Рецепт Cupcakes – There’s a reason it’s one of my top twitter words
My oven just wouldn’t heat up for the longest time. I attributed it to the pilot light, but the Super came in and checked it. He claimed that he would notify the landlord, but weeks went by. I sent a letter recently with the rent check notifying him… it might have been a little stern. Either way, it got my oven fixed! They switched out a part (a controller?) and now it works!
I wanted to make something tonight, but I couldn’t dig up my pumpkin pie recipe or find a pumpkin in the Gristedes near my workplace (argh!), so I just stuck to cupcakes. I kinda wanted to roast vegetables (or maybe garlic, mmmm…), but Ry is a little picky with his preference. I also wanted something simple, enough. And I could bring these suckers in to work tomorrow.
And really, any excuse to use 4 sticks of butter! (Mmm picture to the right – creaming butter!)
I used this vanilla cupcake recipe and this buttercream recipe (with 1/4 cup of evaporated milk) from bestcupcakerecipe at blogspot. It’s pretty damn good. I think the buttercream frosting can use a little bit more tweaking, but the vanilla cake is a good solid base. I used 3 cups all purpose flour, instead of using some cake flour.
I think the frosting can use a little bit of of lemon juice. A half of a tablespoon. Maybe some more vanilla extract, but not too much.
For the vanilla cupcake, I used:
Sift 3 cups of all purpose flour
and 1 tablespoon of baking powder couple of times.
Cream 2 stick of butter,
and slowly add 2 cups of sugar until the mixture is soft and fluffy. Add this to the flour mixture and mix.
- Beat 4 egg whites until they foam and form stiff peaks, add the 4 yolks,
- 1/2 cup of evaporated milk,
- 1/2 cup of plain lowfat yogurt,
and 2 teaspoons of vanilla extract.
Don’t mix the final batch of the cake too much.
And for the butter cream frosting, I used:
Again, cream 2 sticks of butter.
Then slowly mix in 4-6 cups of powdered sugar 1 cup at a time,
and slowly mix in 1/4 cup of evaporated milk,
and 1.5 teaspoon of vanilla extract.
Mix everything until it’s the consistency you want and really nice and fluffy.
It’s pretty solid for a basic vanilla cupcake with butter cream frosting. I think it would be great to add some strawberry or other fruit (frozen) to the frosting. It would add some tartness, which would make it perfect. Mmm!
Cupcakes are pretty much one of the more perfect desserts. Other treats are too much. Brownies, cheesecake, cookies, even, are too much. Cupcakes, when done well, are light, fluffy, versatile, colorful, and just all around PERFECT! I. Say. So. So there!