NiftyFifty

I refound my love for baking back in September; I didn’t have my shiny D90 so those recipes will just be memories. Soon after I began baking heavily again, I found out that one 9×2″ round cake pan will yield about a dozen cupcakes. This meant that a standard layered cake recipe would give me two dozen, the normal dose for a box cake. But I just couldn’t bring myself to using 1 stick of butter for a dozen cupcakes and then another stick of butter for the frosting. It just seemed like so much butter for such little desserts.

Of course the butter is going to give the cake more flavor and make it that much more rich. I’ll use a normal layered cake recipe if I were going to make a birthday/celebration cake, but for cupcakes I have a new go to recipe.

I found it on Joy the Baker. It’s amazing. The cake is delicious and the icing is so sweet and smooth. The only thing left for me to do to this recipe is make a chocolate version of it. And no, making the frosting chocolate does not count.

There is one thing about this recipe that bothers me. I can’t seem to make the 12 cupcakes it says it makes. Both times I’ve made this, I wound up having ten cupcakes. This is fine and dandy, but I would like my two extra cupcakes. I didn’t really notice until today, when I was measuring the batter out into each cup, that even 1/4 cup was too much. I could have probably went with just a little under. Then I might have been able to get the dozen it says I should.

Really, what kind of witch is cursing me?! Is my baking powder really strong? Do I add too much (I always do)? Is is because my butter was almost liquid? I really can’t explain. Next time I make this recipe I’ll force myself to divide the batter into 12 cups, no matter how little is in each.

Oh, and when you’re making the frosting, put it in the fridge for 5-10 minutes before using it to just harden it up a little. And if you mess up on the cupcake, you can just scrape it off and start again (assuming you care what they look like)! If you plan on taking a picture of these cupcakes, note the color so you don’t wind up with a horrible neon color.

Vanilla Cupcakes
Adapted from Joy the Baker who adapted it from The Hummingbird Bakery Cookbook

Yields 12 (apparently, but I get 10)

1 cup all-purpose flour
scant 3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt [never even knew that was in this recipe!]
3 tablespoons unsalted butter, at room temperature
1/2 cup whole milk
1 egg
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Put the flour, sugar, baking powder, baking soda and butter into the bowl of a stand mixer fitted with a paddle attachment, or use a handheld beater and beat on slow speed until the mixture is a sandy consistency and everything is combined. Gradually pour in half of the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Scrape any unmixed ingredients from the side or the bottom of the bowl with a rubber spatula. Continue mixing until the batter is smooth. Just a few minutes. Do not overmix.

Spoon the batter into paper lined muffin tins, dividing between the 12 cups. Bake for 20-25 minutes or until light golden and a skewer inserted in the center comes out clean. Let the cupcakes cool slightly in the pan, then turn them out onto a wire rack to cool completely before frosting.

Vanilla Buttercream

Yields enough for 12 cupcakes. Double the recipe if you need to frost an 8″ cake.

2 cups powdered sugar, sifted
5 tablespoons unsalted butter, at room temperature
2 tablespoons whole milk
1/4 teaspoon vanilla extract

Beat the powdered sugar and butter together in an electric mixer fit with a paddle attachment on medium low speed until the mixture comes together and is well mixed. Turn the mixer speed to low. Combine the milk and the vanilla extract and slowly stream it into the butter and sugar mixture. Once incorporated, turn the mixer to high and beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes. If you find that your frosting is getting to warm in the summer months, stop beating and set in the fridge for a few minutes. Once chilled, hook the frosting back up the the mixer and beat once more until you reach the desired consistency.