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Monday, July 30, 2012

Cupcakes Make Me Smile



Hello!
Did you know I always wanted to own a coffee shop?  Yes, one of those which you know everyone's name.  A small and cozy shop, where I would bake fresh goods daily, serve fresh coffee, expresso,  and tea.  Thinking of the idea still makes me smile.
I love to bake,  it's so natural and therapeutic for me; it's highly unusual not to see a sweet treat on my kitchen counter.  This recipe is from Magnolia Bakery in New York.  The cake batter is very good and the frosting is to die for.

                                            Vanilla Cupcakes With Vanilla Buttercream


Ingredients:
 
Cupcakes                                             Yield: 2 dozen cupcakes

1 1/2 cups self rising flour

1 1/4 cups all purpose flour

1 cup unsalted butter, softened

2 cups sugar

4 large eggs, room temperature

1 cup whole milk

1 teaspoon vanilla extract


Directions:
Preheat oven to 350 degrees; prepare 2  tins with cupcake liners.

In a small bowl, combine both flours and set aside.
In a bowl of electric mixer, cream butter at medium speed until smooth, add sugar gradually and beat until fluffy, about 3 minutes.  Add eggs, one at a time  beating after each addition.  Add dry ingredients in three parts, alternating with milk and vanilla.  With each addition, beat until ingredients are incorporated, but do not over beat. Remember to scrape sides with rubber spatula to make sure all blends well.  Fill liners about 3/4 full.  Bake for 20-25 minutes or until inserter comes out clean.
Cool cupcakes in  tins for 15 minutes and transfer to cooling rack before frosting.

Vanilla Buttercream  (make sure to follow instructions well to achieve creamy texture)

1 cup unsalted butter, softened

6-8 cups confectioners' sugar

1/2 cup whole milk

2 teaspoons vanilla extract

Place butter in mixing bowl.  Add 4 cups of the sugar and then the milk and vanilla.  On medium speed, beat until smooth and creamy, about 3-5 minutes.  Gradually, add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes) until the icing is thick enough to be of good spreading consistency.  If using food coloring, add now and mix thoroughly.
Note:  Use and store the icing at room temperature, because it will set if chilled.  Icing can be stored in an airtight container for up to 3 days.















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