Vanilla Almond and Vanilla Cupcakes for the Homeless

Lately I have been all about the causes - hence my lack of blog posts! I got the opportunity to bake cupcakes for the homeless for this amazing nonprofit - heroes for the homeless. They are fantastic and they made 10,000 cupcakes (themselves and via donations) over the weekend! I got these recipes from Alison's Wonder Scraporium and The Curvy Carrot - both great and easy recipes and awesome for people who want to make a lot of cupcakes in a relatively (...relatively...) short amount of time. I had to tweak a couple ingredients, but it all worked out. Enjoy!

Vanilla Almond and Vanilla Cupcakes

Ingredients
For the Vanilla Almond Cupcake
(makes about 60 cupcakes)

3 1/4 cup flour
1 3/4 cup sugar
1 1/2 tablespoon baking powder
3/4 teaspoon salt
1 cup unsalted butter
4 eggs
1 cup milk
2 teaspoons vanilla

For the Vanilla Cupcake
(makes about 30 cupcakes)

5 1/2 cups flour
5 teaspoons baking powder
1 1/2 teaspoons salt
3 1/2 cups sugar
3 sticks unsalted butter
2 teaspoons almond extract
3 teaspoons vanilla
8 eggs
4 eggs yolks
3 cups milk

For the Vanilla Almond Frosting
(makes *just enough* frosting for 90 cupcakes)

6 sticks unsalted butter
8 cups confectioner's sugar
1 1/2 teaspoon vanilla
2 teaspoons almond extract


Directions
For the Vanilla Almond Cupcakes

You know the drill, mix everything in a huge bowl. I actually used electric mixers this time - which, I'll admit, makes the cupcakes much more fluffy and awesome. Preheat oven to 350 degrees F and start lining as many muffin tins as you have with cupcake liners. Bake about 20 minutes. Leave out to cool.


For the Frosting
I then threw all this into my big mixer and that took like - maybe 3 minutes - to get it nice and fluffy. It also took maybe 30 seconds to get about 1/2 cup confectioner's sugar all over the place. Go figure. I started frosting cupcakes about 10-15 minutes after they came out of the oven.




For the Vanilla Cupcakes

Seriously simple. Mix everything in a huge bowl. I used a whisk - I love the old school nature of the whisk, it is so underrated! Preheat oven to 325 degrees F and bake for about 18 minutes or until toothpick comes out clean. Again, cool for about 10-15 minutes and frost.




Then decorate with everything you can find in your cabinet. I have delightful friends who give me all kinds of sprinkles all the time that I never get to use so this was the most fun part. Here is the final show - we had some not-so-perfect ones that had to be reconstructed with frosting and were removed from the photo.



Cheers!

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