Archive | March, 2013

The Ultimate Cupcake

24 Mar

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Yes, I know its been awhile, and I do apologize to my readers. Things have been very busy on my side with my new job, however; now that I am finally back to my daily routine, I am going to start blogging again.

I haven’t had a chance to bake for awhile now, and on Friday I finally had the time, so I grabbed my apron, and started baking. What I didn’t know at the time was that what I would be making would turn out to be the most pleasing to the mouth cupcakes I have ever made.

I have this thing for cupcakes. I seriously love them, and love how creative you can get with each cupcake. If I were to have a cupcake everyday for the rest of my life I would be the happiest person on earth. They are my guilty pleasure, and I know we all have those guilty pleasure, for some it’s TV, others it’s steamy novels and for me, well it’s cupcakes. Funny I know, but there’s something about them that makes me smile!!

For awhile now, I have been in search for the a really great cupcake recipe. I have tried so many of them. And most of them come out dry, soggy or just not moist enough. Last month my cousin sent me this recipe, as she too has been looking for that perfect one. I was very hesitant to make them, thinking that this just might be a waste of time, they will for sure turn out dry, or hard. Trust me, I have made so really horrible cupcakes in my time maybe it’s me or maybe it’s the recipe, but i had yet to find ones that turn out so good. So as you can see by  this point, I had lost all hope in finding that perfect recipe. As I watched the cupcakes in the oven start to form, I thought to myself that if these turn out I will be the happiest person on earth (as you can see, it doesn’t take much to make me happy). Well the recipe was right, these are the ultimate cupcakes.

When they came out of the oven they were so soft. As I jump for joy, my husband was already putting his hand on them wanting to try one. Since he is my test taster for everything, I waited to see what he had to say. And sure enough, he said these were by the best cupcakes he has ever tried. I am not sure where she got this from, but whoever came up with recipe is a god sent.

So on that note, I am going to share the love and hope you do as well. With spring in the air, and Easter just around the corner, it’s the perfect time to get out those cupcake tins out and get your creative juices flowing, cause once you make these you wont want to stop!

Here are the two kinds that I made for Eaters. For the icing I just used regular buttercream icing and added little pink peeps to them and mini cadbury eggs.

The Ultimate Cupcakes.

Yield: 16 cupcakes

***I took out the vanilla bean part and just used pure vanilla instead.

  • 1 cup (225 grams) granulated sugar
  • 1 vanilla bean
  • 1 3/4 cups (175 grams) cake flour, not self-rising
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (57 grams) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/3 cup (75 grams) full-fat sour cream
  • 1/4 cup canola oil or vegetable oil (60 ml)
  • 1 tablespoon pure (not imitation) vanilla extract
  • 2/3 cup (160 ml) whole milk
  1. Preheat oven to 350 F (175 C).
  2. In a small bowl, combine sugar and seeds from the vanilla bean. (For those of you who are new to using vanilla beans, check out this video to learn how to get the seeds out of the bean.)
  3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
  4. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
  5. Add the vanilla bean sugar and mix until well combined.
  6. Add butter and mix on medium-low speed for three minutes.  Because there is so little butter, you’ll end up with a very fine crumb texture.
  7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
  8. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  9. Slowly add milk and mix on low speed until just combined.  The batter will be liquid.  (Don’t worry, you didn’t do anything wrong.  It’s supposed to be that way.)
  10. Fill cupcake liners just over 1/2 full.
  11. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it.  The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown.  If they are not done, test again in two minutes.  If they are still not done, test again in another two minutes.
  12. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don’t own a cooling rack) to cool.

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