Tuesday, July 26, 2011

vanilla cupcake with strawberry frosting




BEST vanilla cupcake recipe I've found so far.

The batter makes the moistest cake EVER. The sour cream does the trick, maybe?
My mother, who does not usually appreciate cupcakes, really liked this combination of the cake and frosting. Oh with the sprinkles.... who can resist these beauty!!??




Ok, the recipe for the Moistest, most flavorful vanilla cupcakes! I do not know where I got the recipe from... :( but I added some cream to it at the end because when I was making it, the batter was REALLY thick. trust me, this one is a winner.




1 1/2 cups AP flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 stick butter, room temp.
1/2 cup sour cream
1 egg
2 egg yolks
vanilla extract
1/4 cup cream

Pre heat oven to 350

1. sift the dry ingredients together (ap flour, sugar, baking powder, salt)

2. in a bowl of a stand mixer, mix the wet ingredients aside from the cream. (butter, sour crea, egg, egg yolks, vanilla) just mix to combine. I use about two tbsp of GOOD vanilla.

3. slowly add the dry into the wet. I do it this way: add some dry, follow it with cream, add more dry... and so forth.

4. when the batter is smooth, its ready. don't over mix.

5. distribute the batter into lined cupcake tin (only put about 3/4 of the way up, this batter doesn't rise so much, but better safe than sorry!), and bake for about 20 min. I usually check it by touching the very top of the risen cake; if it's bouncy, it's done, if it's a little wet, leave it in there a little longer.

6. take it out and cool it completely before frosting.




THE frosting.

When I make frosting, I am more adventurous. The amount of butter, cream cheese, and the powder sugar can be adjusted to your liking, but a lot of butter cream recipes said to put 2-3 cups of sugar to 1 stick of butter. So I used my 1/3 cup measuring cup and kept adding until I liked the sweetness of my frosting.





1 stick butter
1/4 package of cream cheese
2 1/3 cups of sugar
about a cup of freeze dried strawberries

1. make the strawberry paste. If this is too much, just puree some fresh strawberries, but I heard that fresh ones contain so much water that it could make the frosting really runny.
to make the paste, put your freeze dried strawberries in your food processor and pulse it until it becomes powdery. then I add a little water at a time to make it into a paste. This result in about 2 tbsp of paste.

2. In a bowl of an electric mixer, combined the butter and cream cheese with a paddle attachment. Add sugar until you are happy with the sweetness.

3. add your strawberry content. mix until it is well combined and the frosting is nice and pink.

** note: I know some people use jams to make their fruit flavored buttercream. Jams already contain so much sugar, so if you were to use jam or preserves, I would REALLY cut back on the sugar:) but this works well without a fuss.

7 comments:

  1. I made this for my husband's B day party. His only request was vanilla cupcakes with strawberry frosting. These came out amazing and our guests raved about them saying they were even better than "boutique" cupcakes. There was some frosting left over and we used it on some chocolate cupcakes which also went very well together.
    Thank so much for the recipe. I will definitely make this again.

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    1. Anouk! I feel so bad for not replying faster. I need to change my setting so that I get a notification when ppl comment on my site!!

      I am SoooOO HAPPY to know that you tried the recipe and it worked for you!! I really do think that this is the best I've ever had and made! I am not contemplating adding blueberries and cutting a bit of sugar to make them breakfast muffins... :)

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  2. Hi, how many cupcakes does this recipe make?

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    1. Also, where did you buy the freeze dried strawberries? Thanks :)

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    2. as I said above, I had no idea ppl were visiting my site, never mind commenting on my site!! I know its a late reply, but I will answer your question now.

      it should make less about 14. I used liners and did not want a cap on top, so I filled it sparsely. so maybe for me, it made about 16.
      I was lucky enough to find these freeze dried berries at Fresh Market, (an up(per) scale chain grocery store in GA. I have not yet looked for them in NYC. If I were to try, natural food stores or even whole foods? I hope you make these! you won't regret it :)

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  3. Gorgeous recipe the cakes were amazing!! Can I double the recipe??

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    1. Yes! double it! I actually have done that before and it works just fine :)

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