Make everyone break their New Year’s resolution diets by bringing these everywhere you go.
These cupcakes were the best cupcakes I’ve ever had. And I had two other people tell me that too! So, it must be true. I’ve never been great at making cupcakes. In fact, I sort of hate it. But these were real winners.
YELLOW CUPCAKE RECIPE
(adapted from Smitten Kitchen)
Yields: appx. 38
Prep: 10 minutes.
Bake time: 16 min per dozen or 48 minutes total
2 cups cake flour
1 3/4 cup whole-wheat all purpose flour*
1/4 cup corn starch
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 sticks butter, softened
2 cups sugar
2 tsp pure vanilla extract
4 eggs, room temperature
2 cups buttermilk
- Preheat oven to 350 degrees. Place cupcake liners in cupcake pan.
- In a medium bowl, combine the flour, corn starch, baking powder, baking soda and salt.
- In a large bowl, beat butter and sugar until the batter is fluffy, light, and no longer gritty.
- Mix in the vanilla and beat in the eggs one at a time on medium speed.
- Mix in the buttermilk at a low speed. The mixture will look a bit curdled.
- Slowly mix in the flour mixture in parts, until everything in well combined.
- Pour the mixture into the cupcake cups. I filled them 1/2 full. These really rise. When in doubt, do a test cupcake first.
- Bake for 16 minutes.
*The original recipe called for four cups of cake flour. I only had two. I used this substitution. The cornstarch gave the whole thing a very slight cornbread taste, which made them taste amazing, especially since the frosting was so sweet.
BEST BUTTERCREAM FROSTING
2 cups vegetable shortening
8 cups confectioners sugar
1 tsp salt
1 tbsp clear imitation butter flavor
6 cups heavy whipping cream
- In a large bowl, cream shortening until fluffy. Fiercely beat in the confectioners sugar about one cup at a time until it’s fluffy. Then add salt and the butter flavor.
-Beat in the whipping cream in parts. You’ll know the frosting is done when it’s light and forming slight peaks.
This was a perfect amount of frosting vs. cupcake ratio (minus the cup my boyfriend probably ate while I was making it.) I dyed the frosting with Wilton’s food coloring gels. They’re the best.
I used these frosting tutorials.
And just for fun, I thought these Valentine’s rose cupcakes were beautiful.