Wednesday, June 25, 2008

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The Versatile Baker

I only say versatile because I baked something in another person's kitchen and it came out good. If you have ever cooked or baked in someone else's kitchen, then you know how difficult it can be. You have no idea where anything is and you are afraid to touch things. I am lucky that the kitchen I used is gorgeous and about 10 times the size of my kitchen. However, this is Abuela's kitchen so I was afraid that I would make something that wasn't up to par with the great cooking of Abuela. But I received the greatest compliment ever from Abuela when she said that what I made was so good that I could sell them. Now I just hope that whatever dessert I make next is just as good as this one.

What did I bake, you ask? Cupcakes! This little dessert is so delightful and fun to make. Plus, I really wanted to frost something. I used a recipe that I found on Country Living but I changed the order of how they mixed the batter because I didn't like the way they had the batter coming together. The batter is so light that it looks like it should be a frosting more than a cake batter. Once baked the batter turns into a beautiful golden cake. I topped the cupcakes with a vanilla buttercream (here) and this was a perfect touch that maintained the lightness and fluffyness of the cake.

New and Old: Brand new stove and mixer from the 70s.

Vanilla Cupcakes
Source: Country Living (here)
Makes approximately 15 cupcakes

1 1/2 cups sifted cake flour
1 1/2 tsps baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1/2 tsp vanilla extract
1/2 cup whole milk

1. Preheat oven to 400 degrees. Line a muffin pan with cupcake liners.
2. Combine the cake flour, baking powder, and salt in a bowl and set aside.
3. Cut the butter up into tablespoon-sized pieces and place in a large bowl. Using a hand mixer, cream the butter until fluffy. Add the sugar until well blended and then add the eggs, one at a time, until blended.
4. Combine the vanilla extract and milk. Alternating with the dry ingredients, add the milk to butter mixture until blended.
5. Spoon the batter into the cupcake liners, filling until 3/4 full. Bake for 12-15 minutes. Let cool to room temperature before frosting.

Out of the oven and frosted.

Close up of frosting and cake.

More cupcakes.

And more cupcakes because they are so pretty.


Annie said...

Mmmm, these look great! I've been meaning to make vanilla cupcakes soon.

Cecilia said...

Good job with the cupcakes! They look great. Thanks for sharing the recipe. I'll have to try it out someday.