Monday, May 2, 2011

Weekend Update

This weekend was interesting to say the least. Friday began with a fairytale royal wedding followed by a double date turned drink-fest with our good friends Andy, Kim, and Kevin at Smith Commons. Saturday started out with a plan that didn't happen, but ended with a visit from my two favorite little boys and a spontaneous trip to the National Zoo. Sunday gave way to a bit of rain and a trip to Virginia for a tasty wine festival and ended with Paranormal Activity 2 and all of us living in a post Osama Bin Laden world. What a whirl wind.

Some where in the course of all of this craziness I had time to make Vanilla Cupcakes, Blueberry Muffins, Brioche Rolls, and a Strawberry Rhubarb Tart that turned into a major kitchen fail. Those and more this week to come, but for now, here is something sweet. Happy Monday.  

Vanilla Cupcakes (inspired by Bon Appetit Desserts)
Makes 12
  • 1 1/3 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup whole milk
  • 3 large egg whites, room temperature
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) of butter, room temperature
  • 1 cup sugar
Cream Cheese Frosting
  • 1 8oz package cream cheese, softened
  • 1/2 cup (1 stick) of butter, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract


Directions

Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners and set aside.

Whisk flour, baking powder, and salt in a medium bowl. Whisk milk, egg whites, sour cream, and vanilla in another medium bowl or glass measuring cup.  Mix until sour cream is completely incorporated. 


Using a mixer, beat butter and sugar in a large bowl until very light and fluffy. Add flour mixture to butter mixture in 2 additions alternately with milk mixture in 2 additions, beating on low speed until blended between additions.


Divide batter equally among paper liners.


Bake cupcakes until tester inserted into center comes out clean, 18 to 20 minutes. Cool in pans on rack 5 minutes. Transfer cupcakes to rack to cool completely.

Now, whip up your frosting. In a medium bowl, mix together cream cheese and butter until creamy. Mix in the vanilla. Then mix in the confectioners' sugar. When cupcakes are completely cooled, frost, and decorate as you so choose.


Then, enjoy!

And I promise, despite the unsure look on my nephew face, he ate the whole thing and told me they were the best cupcakes he's ever had. Although I think he says that to all the ladies.

1 comment:

  1. Fun weekend! A tart fail?! I don't believe it - sounds like something I'd do :)

    ReplyDelete