Thursday, November 16, 2006

HAPPY FALL & HALLOWEEN!!! (...a little late!)

It's been too long since I have posted! But after my trip, getting sick and working like crazy, I am back in gear!
I made these quickly for work to celebrate Halloween and Fall!

Happy Thanksgiving! :-)

Cupcake Café Vanilla Cupcakes
Makes about 36 cupcakes

1 1/2cups (3 sticks) unsalted butter
3 cups sugar
9 large eggs, separated
1 1/2 teaspoons pure vanilla extract
3 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk

1. Preheat oven to 350°. Line three 12-cup muffin tins with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat in egg yolks. Add vanilla; mix until incorporated.

2. In a medium bowl, sift together cake flour, baking powder, baking soda, and salt; set aside. In another medium bowl, whisk egg whites until soft peaks form; set aside. With mixer on medium-low, add dry ingredients to mixer bowl in 3 parts, alternating with the buttermilk, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat. Gently fold in egg whites.

3. Divide batter evenly among liners, filling about three-quarters full. Bake, rotating halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.

4. Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.

Cupcake Café Vanilla Buttercream

4 cups sugar
6 large eggs, room temperature
2 1/2 pounds unsalted butter
2 teaspoons pure vanilla extract

1. In a small saucepan, combine sugar with 1 cup water; cook, stirring occasionally, over medium heat until it registers 236° (soft ball stage) on a candy thermometer. Brush down sides of pan with a wet pastry brush to prevent crystallization.

2. Blend eggs in a blender jar. With machine running, very slowly add hot sugar syrup until combined, being careful to not scramble the eggs. Let cool to room temperature.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until pale and fluffy, about 5 minutes. Gradually add syrup mixture until incorporated. Add vanilla, and beat until desired consistency.

4. I colored a small portion of the frosting red to use as veins for the eyeballs and Lifesavers as the iris of the eye.

ENJOY!!! :-)

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By Anonymous Anonymous, at November 29, 2006 9:29 PM  

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