Quick Vanilla Cupcakes

Hey guys,

Today we are talking cupcakes, because that’s what I made this week. This was really in reactions to having a friend of mine asking questions about baking and wanting some tools to get him started which lead us to a Micheals discussion.. which lead me to Micheals to buy some new pipping tips and here we are.

Vanilla Cupcakes


  • 1/2 cup vegetable oil
  • 1 cup water
  • 2 large eggs
  • 1 cup half a half cream
  • 1 tbsp vanilla
  • 1 tsp salt
  • 3 tsp baking powder
  • 2 cups sugar
  • 2 1/2 cups flour


  1. Pre-heat oven to 350F
  2. Mix all wet ingredients in a large bowl until well combined.
  3. Add all dry ingredients excluding flour and mix until well combined.
  4. Gradually mix in flour until mixture is smooth.
  5. Grease a muffin tin with butter (or) place liners into the pan. Fill each half way with batter.
  6. Bake 15-17 minutes or until a toothpick comes out clean when stabbed into the centre of a cupcake.
  7. Let cool completely before frosting.

It may sound a little odd, but I find pouring the batter into a large bottle makes pouring the batter into the tin much easier as you can control flow better. If you want to try this, make sure the funnel you use has a large enough tip that the batter can flow through well to load the bottle. Recipe yields 18-24 cupcakes.

Buttercream Icing


  • 1 cup room temp butter
  • 2 tbsp vanilla (or maple)
  • 4 cups icing sugar


  1. Cream the butter in a bowl until completely smooth, add in vanilla and mix thoroughly.
  2. Gradually add in powdered sugar, one cup at a time, fully mixing in the sugar before adding in more.
  3. Add in colouring if desired.
  4. Refrigerate if it won’t be used right away.
  5. ** In order to do the roses I used the tip below.

When working with buttercream it is important to remember that temperature will change everything. Warm buttercream is easier to work with but needs to be cooled to ensure it doesn’t droop or melt. Cool buttercream is very difficult to ice with as it is too firm to push through the tips easily. Body temperature is slightly higher than the desired warmth for buttercream, but using the heat from your hand to warm up the cream nearest to the tip will allow you easier icing.

Another thing that I see a lot is over packing the bag. You can always add more later so don’t fill more than halfway or you will have more icing than you can easily push out of the bag with your grip strength.

Bourbon Cake

This week my friend is coming over to visit and it was just his birthday a few days ago. We couldn’t be there with him on this birthday so I thought I’d make him the perfect cake. He likes his brown liquors and I really enjoy baking so I thought, “why not mix good bourbon into the mix with a good cake?” It yielded a beautiful, rich and moist cake without having to use buttermilk.

I did not tier my cake since there will only be three of us eating and we don’t need that much, but if you were going to tier this cake with this recipe I would double the icing amount as by the time I was doing my flowers my piping bag was nearly empty. I made this in a 10 inch spring pan, but you could easily make two 8 x 8 inch layers with this as well.

Bourbon Cake – evablakeman

Ingredients (Cake)

  • 2 1/2 cups flour
  • 2 cups sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 cups milk (I used 3%)
  • 1/2 cup vegetable oil
  • 1 tbsp vanilla
  • 2 large eggs

Ingredients (Glaze)

  • 2 tbsp bourbon
  • 1 tsp vanilla
  • 1/8 cup sugar

Ingredients (Icing)

  • 1 cup butter (room temperature)
  • 4 cups powdered sugar
  • 2 tsp vanilla
  • 1 tsp bourbon

I used Wild Turkey bourbon in this recipe. Strongly flavoured bourbon goes well paired with the sweetness of the cake.


  1. Pre-heat oven to 350 degrees
  2. Mix all wet ingredients together.
  3. Add baking powder and sugar, ensure there are no lumps and the batter is smooth before continuing.
  4. Add in flour gradually, mix until smooth.
  5. Pour batter into a liberally buttered or greased baking pan.
  6. For thin pans, bake 15 – 20 minutes, for thick pans bake 45-55 minutes. Doing this with a 10 inch spring pan baking time was 47 minutes.
  7. Use a toothpick to check if your cake is done, the toothpick will come out clean if it is done.
  8. Mix all ingredients of your glaze together in a small bowl.
  9. Wash the top of the cake with bourbon glaze.
  10. Cool in the pan at least 10 minutes before scraping sides with a blade.
  11. Once cake is removed from the pan, brush down the sides with glaze and pour any leftovers on top of the cake, spreading around evenly.
  12. Let cake cool completely before icing.
  13. Cream butter in the bowl, add in the bourbon and vanilla while creaming.
  14. Add in sugar in small amounts. Work the buttercream until smooth. DO NOT ADD MILK.
  15. Ice how ever you would like. I chose to use a flat sweep over the top and run a simple trail up and down the sides, covering any mistakes or patches with quick flowers. The I threw some gold glitter on top and called it a day.

If you liked or tried the recipe I would love to hear about it. Please feel free to leave a comment below or tag me on any social media ( @evablakeman) so I can see your beautiful cake! And if you want more good stuff coming straight to you, sign up to receive updates on what going on!

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Bourbon Cake – evablakeman