Moist and Fluffy Vanilla Cupcakes

• 1½ cups (190g) all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• ¾ cup (180ml) whole milk (or buttermilk for extra moisture), at room temperature

• 1 cup (230g) unsalted butter, softened
• 3–4 cups (360–480g) powdered sugar, sifted
• 1–2 teaspoons pure vanilla extract
• 2–3 tablespoons heavy cream or milk
• Pinch of salt
• Optional: Gel food coloring for decorating

1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.

1. In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together on medium speed until light and fluffy (about 2–3 minutes).
2. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
3. Mix in the vanilla extract until fully combined.

1. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk in two parts (start and end with the dry ingredients). Mix on low speed until just combined. Do not overmix—the batter should be smooth and silky.

1. Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full (use a cookie scoop or spoon for even distribution).

1. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
2. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
3. Make the Vanilla Buttercream Frosting
4. In a large mixing bowl, beat the softened butter on medium speed until creamy (about 2 minutes).
5. Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Once incorporated, increase the speed to medium-high and beat until fluffy.
6. Add the vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream or milk. Beat until smooth and spreadable. If the frosting is too thick, add more cream, one teaspoon at a time. If it’s too thin, add a bit more powdered sugar.
7. Optional: Add gel food coloring to tint the frosting as desired.

8. ---

9. Assemble and Decorate
10. Once the cupcakes are completely cool, frost them using a piping bag fitted with your favorite tip or spread the frosting with a knife.
11. Add sprinkles, edible pearls, or other decorations if desired.
12.  

OLD FASHIONED SOUR CREAM COOKIES

1/2 cup Crisco shortening
1 cup granulated sugar
1 large egg
1 tsp. Farm Stand Pure Vanilla
2 2/3 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. sea salt
1/2 tsp. fresh grated Nutmeg or ground nutmeg
1/2 cup full fat sour cream
Granulated sugar for dusting



Preheat oven to 425F degrees. Line a cookie sheet with parchment paper.

In the bowl of your stand mixer, cream together the shortening and sugar for about 2 minutes.
Add eggs and vanilla and mix thoroughly.

In another bowl, whisk together the flour, baking powder, salt and nutmeg. Add the flour mixture to the wet ingredients, alternating with the sour cream and mix until just combined. Scrape the sides and bottom of the bowl and mix again until completely combined. Don’t overmix.

Add some flour to a flat surface, roll dough out to 1/4" thickness. Cut the dough with a 2" round cookie cutter and place on prepared baking sheet. Sprinkle each round of dough generously with sugar.

Bake 8-10 minutes or until lightly browned.
Cool on the pan for 1 minute before removing to a wire rack to cool completely.

Store leftover cookies in an airtight container.

 CHOCOLATE SNACK CAKE

CAKE
1 cup boiling water
1/4 cup butter, slightly softened
1 large Egg
1 teaspoon vanilla
1 cup all purpose flour
1 cup sugar
3 Tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
PUDDING ICING
2/3 cup milk
2 Tablespoons all purpose flour
1/4 teaspoon salt
2/3 cup sugar
2/3 cup butter, softened
1/2 teaspoon vanilla



Preheat oven to 350. In a medium mixing bowl, using a whisk, combine the boiling water and butter. Add the vanilla and egg, whisk to combine. In a small bowl, combine all the dry ingredients. Add the dry ingredients to the wet ingredients and whisk to combine.
Spray two 8 inch square ( or round) tin foil pans with non stick spray. Divide the batter between the two pans. Bake for 20-25 minutes or just until the middle is set. Don’t over bake. Remove from oven. Let cool on a cooking rack for 30 minutes. Remove cakes from the pans and let completely cool on the rack. ( you can go ahead and place one on your plate, let the other one hang out on the cooling rack).

ICING:
Combine milk, flour and salt in a 1 quart saucepan. Cook over medium heat, stirring constantly 3 minutes or until mixture thickens and comes to a boil. Boil for 1 minute. Pour into a small dish and cover the surface with plastic wrap. Chill completely.

Beat sugar, butter and vanilla in a medium bowl at medium speed until creamy. Gradually add the cooled flour mixture. Beat at medium speed until light and fluffy.

ASSEMBLE THE CAKE:
Add one cake to a plate of your choice. Add the filling to the top, spread evenly. Place the other cake on top of the filling. Sprinkle the top with powdered sugar! Enjoy!

Store the cake in a covered container