Search For The Ultimate Birthday Cupcake, Part 1

Vanilla Cupcakes w/Peanut Butter Frosting

MC’s 2nd birthday is coming up next month and I decided that I’d make cupcakes for the party.  Much easier for little toddler fingers. ;-) That means I have 30+ days to test out new cupcake and frosting recipes.

The first test was Billy’s Vanilla Vanilla Cupcake with Kathleen’s Peanut Butter Icing.  The cupcake had a very nice buttery flavor, but when it cooled, the tops hardened.  Maybe I left them in the oven too long.

The icing/frosting (is there a difference?) was awesome, but you have to love peanut butter.  I think I’ll keep it in the back of my mind, but won’t be using it for MC’s birthday party…too many issues with allergies.

 
Billy’s Vanilla Vanilla Cupcake
Adapted from Martha Stewart
Yield: Approximately 30 (I ended up with 22 – filled the cups too high) 
Printable Recipe

Ingredients:
1 3/4 cups cake flour
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
1/2 cup whole milk
1/2 cup buttermilk
1 teaspoon pure vanilla extract

Preheat oven to 325 degrees. 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.

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.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes (mine ended up staying in the oven about 25 minutes with all 22 cupcakes in the oven – may shave off a few minutes next time).

Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Kathleen’s Peanut Butter Icing
From Barefoot Contessa at Home

Ingredients:
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.