Gimme some sugar;)

May 7, 2017


I received some new cookbooks for Christmas and am finally trying some of the recipes. The cookbooks were the 'Sprinkles Baking Book' and 'Butter Baked Goods" both are great cookbooks. Hardest part, deciding what to bake. So, I have used a recipe from each book - cupcakes from 'Sprinkles' and the icing from 'Butter Baked'. Carol & I were lucky enough to get to Butter Baked's bakery in Vancouver and we have never had icing like theirs - light, fluffy, not too sweet - absolutely perfect - we dream of this icing:) So... here we go with a classic recipe which we gobbled up without too much trouble!



Vanilla Cupcakes with Buttercream Icing
1 1/2 c. flour
1 tsp. b. powder

1/4 tsp. b. soda
1/4 tsp. fine sea salt (you can use regular salt in place or sea salt)
mix together
In the bowl of your mixer, beat together until fluffly (about 2-3 minutes)
1/2 c. unsalted butter, room temperature
1 c. sugar
reduce speed and add, 1 at a time
1 large egg
2 large egg whites
beat until creamy now add
1/2 the flour mixture
2/3 c. whole milk
1 1/2 tsp pure vanilla 
add remaining flour mixture
and beat until just blended.
Put the batter into your muffin tins that have been lined with paper liners. This recipe makes 12 regular sizes cupcakes or about 24 minis. Bake at 350 until a toothpick comes out clean. About 8-10 minutes for minis and about 15-20 for the regular sized cupcakes.
Always check you baking before the estimated time, as every oven bakes a bit differently and the last thing you want is an over baked, dry cupcake.


Buttercream Frosting
1 c. butter (room temperature)
beat on high speed until pale in color
turn mixer to low and slowly add
2 c. icing sugar
mix and add

1/4 c. whole milk
1 tbsp pure vanilla
Turn the mixer to high and beat for 10-12 minutes until the icing is light a fluffy (don't cheat this step - it's what makes this icing so delicous and light) This makes about 2 cups of icing.
You are ready to ice your cupcakes:) I did mine old-school with a knife but you can use a piping bag and make it a little bit more fancy. I topped mine with a Sugarfina candy (we sell these at Crocus & Ivy) that is a strawberry marshmallow that tastes amazing - the most perfect amount of strawberry and sweetness!

Happy Baking;)

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