Melt in Your Mouth Vanilla Cupcakes

I am in charge of the food for an event called Coffee House, taking place on Sept 10, 2011.  We are making baked goods because sugar goes great with art and music 🙂 On the dessert menu is Ghirardelli Brownies, Chocolate Chip Cookies, Brown Sugar Cookies and Vanilla Cupcakes.  I went in search of the perfect Vanilla Cupcake recipe and came upon this.  It’s a recipe by Amy Sedaris, a New York City Baker.  I don’t know who this lady is, but this recipe is to die for! The cupcakes come out so soft and light.  Have a look inside one…hmmmm!

So here’s the recipe, copied from the link above & modified to my liking:

  1. Preheat oven to 375°F.
  2. In a large bowl, cream together butter and sugar. Add in the eggs, two teaspoons vanilla, salt and baking powder. Add flour and milk in batches, starting and ending with flour. Stir until batter is smooth and satiny.
  3. Fill paper-lined muffin tins with batter. Bake at 375° for 18- 20 minutes.
  4. Remove from oven when the tops are tan-golden color.  Let them cool for 10 minutes in the pan and then transfer to a cooling rack.  Once completely cool, you can eat them or dress them up.
This recipe is suppose to yield 24 cupcakes but if you make this many, they’ll be quite flat.  I like to make ~18 so that they come out more full.  You can enjoy them plain -they are so perfect that you don’t  need anything extra.  But, if you insist on dressing them up, they make  great strawberry shortcakes.  Since I’m making these for an event, I’m going to frost them for a touch of elegance.  Last night I piloted 2 different flavors of buttercream (coffee and strawberry) and they came out good.  Here is my frosting recipe:
Buttercream Base:
1/2 cup shortening
1/2 cup butter
3 cups powdered sugar
Additions for flavor:
instant coffee
strawberry preserves
food coloring (optional)
Cream together the shortening and butter.  Gradually add in the sugar one cup at a time, beating after each addition.
For Coffee Frosting: mix 2 tsp (or the equivalent for two cups of coffee) with a few tablespoons of hot water until the coffee dissolves.  Pour the concentrated coffee into the buttercream base and beat until the coloring is uniform.  If you desire a browner color, add red, yellow and blue food coloring and play with it until you reach the right color.  Beware of green- it can make your frosting look like poop. Here is a picture of my color progression with the coffee frosting:
Left: no food coloring, Middle: a little bit of food coloring, Right: a lot of food coloring
For Strawberry Frosting: Add 1/4-1/3 cup strawberry preserves to the buttercream base and beat until combined.  If you want a darker pink color, add red food coloring.
I added coloring to the strawberry as well so make the pretty little sugar pearls stand out more!  I hope you come to Coffee House so you can sample these heavenly cakes!

About hmmfood

I am an aspiring nurse who funds my love for food by working a serving job. I love eating, trying new recipes, and watching other enjoy my creations!
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