Baked Goods Articles

Moist and Fluffy Vanilla Cupcakes

Moist and Fluffy Vanilla Cupcakes

Ingredients

For the 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

For the Vanilla Buttercream Frosting (Optional):

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

Instructions

Step 1: Preheat and Prepare

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

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

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).
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract until fully combined.

Step 4: Alternate Wet and Dry Ingredients

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.

Step 5: Fill the Cupcake Liners

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

Step 6: Bake the Cupcakes

Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Make the Vanilla Buttercream Frosting
In a large mixing bowl, beat the softened butter on medium speed until creamy (about 2 minutes).
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.
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.
Optional: Add gel food coloring to tint the frosting as desired.
Assemble and Decorate
Once the cupcakes are completely cool, frost them using a piping bag fitted with your favorite tip or spread the frosting with a knife.
Add sprinkles, edible pearls, or other decorations if desired.

OLD FASHIONED SOUR CREAM COOKIES

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

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

APPLE QUICK BREAD

APPLE QUICK BREAD

APPLE MIXTURE

2 medium apples, peeled, cored and diced small or process in food processor

1/3 cup sugar

1 1/2 tsp Farm Stand Saigon Cinnamon

BATTER

1 3/4 cup all purpose flour

1 tsp Farm Stand Saigon Cinnamon

1/4 tsp fresh grated Farm Stand Whole Nutmeg, or 1/2 tsp ground Nutmeg

Pinch of allspice

Pinch of ground ginger

1 tsp baking powder

1/2 tsp baking soda

Pinch of salt

1/4 cup Crisco shortening

1/4 cup salted butter

3/4 cup sugar

2 large eggs

1/3 cup vanilla or plain Greek yogurt

1 1/2 tsp Farm Stand Pure Vanilla

1/2 cup milk

Walnuts or pecans, optional, see notes

ICING

1 cup powdered sugar

4-5 tsp cream or milk

1 tsp Farm Stand Pure Vanilla

Preheat oven to 350F. Spray a 9x5 loaf pan with non stick spray. Set aside.

In a small bowl, add the apples, sugar, and cinnamon. Stir to coat. Set aside.

Make the batter: In a large bowl, add the flour, cinnamon, nutmeg, allspice, ginger baking powder, baking soda and salt. Whisk to combine. Make a well in the center of the bowl.

Combine the shortening, and butter in a small bowl and melt in the microwave, about 30 seconds. Add to the well in the bowl along with the sugar, eggs, yogurt, vanilla and milk. Using a whisk, combine the wet ingredients in the center of the bowl, then incorporate the dry ingredients to the wet. Stir in the apple mixture just till combined. Don’t over mix.

Transfer batter to the prepared loaf pan. Bake for 55 minutes or until a toothpick inserted into the middle comes out clean.

Let cool for 10 minutes. Remove from pan and finish cooking on a rack.

Make the icing: In a small bowl add the icing ingredients and mix till smooth. Ice the bread once the loaf is cool to touch. Store leftovers covered in wax paper. Enjoy!

NOTES:

1. If you prefer, you can use all butter and skip the Crisco. The shortening makes the texture amazing, but I understand some of you don’t have that ingredient in your pantry!

2. You can also add 1/2 cup chopped walnuts or pecans

Cranberry Orange Scones

Cranberry Orange Scones

Ingredients:

2 cups (250g) all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon cinnamon (optional)
½ cup unsalted butter, cold and cubed
½ cup dried cranberries (or fresh)
1 tablespoon orange zest
½ cup heavy cream (plus extra for brushing)
1 large egg
1 teaspoon vanilla extract
Instructions:
Preheat and Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
Cut in Butter: Using a pastry cutter or your fingers, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Add Cranberries & Zest: Stir in the dried cranberries and orange zest.
Combine Wet Ingredients: In a separate bowl, whisk together heavy cream, egg, and vanilla extract. Pour into the dry mixture and stir until just combined.
Shape the Dough: Transfer dough to a floured surface and gently knead. Pat into a 1-inch thick circle and cut into 8 wedges.
Bake: Place scones on the baking sheet, brush with extra heavy cream, and bake for 15-18 minutes until golden brown.
Cool & Enjoy: Let cool slightly before serving. Optionally, drizzle with an orange glaze for extra flavor!

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