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Thursday, May 19, 2011

Classic Yellow Cupcakes

  So what's your idea of a good time after having finally gotten your whole world settled into a new house in a new city in a new state??? How about decorating cakes with a 5 year old,sound like fun? Well to me it sounded like a fine idea and I just knew said 5-year old would love it.She did and we all got a little sick form all the icing,cake and hey how 'bout a cup of coffee at 4 o'clock in the afternoon to go along with that immense amount of sugar?!?!?!
I was of no help to anyone after I cleaned up the decortaing extravaganza. None at all. But! those were some fine cupcakes and so easy to make,let me tell you how you too can enjoy some love cupcakes and all the candy decorations one can stand ( 5-year old not included) :
Dry ingredients: cake flour,sugar,salt and baking powder.
Wet ingredients: eggs,milk and pure vanilla extract. Dang that was easy.
Mix together the dry ingredients in the bowl of an electric mixer fitted with the paddle attachment ( a handheld mixer will work just as fine I tell ya. It's a sad tale, mine died a few years back...it was too many pound cakes recipes. ) Next after the dry ingredients have been tossed around,pour in the wet ingredients.
 Mix together until the batter comes together nicely...and it tasted ok too. Now I know some folks don't like to enjoy the batter,but for me I think I'll survive if I have one taste. I've made it this far.Onto the baking.
Pour up the batter into your prepped cupcake tins. I use a large cookie/ice cream scoop.It's a clean,easy and stream-lined way to pour up the batter.Oh what the heck! there's a cupcake missing. Wait if you look farther you'll see there's a liquid in the cupcake holder.
I read somewhere (and for the life of me I can't remember where...maybe Alton Brown :/ , I really can't remember) that if you pour a little water in the empty spaces in the cupcake tin when baking cupcakes or muffins it will help balance out the heat in the tin and cook more evenly .This little nifty tool hasn't failed me yet,thanks Alton or whoever. Bless you.
Now it's decoratin' time!!!!!




 Here we are,oh the goodness and simplicity. You'll notice a priceless blue hydrangeas in the picture above,a MUST-HAVE in all cake decorating party plans. And the to the right of one of the most classic flowers in the world... sugar sprinkles,a various assortment of colored sugar and folks,icing. Whipped creamy goodness in one can. Now I know good and well I could have used my whole morning to make real icing,but really and miss out on all my cooking shows?
For this party time,canned icing worked amazingly well and held all those M&M's in place.
The finished product!!!!! Well minus like 16 cupcakes. All got decorated,some got eaten and most were hand-delivered to our new neighbors on either side of our new house.Hand-delivered,now that's care and love. I mean we had to work off all that sugar somehow. :)
Classic Yellow Cupcakes
adapted from Mom's Big Book of Baking
page 272
Ingredients:
Nonstick cooking spray
4 large eggs,at room temperature
1/2 cup whole milk,at room temperature
1 TBL pure vanilla extract
2 1/4 cup cake flour (not self-rising)
1 1/2 cups sugar
2 tsp baking powder
1/2 tsp salt
1 cup ( 2 sticks) unsalted butter,softened and
cut into 16 pieces
Directions:
1. Preheat the oven to 350 degrees. Either coat the muffin tins with nonstick cooking spray or line with paper liners.
2. Combine the eggs,milk and vanilla in a medium mixing bowl and beat lightly with a fork. Set aside.
3. Combine the cake flour,sugar,baking powder,and salt in a large mixing bowl of an electric mixer fitted with the paddle attachment. Add the butter,mix on low speed until the butter pieces are no larger than a small peas.
4. Pour two-thirds of the egg mixture and mix on low speed until all the ingredients are moistened. Scrape down the sides of the bowl with a rubber spatula and mix on medium-high speed for one minute. Stir in the remaining egg mixture on low speed until combined. Scrape down the sides of the bowl again and mix on medium-high speed again for another 30 seconds.
5.Pour batter into the prepared pans. Bake until a toothpick inserted in the center comes out clean,about 20 minutes for cupcakes.Le the cake cool in the pan for about 5 minutes. Let cool completely.
These will keep,wrapped in plastic,at room temperature for up to 1 day or refrigerated for up to 3 days. Frost as desired.

1 comment:

  1. Sounds delicious!!! Perfect timing for me and my niece cupcakes fun!!! Thanx :). Poofy ;D

    ReplyDelete