Friday, October 22, 2010

Happy Friday, cupcake!


If you know me, you know I love cupcakes. They are my favorite baked good to make. They are my favorite baked good to eat. Delicious.

Of all the cupcakes in the world, these are my favorite. The concept comes from my favorite cupcake blog, How to Eat a Cupcake. The cupcake recipe is a modified version of Magnolia's cupcakes. The frosting is all Martha Stewart. With their powers combined, this cupcake is out of this world!

Neapolitan Cupcakes

Vanilla Batter
  • 3/4 cup self-rising flour
  • 1/2 cup and 2 Tbsps all-purpose flour
  • 1/2 cup (1 sticks) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
Chocolate Batter
  • 3/4 cup self-rising flour
  • 1/2 cup and 2 Tbsps cocoa powder
  • 1/2 cup (1 sticks) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
Directions
  1. Preheat oven to 350 degrees F.
  2. Line 2 muffin tins with cupcake papers.
  3. Start with the vanilla batter.
  4. In a small bowl, combine the flours. Set aside.
  5. 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.
  6. Add the eggs, 1 at a time, beating well after each addition.
  7. Add the dry ingredients in 3 parts, alternating with the milk and vanilla.
  8. Repeat steps 4 - 7 with the chocolate batter substituting the all-purpose flour for cocoa powder.
  9. With a batter scoop, spoon one scoop of each vanilla and chocolate batter into the cupcake liners, filling them about 3/4 full.
  10. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
  11. Cool the cupcakes in tins for 15 minutes.
  12. Remove from the tins and cool completely on a wire rack before icing.
Strawberry Frosting
  • 1/2 cup whole frozen strawberries, thawed
  • 1 cup (2 sticks) unsalted butter, firm and slightly cold
  • Pinch of coarse salt
  • 3 1/2 cups confectioners' sugar, sifted
  • 1/2 teaspoon pure vanilla extract
Directions
  1. Place strawberries in the bowl of a small food processor; process until pureed.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.
  3. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.
  4. Add vanilla and 3 tablespoons strawberry puree; mix until just blended.

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