Search For The Ultimate Birthday Cupcake, Part 1

Vanilla Cupcakes w/Peanut Butter Frosting
vanilla cupcake w peanut butter frosting (250)

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.
vanilla cupcake 2
 
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.

vanilla cupcake

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.

vanilla cupcake w peanut butter frosting

 

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5 Responses

  1. […] Search For The Ultimate Birthday Cupcake, Part 1 […]

  2. […] Search For The Ultimate Birthday Cupcake, Part 1 […]

  3. […] Posts Search For The Ultimate Birthday Cupcake, Part 1 Search For The Ultimate Birthday Cupcake, Part […]

  4. […] Posts Search For The Ultimate Birthday Cupcake, Part 1 Search For The Ultimate Birthday Cupcake, Part 2 Search For The Ultimate Birthday Cupcake, Part […]

  5. […] by Susan on Monday, August 11, 2008 And the search is over for […]

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