A+ cupcakes

Modern versions are decorative creations that are truly yummy
2004-10-13T00:00:00Z A+ cupcakesBy Carolyn Jung Knight Ridder Newspapers Arizona Daily Star
October 13, 2004 12:00 am  • 

Makes 20-24 cupcakes

For cupcakes:

● 1 1/2 sticks (6 ounces) unsalted butter

● 1 1/2 cups sugar

● 1 teaspoon vanilla

● 3 eggs

● 2 cups all-purpose flour

● 1 tablespoon cornstarch

● 1 1/2 teaspoons baking powder

● 1/2 teaspoon baking soda

● 1/4 teaspoon salt

● 1 cup buttermilk, room temperature

For pastry cream filling:

● 1 cup milk

● 3 egg yolks

● 1/3 cup sugar

● 2 tablespoons cornstarch

● 1 teaspoon vanilla extract

● 1 stick (4 ounces) unsalted butter

● 1 cup heavy cream, whipped

For chocolate glaze:

● 1 cup heavy cream

● 1 tablespoon corn syrup

● 8 ounces chopped bittersweet chocolate

● 2 tablespoons (1 ounce) unsalted butter

To make cupcakes: Preheat oven to 350 degrees. Cream butter and sugar together with an electric mixer; add vanilla and eggs. Sift dry ingredients together and add in 3 stages, alternating with the buttermilk. Line muffin pans with paper liners. Fill each about fl full with batter. Bake 15-20 minutes.

To make pastry cream: Bring milk just to boil in medium saucepan. Whisk egg yolks, sugar and cornstarch together in a bowl. Stir just a little of the hot milk into the egg mixture to equalize the temperatures. Add a little more hot milk to the egg mixture and stir well again. Then add all of the hot milk, and stir. Return mixture to saucepan; whisk over low heat constantly until mixture becomes thick. Pour pastry cream into clean bowl and whisk in vanilla. Whisk in butter 1 ounce at a time until smooth. Cover surface with plastic wrap and chill until cool. Fold whipped cream into chilled pastry cream.

To make chocolate glaze: Bring cream and corn syrup to boil. Pour hot cream over chopped chocolate in a medium bowl. Let hot cream sit on the chocolate for about 5 minutes. Stir until chocolate is dissolved and smooth. Stir in butter.

To assemble: Fill pastry bag with pastry cream; poke tip of pastry bag into top of each cupcake and inject each with some pastry cream. Or slice each cupcake in half horizontally and spread some pastry cream in between layers.

Drizzle chocolate glaze over top of each cupcake.

Nutritional data per serving:

339 calories, 4 g protein, 23 g fat (14g saturated), 32 g carbohydrate, 115 mg sodium, 111 mg cholesterol, trace dietary fiber.

● From Elizabeth Falkner, pastry chef/owner of Citizen Cake and Citizen Cupcake, both in San Francisco

Makes 24 cupcakes

For cupcakes:

● 1 cup (2 sticks) unsalted butter, softened

● 2 cups sugar

● 4 large eggs, at room temperature

● 1 1/2 cups self-rising flour (or make your own by blending 1 1/2 cups all-purpose flour with 2 1/4 teaspoons baking powder and a scant 1/4 teaspoon salt)

● 1 1/4 cups all-purpose flour

● 1 cup milk

● 1 teaspoon vanilla extract

For frosting:

● 1 cup (2 sticks) unsalted butter, very soft

● 8 cups confectioners' sugar

● 1/2 cup milk

● 2 teaspoons vanilla extract

● Few drops of food coloring (optional)

To make cupcakes: Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake liners.

In large bowl, on medium speed of an electric mixer, cream butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Combine flours and add in 4 parts, alternating with milk and vanilla extract, beating well after each addition. Spoon batter into cupcake cups, filling each about fl full. Bake until tops spring back when lightly touched, about 20-22 minutes. Remove cupcakes from pans and cool completely on a wire rack before icing.

To make frosting: Place butter in a large mixing bowl. Add 4 cups sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may not need all the sugar). If desired, add a few drops of food coloring and mix thoroughly. Use and store frosting at room temperature, as icing will set if chilled. Frosting can be stored in an airtight container for up to 3 days.

Nutritional data per serving:

430 calories, 3 g protein, 17 g fat (10 g saturated), 68 g carbohydrate, 120 mg sodium, 79 mg cholesterol, 0 g dietary fiber.

● From "The Magnolia Bakery Cookbook" (Simon & Schuster, $25)

Copyright 2014 Arizona Daily Star. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


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