.008 - Cupcakes! (And a recipe)
Ohdearme I had nearly forgotten that it was about time to go back to school! I was so caught up in helping Mom with a rather fancy floral arrangement for a wedding that will be taking place here in a few days! Ah, I love weddings! I'm a bit sad that I will miss this one, as I had wanted to help out more with decorating. The arrangements look so lovely so far~ I'm hoping my parents will take pictures (I'm sure Dad will~)
But, of course, tomorrow is the last day of summer break. Eeee so excited to be going back to school. I had to make sure I had finished all my assignments before I got too excited though ;) But cupcakes will be made tomorrow. I only hope that I make enough. I would hate to run out before everyone had a chance to get one...
Oh, and in case you were interested, here's my recipe! I'm not above sharing my kitchen secrets ;) as the best recipes are the ones you get from others, right?
Ingredients:
Batter:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
Vanilla Buttercream Frosting:
1/2 cup unsalted butter, room temperature
2 cups confectioner’s (powdered) sugar
1 teaspoon pure vanilla extract
2 to 3 tablespoons milk or half and half cream
Directions:
1. Preheat oven to 350 degrees F. Prepare one standard 12-cup muffin pan; line with paper cupcake liners.
Batter:
2. In a medium mixing bowl, combine flour, baking powder, and salt; whisk together to mix. Set aside.
3. In a small mixing bowl, stir the milk and vanilla together. Set aside.
4. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. If creaming by hand with a wooden spoon, use the backside of the spoon and move your arm in a circular motion to spread the butter over the bottom and up the side of the bowl. Move your arm quickly to beat or “whip” the butter.
With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
5. Add eggs one at a time, beating until thoroughly mixed.
Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
6. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
7. Spoon the batter into the cupcake liners. Fill about 2/3 full, using about 1/4 cup of batter per cup.
Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
Bake:
8. Bake 18 to 20 minutes, rotating pan halfway through, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting.
Vanilla Buttercream Frosting:
9. In a medium bowl and using an electric hand mixer or wooden spoon beat the butter until fluffy. Add vanilla and 2 tablespoons milk or half and half cream; beat until frosting is smooth and creamy. Add additional milk if necessary to make a good spreading consistency.
Follow the smell of cupcakes on the 1st and you'll find me ;)
But, of course, tomorrow is the last day of summer break. Eeee so excited to be going back to school. I had to make sure I had finished all my assignments before I got too excited though ;) But cupcakes will be made tomorrow. I only hope that I make enough. I would hate to run out before everyone had a chance to get one...
Oh, and in case you were interested, here's my recipe! I'm not above sharing my kitchen secrets ;) as the best recipes are the ones you get from others, right?
Ingredients:
Batter:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
Vanilla Buttercream Frosting:
1/2 cup unsalted butter, room temperature
2 cups confectioner’s (powdered) sugar
1 teaspoon pure vanilla extract
2 to 3 tablespoons milk or half and half cream
Directions:
1. Preheat oven to 350 degrees F. Prepare one standard 12-cup muffin pan; line with paper cupcake liners.
Batter:
2. In a medium mixing bowl, combine flour, baking powder, and salt; whisk together to mix. Set aside.
3. In a small mixing bowl, stir the milk and vanilla together. Set aside.
4. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. If creaming by hand with a wooden spoon, use the backside of the spoon and move your arm in a circular motion to spread the butter over the bottom and up the side of the bowl. Move your arm quickly to beat or “whip” the butter.
With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
5. Add eggs one at a time, beating until thoroughly mixed.
Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
6. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
7. Spoon the batter into the cupcake liners. Fill about 2/3 full, using about 1/4 cup of batter per cup.
Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
Bake:
8. Bake 18 to 20 minutes, rotating pan halfway through, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting.
Vanilla Buttercream Frosting:
9. In a medium bowl and using an electric hand mixer or wooden spoon beat the butter until fluffy. Add vanilla and 2 tablespoons milk or half and half cream; beat until frosting is smooth and creamy. Add additional milk if necessary to make a good spreading consistency.
Follow the smell of cupcakes on the 1st and you'll find me ;)