Tuesday, September 16, 2014

Variations of Vanilla Cupcakes

Sometimes, you just can't beat a plain, but good vanilla cupcake.  A friend turned 40 last week, and to celebrate, our group of friends went out to dinner and then to a show at Comedy Works.

After dinner, there were the cupcakes, vanilla, as he had requested.  I had baked the cupcakes in simple gold foil wrappers, so I topped them with fondant 40s brushed with gold petal dust and gold sprinkles.  Simple but elegant, soft, sweet and deliciously vanilla.

I had a few extra cupcakes left at home, so I dressed them up a little for Jamie to take to work.  One got a luxurious filling of my homemade salted caramel, with vanilla buttercream topped with more salted caramel, crunchy toffee and coarse salt.  This one, of course, was Jamie's favorite.

Another, I filled with a spoonful of my homemade red wine raspberry jam, peeking demurely through a simple swirl of vanilla buttercream.

And yet another, a filling of my homemade red wine chocolate cherry jam, topped with a buttercream rose and a bright red maraschino cherry.

Besides being delicious, vanilla cupcakes are so versatile, since there isn't a flavor you can't add to jazz them up a little.  One of my personal favorite variations is lemon curd filling, for a cupcake that tastes like creamy lemon pie...


  1. I've gotta make some of these! My husband is all about plain vanilla (he's one of those "men of simple taste" you've heard tell about), but I always want something with a little more flair. These are perfect for BOTH of us! :)

    1. Sounds like you can make both of you happy now! :)


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