These cupcake are awesome!! The icing especially is very good it tastes store bought. This icing is my new official buttercream from now on because it is seriously delicious. Along with the icing these cupcakes are scrumptious especially while they are still warm but they are delicate moist cakes perfect for anything. The amount of icing this recipe produces is a lot and if you're not a huge icing lover I would recommend cutting the recipe in half. Also, I lined the cupcake pan with liners but you can also just butter the crap out of the pan and it works the same.
CUPCAKES:
Ingredients:
-2 sticks butter
-2 cups sugar
 |
| Just out of the oven |
-1 egg
-4 egg whites
-1/4 tsp. baking soda
-1 tsp. baking powder
-3/4 tsp. salt
-2 tsp. vanilla extract
-1 1/2 cup milk
-2 1/2 cups flour
Directions:
Preheat the oven to 350F and line two cupcake trays with liners. In a large bowl, beat together the butter, sugar, and egg until white and very fluffy. Add the remaining ingredients and beat just until incorporated. Pour batter into a large measuring cup and pour batter into lined cupcake tins. Bake in oven for 18-20 minutes or until tops spring back when lightly touched. Transfer cupcakes to a wire rack and cool completely before frosting.
Ingredients:
-3 sticks butter
-2 lbs powdered sugar
-2 tsp. vanilla extract
-1/4 cup milk
Directions:
Using an electric mixer beat the butter until light and fluffy. Slowly begin beating in powdered sugar and vanilla. Begin adding milk to mixture turning mixer on high. Add just enough milk so that the mixture is light and fluffy not runny. Continue beating frosting until light and fluffy. Then fit a pastry bag with a star tip and spoon icing into bag and pipe swirls onto the cooled cupcakes.
 |
No comments:
Post a Comment