Thursday, March 26, 2009

once upon a time...

I used to bake cupcakes for people. I had a nice little business going. Then it stopped when the city changed food production bylaws. So now it's all just a fond memory. I still bake for people, but only the ones I really really like. 

Here's my favorite vanilla cupcake recipe, courtesy of Billy Reece from Billy's Bakery in NYC.

INGREDIENTS

Makes about 30 cupcakes.

  • 1 3/4 cups cake flour, not self-rising
  • 1 1/4 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract (Use good quality organic vanilla if you can find it... it makes a huge difference in flavour)

DIRECTIONS

  1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
  2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
  3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
  4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
Icing - I prefer the vanilla / vanilla combo. If you like, substitute one half cup of Dutch cocoa powder for the icing sugar in the following recipe.

INGREDIENTS

Makes enough for 30 cupcakes .

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 6 to 8 cups confectioners' sugar
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract

DIRECTIONS

  1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.


2 comments:

  1. I just found your blog today and wanted to hi and that you're off to a good start! Your cupcakes look delicious!

    ReplyDelete
  2. Thanks Crystal! My first non-friend I already know comment!!! :)

    ReplyDelete