November 16, 2010

Vanilla Cupcakes

I found this cupcake recipe over at Lick-My-Spoon. She described them as moist and light. I love light cupcakes, so I decided to give them a try.  I thought these cupcakes were pretty good, they baked up nice and pretty, however, I think I prefer this Cook's Illustrated recipe a little more.  I wished this new recipe had just a little better flavor.  Also, I had been wanting to try a frosting recipe I found in an America's Test Kitchen cookbook.  I gave it a try, but something didn't work right?  It never sat up, so I had to add some powdered sugar to make it piping consistency.  I frosted half with chocolate frosting and half with vanilla frosting.  Even though my frosting didn't turn out how it was supposed to, it still tasted good.  
Vanilla Cupcakes
adapted from: Lick-My-Spoon

3 c. all purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
1 c. butter, room temperature
2 c. sugar
4 eggs, room temperature 
1 c. whole milk (I used 2%)
1 tsp. vanilla

Combine flour, baking powder and salt; set aside.  Cream together butter and sugar until light and fluffy.  Add eggs, one at a time, beating after each.  Add dry mixture alternately with milk, starting and ending with flour.  Fill cupcake liners 2/3 full.  Bake at 350 degrees for about 20-23 minutes.  Remove from tray and wrap each cupcake individually with saran wrap to seal in moisture.  Cool completely and frost. 

Creamy Vanilla and Chocolate Frosting:
adapted from: America's Test Kitchen

1/2 c. sugar
2 large egg whites
pinch of salt
12 Tbl. unsalted butter, softened and cut into 12 pieces
1 tsp. vanilla
1-2 Tbl. cocoa powder, to taste

1.  Combine the sugar, egg whites and salt in the bowl of a standing mixer, then place the bowl over a pan of simmering water.   Heat the mixture, whisking gently but constantly, until slightly thickened and foamy and it registers 150 degrees on an instant-read thermometer, 2-3 minutes.  
2.  Using the whisk attachment, beat the mixture on medium speed in a standing mixer until reaches the consistency of shaving cream and is slightly cooled, 1-2 minutes.  Add the butter, 1 piece at a time, until smooth and creamy.  (The frosting may look curdled after half of the butter has been added; it will smooth with additional butter).  Once all the butter is added, add the vanilla. Increase speed to medium-high and beat until light, fluffy and thoroughly combined, about 30 seconds (this is when I had to add powdered sugar).  If you want chocolate, add 1 or 2 Tbl. cocoa powder until reaches desired taste. 


  1. Ive had that problem twice recently with my icing. It wouldn't stand up enough. I added more powdered sugar but still it slid off. I wish I knew what I did wrong. These look beautiful though :)

  2. Your icing looks perfect not like mine. I always make my icing looks wet-y. I just hope that I can make my icing perfect now with your recipe. Thanks a lot.

  3. I love how your icing looks like. I should better try your icing's recipe. I also like the color of your cup cakes. Thanks for the recipe.