Homemade Vanilla Cupcakes with cheesecake flavor Buttercream!

          I was Obssesed to bake a good and moist homemade vanilla cake and after a few tries I got it!  and I was in a cupcake mood so I made for myself this little ones that I ate in one day....all of them.
          These cupcakes are fluffy, tender and they have a nice crumb also they are so vanillaly!

For the cupcakes:

2 3/4 all-purpose flour
3 teaspoons of baking powder
1 teaspoon fine salt
1 cup  unsalted butter, softened
2 cups white standar sugar
1/3 cup powdered milk
4 large eggs, at room temperature
1 cup milk
1 teaspoon pure vanilla
1 teaspoon vanilla bean paste
( maybe some of you are wondering why I add the powdered milk the reason is just that I like it for my opinion but it doesnt change the flavor or texture a lot, if you dont have any thats ok)

For the frosting:

3 sticks unsalted butter, softened.
5 cups icing sugar (stifed)
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon cheesecake flavor extract
A pinch of salt


Directions for the cupcakes :

          Preheat the oven to 350°C  Line 2 of 12 hole cupcake tin with paper cupcake or cases.
Put all the dry ingredients into a large bowl. In a second bowl  beat with an electric mixer the butter until smooth and add the sugar until pale and fluffy, gradually add the eggs one at a time. Slowly add half of the dry ingredients and half of the milk to the butter/sugar mixure and mix. Add the last flour and milk and mix one minute .Be careful of dont overbeat.
 Divide the mixture evenly between the paper cases I always use a ice cream scoop spoon its a lot easier.Bake for 20 to 25 minutes.
 Transfer to a wire rack to cool.

For the Buttercream:

          Beat butter for a few minutes with a mixer with the paddle attachment on medium speed.
 Add 2 cups of powdered sugar and turn off your mixer when added more icing sugar, you don't want the sugar everywhere!, keep beating until the sugar has been incorporated with the buttercream until fluffy consistency. Increase mixer speed to medium and add the cheesecake flavor extract, salt, and 2 tablespoons of heavy cream and beat for a couple minutes.
 If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add more heavy cream 1 tablespoons at a time.

.

salted caramel sauce in a jar!

Hello world! before anything I am going to introduce myself, my name is Alba but everybody  know me as Albita and I am a very proud mamma of a beautiful 5 month old baby boy and a wife!.

      I wanted to start my own food blog months ago but my occupations as a new mommy didn't let me, but here I am!. I really love to bake and cook anything that cross my mind!. I am fan of desserts and Italian cook... also I have to add that I learn to bake by reading and trying recipes, Of course I have to practicing by trial and error but it totally worth it. Now I have been writing my own recipes that I am so exited to share with you!.

     

 My first recipe is a homemade salted caramel sauce that you can eat straight of the jar (like me), on top of a big scoop of ice cream, in a warm apple pie o wherever you want!

      Who doesn't love the luscious texture of a good caramel sauce? well I have to start sharing with you guys that I am a fan! I looove to make caramel sauce, when I was a beginner in the fantastic baking world, the first sauce recipe that I tried was a basic caramel sauce but that wasn't turned out very well... it was a disaster in fact!, I ended up with a bunch of dirty sauce pans and a hard and burned caramel... totally my inexpert way of make things,and a bad recipe,but the truth is that is not too hard. I'm going to show you guys how to make this wonderful sauce foolproof with no mistakes, and of course a tasty flavor!.

     The ingredients are just 4 and very easy to get, we are going to need some heavy cream, sugar, water, and coarse sea salt!.

Ingredients:

1 cup of regular sugar.

1/4 cup of water.

1 cup of heavy cream.

A pinch of coarse sea salt.

Directions:

       

 In a heavy based sauce pan let simmer the sugar and the water for about 3 or 4 minutes.

Then add the heavy cream... this will bubble up and it will be very HOT!

Then give it a stir with a wooden spoon... add the pinch of salt and let cook for a minute. remove from the stove and let the sauce completely cool before you taste it... trust me you don't want a burned tongue.!

The last step is to ENJOY!!! :). You can put the sauce in a cute jar for a gift and personalized wherever you want. that is up to you.