So I made vanilla cupcakes this past weekend and was going to post the recipe until I realized I posted the same recipe six months ago…oops. So, instead I’m just going to show a pretty picture of them and link to the recipe.
A lot of people tend to judge bakeries (and whatnot) based on their vanilla cake. It’s a flavor that can be used as a base for so many other cake creations, I can understand why. I, however, tend to judge places based on their red velvet. Red velvet is my favorite, but right behind that is vanilla.
Anyway, the texture of this cake seriously good and it’s packed full of vanilla flavor. I love that it has greek yogurt and almond milk in it. I made this recipe about six months ago using a vanilla bean like it originally calls for, but this past weekend I omitted it and put just a bit extra extract. I added sprinkles to the vanilla-almond buttercream and called it a day. I’m not sure why I bothered experimenting with other vanilla cake recipes…this one is a keeper!
Vanilla Cupcakes with Vanilla-Almond Buttercream