Sunday, October 21, 2012

Sometimes A Girl Just Needs A Cupcake

 

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That was what my best friend told me this morning while I was confessing to the world on Facebook that I was eating a cupcake for breakfast.  She’s a total enabler, but that’s why I love her. 

I had several people tell me that they looked good and wanted to know more info, so I decided to give out the recipe, in case there are any other boys or girls out there who just needed a cupcake…

The great part about these cupcakes is that there is a great balance between the sweetness of the cake and the icing.  You see, I have notorious icing scrapers at my house and it drives me insane.  I go to all the work of baking and decorating a beautiful cupcake and then one of my guys comes in, grabs a cupcake and proceeds to scrape all the icing off and just eat the cake part.  AAHhhhh!!  …that’s the sound I make when I witness this.  Even though I may need medication, I was on a quest to create a cupcake that balanced the sweetness of the cake and icing, so that had to eat the icing with it..hehe..I’m diabolical, I know. Now, they eat the whole cupcake…except Chris…who is 3 and only eats the icing..and I’m not sure what to do about that..oh well.

I think I have succeeded in the “balanced” department, at least where my family’s taste buds are concerned..so I hope you try them and enjoy them as much as we do. 

  Val’s Vanilla Cupcakes

The ingredients:

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Clockwise starting at the top:  2 1/2 Cups of sifted all purpose flour combined with 1 teaspoon of baking powder and a 1/4 teaspoon of salt.

1 stick of butter

1/2 Cup of whole milk combined with 2 teaspoons of pure Vanilla extract (the REAL stuff only please!)

2 eggs whites and 1 whole egg

1 Cup of sugar

(all ingredients should be at room temperature and the butter shouldn’t be too soft)

 

In a mixing bowl, beat the butter until creamy and then slowly add the sugar and beat until light and fluffy.

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Add the eggs and blend slowly until well combined and there are no lumps. Then, add half the flour mixture and blend on low until just combined.  Add the vanilla milk and mix until just combined and then add the last half of the flour and mix until just combined. 

*Do not over mix at this point or you will end up with chewy cupcakes! ..and yes that deserves an exclamation point..no one likes a chewy cupcake.

When you’re ready to disperse into cupcake tins, your batter should look like this..

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Pretty, huh?  Okay, evenly distribute into a lined cupcake pan and bake on 350 for 22 –25 minutes or until the top of the cupcakes just start to look dry.

 

While they are baking, you can make the icing..

beat 2 sticks of room temperature butter and 1/8 teaspoon of salt until creamy.

Slowly add in 3 Cups of Powdered Sugar.

Then add in 1 teaspoon of pure Vanilla Extract and 1 teaspoon of milk.

tip: If you’re baking these for something special, you can slice a vanilla bean in half and add the seeds to the icing.  It not only gives great vanilla flavor, but adds those neat little black flecks into the icing and it will look like Breyers Vanilla Ice Cream.

Your icing should be the consistency of ice cream at this point, which is just the way it should be..

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yummy!

Oh, I almost forgot! This is the wine you should be drinking while making your cupcakes…it’s a rule..

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It’s good stuff.

So, after your cupcakes are out of the oven and cooled, just slap that icing on them and enjoy.  Or, you can violently throw the icing in a plastic baggy and snip the end off and pipe it onto the cupcakes.  They will look like this…

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How neat of a job you do completely depends on how much wine you have drank, so beware.

They are pretty good, even Chris thinks so..

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..and we all know that 3 year olds know everything.

Enjoy your cupcakes!

love,

Val

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