Vanilla Cupcakes with Cream Cheese Frosting
May 25th, 2009 § Leave a Comment
If you are anything like me, cupcakes are your idea of heaven. It’s no wonder that these days, people celebrate birthdays with cupcakes instead of an old fashioned cake. The most difficult part of eating cake at a party, is that you have to try and finagle a side piece with lots of border frosting or cross your fingers that you are lucky enough to get a piece with a flower on it. The best part of cupcakes is that there is no question…you will get the perfect amount of gobs of frosting to cake ratio.
Whenever I make cupcakes I double the frosting recipe because I love gobs of delicious frosting, especially when it is made with cream cheese. These cupcakes are very good, but I think they tend to lean towards people who favor less sugary type of cupcakes. The cake part is a little dense and the frosting is a creamy cream cheese frosting.
Recipe
18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
2 2/3 cups sugar
6 extra-large eggs, at room temperature
1 1/2 cup heavy cream, at room temperature or 1 cup of sour cream
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
Icing
3/4 pound (3 sticks) unsalted butter, at room temperature
1 pound cream cheese, at room temperature
3/4 pound confectioners’ sugar, sifted
1 1/4 teaspoons pure vanilla extract
Heat the oven to 350 degrees F. Line muffin pans with paper liners.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, two at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the 2/3-level with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer, on low speed, mixing just until smooth. Spread the frosting on top of each cupcake. You can also put the frosting in a ziploc bag and cut the corner off of it and squeeze the frosting onto each of the cupcakes. This is my preferred method as it helps you to pile the frosting on top!
Salted Oatmeal and White Chocolate Cookies
December 19th, 2008 § Leave a Comment
It’s or should I say tis‘ the holiday season which means there are a lot of people to make fat in the tummy. Sometimes I think I have an old Italian woman trapped inside of me because of my insatiable need to cook for and feed people. If I had a captive audience, the money, endless ingredients and the time I would relish being in the kitchen making yummy foods. Until that day comes I will have to savor the moments that I do have to cook for others.
Salted White Chocolate Oatmeal Cookies
Adapted from Cook’s Illustrated
6 ounces good-quality white chocolate bar, chopped (not “white chocolate” chips; they’re almost always artificial. I am adamant about this.)
1/2 teapoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)
2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.
3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about ¾-inch thickness.
4. Sprinkle a flake or two of sea salt on each cookie
5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.
