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.
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.