Who doesn't like a cupcake?
With special gatherings and celebrations—why not make a homemade dozen rather than buy a store-bought version sans the preservatives. Here's my crowd-pleasing recipe for traditional vanilla cupcakes and a choice of vanilla or chocolate icing. Your cake eaters will undoubtedly know the difference!
Bake a little bit of love with Number Cakes or in 1700's aka 1, 2, 3, 4 Cakes...made w/ 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. I prefer to call them Smiley Cakes as they bring a bit of a happy face with each and every cake.
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 for 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: Store the icing at room temperature as icing will be 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 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 for 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 be set if chilled.
