I am addicted to Cupcrazed cupcakes and thank God that they are 30+ minutes from my house- OR I would stop by there every day and 2x on Tuesday. Why 2x on Tuesday you ask? Because cupcakes are $2 each on $2 Tuesday that’s why.
Remember the show Cupcake Wars? I loved that show! I used to watch it while I was on the elliptical and drool. When I learned Heather McDonnell of Cupcrazed Cakery won Cupcake Wars, I had to check it out and I have been hooked ever since. The only time I get to enjoy these gourmet treats is when I have a dentist appointment, so basically 2x a year.
I do follow them on instagram, so I at least get to see all their decadent ever-changing flavors. For instance, yesterdays flavors were: pineapple upside down cake, strawberry cake batter, Panther-fetti, cookies n cream, white chocolate raspberry, caramel macchiato, Reese’s, s’mores, salted caramel & Oreo. See? Decadent.
I knew they posted the Cupcake Wars recipes online, so when I googled this, I found that Cupcrazed posted some of their recipes on their own blog too. You see, they bake AND they are crazy (their tagline). I found the vanilla cupcake and icing recipe and HAD to make them for myself.
Did I mention I have an issue with portion control? Well I do, so this was flirting with disaster since each recipe makes 36 cupcakes. I cut it and made 25% of the recipe expecting 9 and still ended up with 12 cupcakes. Only 4.5 are left…looks like I’ll be doing some yoga later tonight. Was it worth it? Absolutely. Will I make them again? Yes, but only for a party with actual people in attendance.
Cupcrazed Cakery Vanilla Cupcake Recipe (makes 36)
- 1 lb butter
- 4 cups granular sugar
- 8 eggs
- 2 tbs vanilla
- 2 cups whole milk room temp
- 3 cups self rising flour
- 3 cups all purpose flour
- 1/3 cup canola oil
Whip butter in the bowl. Add all 4 cups of sugar and whip it into the butter for about 2 minutes. Add all 8 eggs and vanilla to butter/ sugar and whip until completely combines. Add 3 cups self rising flour and the first cup if milk, combine. Add the 3 cups of all purpose flour and the second cup of milk. Combine. Stir in the canola oil. Bake at 350 for 20 minutes.
- 1 lb butter
- 6 or 7 cups confectioners sugar
- 1 tsp vanilla
- 1-2 tsp whole milk (maybe)
Add 1/2 the sugar to the pound of butter, whip together. Add the vanilla and 3 more cups sugar. Whip together and check for consistency. If it’s too runny, add more confectioners sugar. If it’s too thick, add a little whole milk.
Enjoy! And FYI- if you like raw cake batter- this is the best I’ve ever had.