By Request Vanilla Cupcake Recipe + a Random Fact

Here is the recipe Emily! Really simple and delicious. I also posted a picture of the cupcakes I made in a mason jar at the bottom of the post as I remember you liked the idea of baking in a mason jar(from a long ago post you commented on :)!

A little fact about cooking oils… really random but thought I would share (:
My family does not use shortening/crisco, canola or vegetable oil for consumption but vegetable oil does works great for oiling bicycle chains and canola is a wonderful pesticide ;) . We either use olive oil, E.V. olive oil, or butter .
Why? Both shortening and vegetable oil contain soybean. Something many people don’t know is soy products are actually hazardous to your health. It is the same with Canola oil which is derived from the rapeseed. The rapeseed was never meant for human consumption. In fact during WWII, rapeseed was the main source of the chemical warfare agent mustard gas. Also rapeseed has been linked to madcow disease and shown to cause emphysema, respiratory distress, anemia, blindness in animals—and humans, and more. You can go here & here to watch and read 2 great article on the hazards of soybean and here & here  for articles/video on canola (disclaimer: I do not indorse the sites that posted these articles). Really interesting articles :)
God has blessed you with one amazingly and diligently constructed body. Do what you can in order to keep it healthy via the food you  put in and the exercise you put out and be informed as to what you are putting in :)

“What? know ye not that your body is the temple of the Holy Ghost which is in you, which ye have of God, and ye are not your own? For ye are bought with a price: therefore glorify God in your body, and in your spirit, which are God’s.” 1 Corinthians 6:19-20

OK HERE IS THE RECIPE!!

Vanilla Cupcakes with Buttercream Frosting

Yeilds 18-20 cupcakes or 9 4oz mason jars
Cake:

  • 3/4 cup BUTTER softened
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons vanilla
  • 2 1/4 cup sifted flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cup milk 
  • 5 stiffly beaten egg whites (beat until stiff peaks form)

Frosting:

  • 3/4 cup butter softened 
  • 1/2 cup heavy cream (milk can be substituted)
  • 1TBS vanilla 
  • 1/2tsp almond extract
  • 5-6 cups powder sugar
  1. Preheat oven to 375°F. Line 18 muffin Cups with liners. Or if your using mason jars butter and flour 9 mason jars.
  2. Cream butter and sugar until light. Add vanilla and mix well; set aside.
  3. Sift together flour, baking powder, and salt. Add to creamed mixture alternately with milk, beating after each addition. Gently fold in egg white. Divide between muffin cups. I find 1 mounded ice cream scoop per cup is the perfect amount. For the 4oz mason jars 2 ice cream scoops are perfect!
  4. Bake for 10-15 minutes or until done and slightly golden. Cool thoroughly.
  5. Icing instructions:
  6. Cream together butter, cream, vanilla, and almond extract. Add powder sugar 1 cup at a time until icing reaches the right consistency.
  7. Pipe onto cooled cupcakes and enjoy!

“O taste and see that the LORD is good: blessed is the man that trusteth in him.”
Psalm 34:8

About Rachel

"Come now, and let us reason together," says the Lord, "Though your sins are like scarlet, they shall be white as snow; though they are red like crimson, they shall be as wool. If you are willing and obedient you shall eat the good of the land; but if you refuse and rebel, you shall be devoured by the sword"; for the mouth of the Lord has spoken." Isaiah 1:18-20
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10 Responses to By Request Vanilla Cupcake Recipe + a Random Fact

  1. Melanie says:

    Hiya from Ireland! What about coconut oil? Have you heard anything bad about it? By the way, I really love reading your blog and seeing pictures of your gorgeous family. You inspire me to bake more (and take more pictures). Thanks!

  2. Rachel says:

    Hello Melanie! Ireland… Oh, wish I were there!
    The only negative I have heard about coconut oil is that is high in saturated fat. BUT coconut oil is mostly made up of medium chain fatty acids which doesn't have the same unhealthy effect as regular saturated fat. On the plus side coconut oil aids in digestion, vitamin and mineral absorption, and boost the immune system! We tried using it during the summer but I can't say that I remember the taste?! Might work well for baking :)
    THANK YOU for your kind words :) Such an encouragement!!

    “Thou art worthy, O Lord, to receive glory and honour and power: for thou hast created all things, and for thy pleasure they are and were created.” Rev 4:11

  3. Thanks for posting this!!! Now I just need a good excuse to make those! Thankfully we have 3 birthdays coming up:)

    We also don't use canola or vegtable oil. Instead we normally use butter, olive oil, or expeller pressed cocunut oil.

    Thanks again for posting this recipe! Those cupcakes look like something you would buy at an expensive cupcake shop!!
    Emily

  4. Rachel says:

    You are most welcome, Emily!
    Not only is it better for you but food taste sooo much better when you use butter/olive oil :)

  5. Sereina says:

    I was going to leave a comment on your blogaverary post, but that didn't happen. :( So, happy late blog birthday! I love reading and seeing your pictures.

    We avoid using shorting and canola oil in our house as well. We use olive oil most of the time, and when we need something with a milder flavor, we use grapeseed oil.

  6. Rachel says:

    Better late than never ;) THANK YOU, Sereina! Your comments have always been so encouraging :)
    I have seen and heard of grapeseed oil but haven't tried it yet… I will have to pick up a bottle when I go grocery shopping!

  7. “emphysema, respiratory distress, anemia, blindness in animals—and humans…” I have a lot to look forward to based on all the vegetable oil I have consumed over the years, haha. ;) I have been wanting to switch to Olive Oil for a while I guess these are even more reasons to do so. :)

  8. Rachel says:

    Haha, yeah I have quite a future to look forward to also ;) I have had my fair share of veg oil and canola oil in the past. Definitely switch to Olive Oil!

  9. Anonymous says:

    Hi Rachel! You knew you'd get your mom to come out of the woodwork on this one! OK I must reinforce the lesson learned– hydrogenated anything is a killer, check the label on all veg. oils even the naturals. Almost all now list canola oil (marketing name for rapeseed oil) as a part or whole ingredient. As you know, until I was feeling negative health effects of processed fats, I always thought canola was a real live plant growing peacefully in some sunny valley far off in Perfectville:) Canola is a sweet sounding made-up name; a blend of the words Canada Oil– kind of a badge of honor for its biggest exporter. One homework assignment for all you visionary/pioneer women: research good natural fats and their response to cooking temps. especially EVOO vs. general purpose olive oil. Try BAKING with GP olive oil– having trouble getting Rachel to go this far. She's a pleasant and dedicated perfectionist. The two B-words: Butter & Baking; never the twain shall part.

  10. Rachel says:

    EEEeeek! The first comment my mom has left… I think :)! The two B-words baking&butter…. you will never find anything better :)

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