I love cupcakes! Yes, they are still in! I know because I know all the trends- I'm Trudy!!!! Actually, the cupcake trend started way back in May 2007, when Carrie and Miranda were eating cupcakes while at the Magnolia Bakery in Manhattan. And then it was brought into pop culture when the guys on SNL did their first rap- Lazy Sunday - here's the copy (can't get the original SNL Parnell/Samford any longer on Youtube) And still... today the cupcake trend is running strong ! But if you are looking for the world's very best cupcake, experts say that home-made ones are the way to go... actually, they say that that professionally made cupcakes have terrific frosting but many times the actual cake is a little bland, has very little flavor and could be a tad bit dry. I agree.
So you might agree and say that homemade cupcakes, the ones that you and I make, have the very best flavor. But the place where the home-mades may slip a bit is on top...the frosting. Not to worry... I decided to do some snooping around and research the home-made cupcake. Here is a *****(five star) recipe. My mouth is watering as I type out the recipe.
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk
Buttercream Frosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)
Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).
Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip.
For the Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating
stores and party stores).
Makes about 12 cupcakes
Read more:
Here's an idea for your kids next birthday party! One of the all time classic picture books for kids is, The Very Hungry Caterpillar. This great book also makes for a great cupcake adventure! And besides haveing the most creative cupcakes around the town, you can be a supermom if you buy each kid who come to the party the book...this is a great idea if I do say so myself!!!!
Here is the blow by blow instructions on how Lyndsay Sung created this fantastic Very Hungry Caterpillar.
So, if you aren't doing much this weekend, get baking!
You're gonna make someone very happy!
