Last week's Cupcake Bouquet Workshop was a Great Success...!!! I would like to thank the 13 participants who attended. I hope everyone had a fun evening, and enjoyed taking home your beautiful culinary creations! I would also like to thank the 6 Culinary “Elves” who assisted me in preparing for our first Culinary Arts event at MHCA.
As promised I am sharing with you the recipes for both the cupcakes as well as the American buttercream frosting used - please let me know if there are any questions.
VANILLA CUPCAKES
Ingredients:
3 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
Directions:
Preheat oven to 350 degrees.
Line cupcake pans with liners; set aside.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.
Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl. Divide batter evenly among liners, filling each about three-quarters full.
Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes.
Remove cupcakes from pan, and let cool completely on wire rack.
Note: I prefer freezing my cupcakes before decorating them.
AMERICAN BUTTERCREAM
Ingredients:
1 Cup Butter And 1/2 Cup Shortening)
1 teaspoon Vanilla Extract
2 pounds Powdered Sugar, Sifted
6 Tablespoons To 8 Tablespoons Milk, As Needed
Directions:
Cream the butter/shortening until completely smooth.
Beat in vanilla extract. (If using all shortening, add 1/4 teaspoon fine sea or kosher salt.)
On low speed, add sifted sugar, about 1 cup at a time, alternating with 1 tablespoon of milk. Stop frequently to scrape down the sides and bottom of the bowl.
After the last addition of the sugar, evaluate the consistency of the frosting before adding more milk.
Beat for 2 more minutes, on medium-high speed if a very fluffy frosting is desired.
The frosting should be thick and not fall off a spatula unless tapped on the side of the bowl. Adjust consistency by adding more milk or powdered sugar as needed.
Use immediately, or press plastic wrap onto the icing and refrigerate.
Before using from refrigeration, stir vigorously to a spreading consistency. Frosting may be tinted if desired
Note: If you make a large batch of frosting, it can be refrigerated or frozen up to one month. Make sure to let sit and get to room temp for at least 3 hours before using.
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