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.