So anyone who knows me, knows that Martha Stewart & Betty Crocker I am not! I try but things don’t always go as planned. We were watching a rerun of CupCake Wars and my family decided that they really wanted cupcakes. Of course I have my sons watching the show so that one day they will bake for me, but obviously this backfired on me this time….mainly thanks to my husband. Well they wanted cupcakes and I wanted to be lazy! I decided to go to my very easy vanilla cupcake recipe. Everything about these cupcakes screams I’m an award winning baker while hiding the fact that I took the easy way out. Now I kinda went all out mainly so that I could take pictures for all of you, my family would eat them anyway I make them as long as they don’t have to do any work. So read below and follow my very easy recipe for awesome cupcakes that don’t require a lot of fuss! Hope that you all enjoy!
2 cups flour
2 teaspoons baking powder
1 stick butter, softened
1 cup sugar
1 cup milk
1 teaspoon vanilla extract
1 jar strawberry preserves
3 cups heavy cream
1 box hershey chocolate pudding
Preheat your oven to 375° F. Line your cupcake tins with the papers. Now I ended up with 15 cupcakes but you may get more or less depending on how much batter that you put into each.
Cream butter and sugar until light & fluffy. It is really important that your butter is almost mushy. I didn’t have enough time ahead and my butter was still kind of hard. It truly makes it a pain in the butt when you are trying to get this to mix properly. Add in one egg at a time. This does help it mix better if you were like me and still had semi hard butter.
Add all of the dry ingredients ie: flour, baking powder & salt…while alternating with the milk. I mix all the dry ingredients together ahead of time and whisk it in a bowl just to make sure everything is combined well. Alternating with the milk helps make sure that everything mixes more smoothly. If you just dump the dry ingredients in first, the batter can become clumpy and difficult to combine. Add in the vanilla at the end. You can use more or less depending on your tastes.
Spread your batter evenly into your cupcake tins. To make sure that you have the same size cupcakes, I find that it is easiest to use an ice cream scoop. Just level it with a butter knife and pour into the lined cups. I baked mine for 16 minutes but you can do 18-20 if you feel the need to. Let them cool in the tins for a bit before transferring them to a wire rack (if you have one) to cool completely.
Now if you don’t feel like going through the work just skip this step and go on to the frosting. But if your a masochist…I mean dedicated to your little project like me please feel free to continue. Like I said earlier, I was feeling kinda lazy. Yeah yeah I know laziness isn’t exactly filling cupcakes. But instead of making the filling from scratch ( I have had those days where coffee really helped) I used strawberry preserves. I just bought my local store brand because 3 guys really don’t have gourmet pallets. This step is really easy just tedious. All you have to do is cut out a hole in the center and fill it! That’s it! Baby spoons work really well for this little bit!
Again I went super lazy with this. No I didn’t buy store brand (really just because I think they are too sweet) but I did make a super easy chocolate mousse! How easy you ask? 2 ingredient only super easy! All you have to do is pour 3 cups of heavy and 1 box of instant pudding in a bowl and mix with and electric mixer. Easy peasy! Now I decided to actually put some effort into making them look presentable for pictures but all you really have to do is just scoop some on top of your cupcake and you’re all set! Hope that you all enjoy!