Vanilla Cupcakes

from Laura Buchanan (These are also VERY similar to Magnolia's cupcakes.)

3 cups all-purpose flour

1 1/2 tsp baking powder

3/4 tsp salt

1 1/2 sticks unsalted butter, softened

1 1/2 cups sugar

4 large eggs

2 tsp vanilla

1 1/4 cups milk

1. Preheat oven to 350º. Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer. Mix on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, mixing well. Add vanilla. Reduce speed to medium. Mix in 3 batches of flour mixture, alternating with 2 batches of milk. Raise speed to medium-high; mix until thoroughly blended, 10-20 seconds.

2. Spoon 1/4 cup batter into each muffin cup. Bake until a cake tester inserted into centers comes out clean, about 17 minutes.

(I don’t mix the flour mixture separately, just alternate putting the flour and other dry stuff in with the milk. I think these are even yummier as mini cupcakes!)

Fluffy Buttercream Frosting

2 sticks unsalted butter, softened

1/2 tsp vanilla extract

3 cups sifted confectioners sugar

dash of salt (or no salt, if using salted butter)

Beat on medium-high speed for about 5 minutes or until very light and fluffy.

Lemon Pepper Pasta with Capers

I adapted this recipe from The Kitchn just a little. Delicious.

Lemon Pepper Pasta with Capers

3 large garlic cloves, minced

Zest of 1 lemon

1 bunch of scallions
1 tablespoon butter
1 tablespoon olive oil
1 cup chicken or vegetable broth
1/4 cup cream
1/4 cup capers
Salt and freshly ground pepper, to taste
1 8-ounce package Trader Joe's Lemon Pepper Pappardelle Pasta

Slowly cook the garlic, scallions and lemon zest in the butter and oil, in a heavy sauté pan over medium heat. Stir frequently to keep the garlic from browning. When the garlic is soft, add the broth and turn the heat to high. Simmer until reduced by at least one half, and add the cream and capers. Turn the heat back to medium and simmer until thick and syrupy. Taste and season.

Meanwhile, cook the pasta according to directions (2 quarts of salted water, 8-10 minutes). Drain and toss with a dribble of olive oil. Pour the cream sauce over and toss. Serve immediately.