It’s baking tiem!!!!
I was rushing to work yesterday morning when I posted the ‘Devin cuppies’ pix, so now am gonna elaborate more on the cuppies. Am new in the cuppies world, so yea if you ask me what cupcake is, for me it’s just some mini cakes. I have always wondered what the difference is between cupcakes and muffin, I can only tell the difference from their looks. But I found this information from the cupcakeproject website, and it says:
‘A basic formula for muffins is 2 cups flour, 2-4 tablespoons sugar, 2½ teaspoons baking powder, ½ teaspoon salt, 1 egg, ¼ cup oil, shortening or butter and 1 cup milk. When the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level.’
I remember making cupcakes using some leftover of my fruit cake batter and I personally think that they tasted better than if it were to be baked as a normal cake. I don’t know why there should be any difference, probably size does matter after all.
I’ve been baking cuppies using a few recipes, but the one in the picture is courtesy of Magnolia Bakery’s recipe. I love the texture, but I have to say I am not a big fan of a complete sweetness without a slight hint of saltiness. How do you appreciate sweetness when it’s all plain sweet? You would appreciate your health better when you’re sick, you’d appreciate your wealthiness better when you’re broke. Same goes here, salt will bring out more flavour in sweet cakes and savouries.
So let’s see what we need to make these lovely cuppies..
Magnolia’s Vanilla Cupcake.
Recipe’s adapted from http://hubpages.com/hub/Magnolia-Bakery-Cupcakes
1 cup unsalted butter, softened (225gm)
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self rising flour
1 1/4 cups all-purpose flour
1 cup milk
1 tsp vanilla
And no salt.. BOO!
- Preheat oven to 350 degrees fahrenheit (180 celsius).
- Line two 12-cup muffin tins with cupcake papers.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
- Add the sugar gradually and beat until fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
- (for 3-layer cake skip to step 11)
- (Cupcakes) Spoon the batter into the cups about 3/4’s full.
- Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
- Remove cupcakes from pans and cool COMPLETELY on a wire rack before icing with butter cream frosting.
- (3 layer cake) Divide batter among the cake pans.
- Bake for 20-25 minutes or until a cake tester inserted into center of cake comes out clean
- Let cakes cool in the pans for 10 minutes.
- Remove from pans and cool COMPLETELY on wire rack before icing.
- When cake has cooled, ice between the layers, then ice top and sides of cake with either Vanillia OR Chocolate Butter cream frosting.
I added a pinch of salt, but I think that wasn’t enough. The topping is just a typical chocolate ganache (heavy cream + chocolate). I brought some of these cuppies to my brother’s place and he only had one. Well actually his kid had one but he didn’t finish it up so my brother was just eating the leftover hmmpphhh!! Yea I was so fucking sad 😦 . Seriously, I kid you not 😦 .
Think am gonna blame my horrible icing skill 😐 .