Saturday, February 19, 2011

{Best Recipe Award Guest Post Stefanie's Cupcakes}

I met Stefanie while on a blog hop and invited her to share her 
cupcake recipe and she has graciously 
excepted and is sharing her fun cupcake recipe, now show some love
and visit her blog and find other recipes as well. 
My husband and I love to cook.  We enjoy the same types of food.   Making homemade ravioli is one of our favorite meals to make together.  One night on the weekend, we have a date night at home after we put our two daughters to bed.  We enjoy a quiet evening at home making one of our favorite meals.  Favorite ingredients that you will find in almost every meal we make are: basil, garlic, olive oil.  They are the staples of many of our meals. 
Stefanie's Cupcakes
Makes about 30 cupcakes 
1 3/4 cups cake flour, not self-rising 
1 1/4 cups unbleached all-purpose flour 
2 cups sugar 
1 tablespoon baking powder 
3/4 teaspoon salt 
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes 
4 large eggs 
1 cup whole milk 
1 teaspoon pure vanilla extract 

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. 
Add butter, mixing until just coated with flour. 

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat. 

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes. 

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake.

Serve at room temperature.

Vanilla Butter Cream Frosting
1 cup (2 sticks) unsalted butter, room temperature 6 to 8 cups confectioners' sugar 1/2 cup milk 1 teaspoon pure vanilla extract (my favorite is Mexican vanilla extract) 

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. 

With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency. 

Thanks so much.


No comments:

Post a Comment

Thank you for leaving a comment and following I appreciate it, and leave your link so that I can follow you, Thanks xoxo