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
2 egg yolks
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.
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.