is filled with amazing cupcake recipes, and the sisters have a very inspiring story to share. I definitely recommend it.
So, in honor of the place that started it all, my first food post is dedicated to Georgetown Cupcake and their Vanilla Buttercream Cupcake recipe.
ps… Georgetown Cupcake ships nationwide, so in case your recipe takes a turn for the worse, or you just want to experience the goodness yourself, you can place an order online.
- 2 1/2 c all-purpose flour
- 2 1/2 tsp baking posder
- 1/4 tsp salt
- 8 tbps unsalted butter, at room temperature
- 1 3/4 sugar
- 2 large eggs, at room temperature
- 2 1/4 tsp pure vanilla extract
- seeds from 1 vanilla bean
- 1 3/4 c whole milk, at room temperature
- 16 tbsp unsalted butter, at room temperature
- 4 c confectioners' sugar, sifted
- 1 tsp whole milk
- 1 tsp vanilla extract
- 1/8 tsp salt
- Preheat oven to 350 degrees. Line a standard cupcake pan with 12 paper baking cups.
- Sift flour, baking powder and salt in a small bowl. Set aside.
- With a mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing slowly after each addition.
- Add the vanilla extract and the vanilla bean seeds to the milk in a large liquid measuring cup.
- Add one third of the dry ingredients, followed by one third of the milk. Mix thoroughly. Repeat twice. Mix slowly until fully incorporated.
- Scoop the batter into the cupcake pan. Fill each cup 2/3 full. Bake for 16 to 18 minutes or until a toothpick comes out clean. Cool before frosting.
- Combine the ingredients in a mixer and whip together at high speed until light and airy, approximately 3-5 minutes.
- Load the frosting into a large piping bag fitted with a large round tip and frost each cupcake.
- I ended up adding a little extra milk to my frosting.