Thursday Threads: The PERFECT Cupcake!

This recipe will blow your mind...consider yourself warned!

I have been searching for an amazing cupcake recipe for years. I have FINALLY found it! I made these for Miss C's party and they got rave reviews. Many guests thought they were from a bakery. I am so proud to have finally conquered the CUPCAKE! I also finally learned how to frost cupcakes so it looks lovely rather than poopy {literally}.

So, without further ado here is the recipe that changed my life! The PERFECT VANILLA CUPCAKE from Birthday Girl!

From Birthday Girl Blog:

"Ingredients

3/4 cup unsalted butter, softened

1 3/4 cups sugar

2 large eggs

1 tablespoon pure vanilla extract

1/2 teaspoon salt

2 1/2 teaspoons baking powder

2 1/2 cups cake flour

1 1/4 cups whole milk

Directions

1. Preheat oven to 350°F.

2. Bring the eggs, milk & butter to room temperature (don’t skip this step, it’s very important!)

3. In a mixing bowl, cream together butter and sugar until light and pale.

4. Add in the eggs one at a time and mix until combined

5. Sift (yes, sift!) together flour, salt and baking powder together

6. Stir together vanilla and milk

7. Alternately add dry ingredients and milk to mixing bowl, scraping down after each addition. Start and end with dry ingredients

8. Fill paper-lined muffin tins with batter 2/3 full.

9. Bake at 350° for 18- 20 minute

Swiss Meringue Buttercream

Ingredients

1 lb unsalted butter, softened

2 cups sugar

8 egg whites

1 cup crème friache or sour cream

1 tablespoon vanilla extract

Seeds from 2 vanilla beans

Directions

1. Combine sugar & egg whites in mixer bowl and whisk together over simmering water until hot to the touch and all of the sugar has melted and no longer grainy

2. Transfer bowl to mixer stand and whip on high until fluffy & cool – about 10 minutes

3. With the mixer on low, add the softened butter 1 tablespoon at a time until incorporated. Add in vanilla, crème fraiche or sour cream, and vanilla beans. Beat until smooth (it may look curdled, but just continue to mix & it will be fine!)."

A few notes from me:

If your Swiss Meringue Buttercream is runny {mine was}, you can save it! I refrigerated my buttercream for 60 minutes, then beat again. And beat it! It took a good 10-15 minutes for the buttercream to turn from curdled to soft and smooth. PERSEVERE and it will be lovely!!

To frost these beauties, you will need a large Wilton 1M tip and extra large coupler {got mine at Hobby Lobby}. You can use decorator bags or just a ziploc. Cut a small open hole and apply your coupler and tip. Fill your icing bag and go for it! 


I used a bit different technique by piping a dollop of frosting in the center and pulling up. Then start to frost the top starting from the outside in. Make sure you keep moving while applying pressure to the bag as you go. This VIDEO from Little Birdie Secrets is great at showing this technique. Make sure you check it out before starting!

A little peek at Miss C's party!

I finished decorating the cupcakes with large edible dots {purchased from Crate and Barrel} and also cosmo flower sugar wafers from Modern Luxe Events. 

PERFECTION! ENJOY! 

Be sure to check out more party details and photos!

Linked to: Lady Behind the Curtain
Screaming Sardine Cupcake Party