World's Greatest Cupcakes

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Switching to a kid (+ Adult) favorite sweet for Muffin Monday!

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Vanilla Cupcakes

Makes about 2 dozen 

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/2 cups cake flour

1 1/4 cups all-purpose flour

2 1/4 teaspoons Baking Powder

3/4 teaspoon salt

1 cup unsalted butter, softened

2 cups sugar

4 large eggs, beaten

1 cup milk

1 teaspoon vanilla 

Preheat oven to 350 degrees.

Line muffin pans with cupcake papers.

In a small bowl, combine flours, baking powder and salt. Set aside.

In a large bowl, cream butter on medium speed until smooth. Scrape bowl, add the sugar gradually and beat until light and fluffy, about 3 minutes. 

Add the eggs in three stages one at a time, beating well after each addition. Add the dry ingredients in three stages, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over mix. Scrape down the bowl after each addition to make sure the ingredients are well blended. 

Fill cupcake liners approximately three-quarters full. Bake for 20–25 minutes, or until a toothpick or skewer inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the muffin pans for 5 minutes. Remove from the tins and cool completely on a wire rack before icing. 

Ice the cupcakes with either Vanilla Icing or Chocolate Icing

Vanilla Icing

Makes icing for 2 dozen cupcakes

1 cup unsalted butter, softened

6 to 8 cups confectioners’ sugar

1/2 cup milk

2 teaspoons vanilla 

Place room temperature and softened butter in a large mixing bowl. 

Add 4 cups of the sugar and then the milk and vanilla. 

Beat on medium speed beat until smooth and creamy 3-5 minutes. Scrape the bowl and gradually add the remaining sugar, 1 cup at a time, beating well after each addition approximately 2 minutes, until the icing is thick enough for spreading consistency. *You may not need to add all of the sugar. 

Optional: Add a few drops of food coloring and mix thoroughly. Icing is best used at room temperature, as it will harden when chilled.

Note: Use and store the icing at room temperature as icing will set if chilled.

Chocolate Icing

Makes icing for 2 dozen cupcakes

1 cup unsalted butter, softened

6 to 8 cups confectioners’ sugar

2 Tablespoons unsweetened cocoa powder

1/2 cup milk

2 teaspoons vanilla 

Sift cocoa powder into six cups of the confectionary sugar. Place room temperature and softened butter in a large mixing bowl. 

Add 4 cups of the sugar and then the milk and vanilla. 

Beat on medium speed beat until smooth and creamy 3-5 minutes. Scrape the bowl and gradually add the remaining sugar, 1 cup at a time, beating well after each addition approximately 2 minutes, until the icing is thick enough for spreading consistency. *You may not need to add all of the sugar. 

Note: For deeper chocolate; heat just until melted,2 Tablespoons chocolate chips in the microwave and combine with butter and sugar before adding milk. 

Use and store the icing at room temperature as icing will set if chilled.

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Savory Waffles as seen on George Hirsch Lifestyle

As prepared on George Hirsch Lifestyle public television series & Create TV. And, in the below picture with Msgr. Jim at Telecare Television’s studio for their annual Telethon program. Served with the chicken & waffles is a warm apple, pear, cranberry compote; and savory crisp Sriracha slaw.

Having an Inspiring Moment, Msgr Jim Vlaun & George Hirsch on set Telecare TV

Tired of toast & sausage for breakfast and brunch? Then opt in for a southern treat. These waffles are the perfect accompaniment to my Oven Fried Garlic Chicken, always a family favorite, and I’m delighted to share with you.

Savory Waffles

Makes 8 waffles  

chefgeorgehirsch.com | from George Hirsch Lifestyle TV Series

2 cups all purpose flour

2 egg yolks

1/2 teaspoon salt

2 Tablespoons pure cane sugar

1 Tablespoon baking powder

2 cups milk

1/3 cup butter, melted

2 egg whites, stiffly beaten

½ cup cheddar cheese, finely shredded

¼ teaspoon each: 

curry powder, paprika, dried thyme, ground black pepper, hot sauce

2 Tablespoons fresh chopped parsley or dill

Preheat waffle maker. 

Put all ingredients, except egg whites, in a large mixing bowl. Beat on low until moistened. Increase to medium speed; mix for 2 minutes or until just smooth. Do not over mix.

By hand, gently fold in beaten egg whites. Pour 1/2 cup batter over grids for a regular waffle baker—more for a Belgium waffle. Close waffle maker, bake until steam no longer escapes, about 3 minutes. Repeat. 

Serve while hot with Fried Chicken.

Note: Serve topped with butter and hot syrup, or better yet with warm fresh fruit compote.