I know this sounds almost contradictory, but I love vanilla cupcakes.  Out of everything I’ve tried; french toast, pink lemonade, or oreo cookie cupcakes… Vanilla has always been my favorite.  I like simple food, what can I say?

This by far the best vanilla cupcake recipe out there.  I know there are other foodie bloggers out there who would agree with this statement.  Trust me, I’m always on the hunt.  I even tried a Cook’s Illustrated recipe first on Wednesday, just to try something new… Disgusting.  Tasted like corn bread?!

Without further ado I give you…

Amy Sedaris’ Vanilla Cupcakes

preheat oven to 375° 
line muffin tin with paper cups

• 1 1/2 sticks of unsalted butter
• 1 3/4 cups of sugar

cream together, then add:

• 2 large eggs
• 2 Teaspoons of pure vanilla
• In a separate bowl mix together
• 1/4 teaspoon of salt
• 2 1/2 teaspoons of baking powder
• 2 1/2 cups of cake flour

Add dry ingredients to mixture, alternating with
 1 1/4 cups of milk.  Mix well, fill cups 2/3 full, bake approximately 18 minutes.

Chocolate Swiss Meringue Buttercream

• 4 large egg whites, at room temperature
• 1 cup sugar
• 12 oz (3 sticks) unsalted butter, softened
• 1/2 cup bittersweet chocolate

Combine the egg whites and sugar in the bowl of a mixer or in a metal bowl and whisk together. Place the bowl over a saucepan of simmering water, being careful not to let the bowl touch the water. Insert a thermometer in the bowl and whisk until the mixture reaches 100°F (warm to the touch). Remove the bowl from the saucepan and place on the mixer, fitted with the whisk attachment, or use a hand mixer. Beat on high speed until the egg whites form soft, shiny peaks.  While waiting, I melted the bittersweet chocolate in the microwave.  For my microwave, I pulled it out and stirred it every 30 seconds until it was smooth.

Make sure the butter is soft and lump free. Add to the meringue a tablespoon at a time while beating at high speed. Continue to beat on high speed until the mixture looks smooth. Just like on St. Patrick’s Day it began to look lumpy or curdled right before it became smooth.  I then added the melted chocolate and whipped until incorporated.  Use right right away by spreading the buttercream on the cupcakes.