I’ve been on the lookout for a great…really great vanilla cupcake. Somehow the best recipes always seem to be fancy dancy ones. Vanilla is cool too man! Today I think I found it. Billy’s Bakery Vanilla Cupcake Recipe. Mmmm. You mix the dry ingredients first, then add the butter, eggs, milk and (of course) vanilla into the same bowl. It felt a little like making pie crust at first, but the result was awesome. Light and moist cake, not crumbly but soft. Very good. Almost perfect, except I committed the cardinal sin of cupcakes: I overfilled the cups! Ahh! I thought I was just being generous. I was taking the cupcakes to the court where Dave clerks to share them with the Judge and his staff. I didn’t want to have a plate of meager treats. Of course, I was using a mini cupcake pan. I mean, why not just let the mini cupcakes be mini? There was no reason for me to feel like I should offer them BIG little cupcakes. Seriously! But, I did it anyway. Filled the paper cups-not 2/3 full, like I should have- but all the way full. They expanded over the edges and spread out a little making the tops a teensy bit too browned and maybe even a little crusty around the edge. Dang. I’ll follow the 2/3 rule forevermore. I mean, the only good thing about an over-full, spread out on top cupcake is that you can fit more frosting on top…which I took advantage of. These babies had lots of frosting. Delicious perfect buttercream frosting in vanilla and chocolate. With cocoa powder on top. The best. Until I make them again. And don’t over-fill them.