Vanilla cupcakes with baby blue buttercream frosting

Baking vanilla cupcakes tonight, but the challenge is to actually get a nice dome and no flat cupcakes.
Sometimes that happens and you just get disappointed. What have I done wrong?
There is no real answer to it, unfortunately. It is either your baking temperature, or you might have opened the oven which can cause flat cupcakes as well.

On www.cakejournal.com I found a great post from Louise about domed vanilla cupcakes.

See here:
http://www.cakejournal.com/archives/cupcake-decorating-part-2

I thought, let’s give it a try, these look delicious and the recipe is real easy as well, it is adapted from Joy of Baking.

Here are the recipes:

• Prep Time 10 minutes
• Cook Time 17-20 minutes
• Difficulty Easy
• Servings
  

For the cupcake batter:

• 1/2 cup (113 grams) unsalted butter, room temperature
• 2/3 cup (130 grams) granulated white sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• zest of 1 large lemon (outer yellow skin)
• 1 1/2 cups (195 grams) all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup (60 ml) milk

 

Louise’ advice to put the batter into a pitcher is really great, I mostly do that with batters that are more liquid than others.
Now fill your cupcake baking cups a little more than 3/4 full. This way you get these nice domes :-)
Put the cupcake pan in the middle of your oven and bake for approx. 17-20mins (or until a toothpick comes out clean).

This is the outcome, just like Louise “promised”. It can turn out different of course, but luckily, I had a great outcome.

For the Frosting: (makes about 12 cupcakes)

• 2 cups sifted confectioners sugar (icing or powdered)
• 1/2 cup unsalted butter (room temperature)
• 4 oz cream cheese
• 1 teaspoon pure vanilla extract
• 2 tablespoons milk
• If desired: Food coloring

This frosting is really great!

Happy baking !!