Thursday, January 6, 2011
Haven't posted in some time! Happy New Year, all, and happy birthday to my lovely house mate Patrice. For her birthday I made vanilla cupcakes with raspberry cream cheese icing, and they were a huge hit. Here's the recipe for all who want to make something simple, yummy, and yet sophisticated.
Yields 24 cupcakes
3 cups all-purpose flour
2 cup granulated sugar
3 tsp baking powder
1 tsp salt
8 tbsp (1 stick) unsalted butter, room temperature
1 cup sour cream
2 eggs, room temperature
4 egg yolks, room temperature
3 tsp vanilla extract
Preheat oven to 350°F. Line a standard muffin pan with paper liners; set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, mix together flour, sugar, baking powder, and salt. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until no flour pockets remain.
Divide batter evenly among prepared muffin cups. Bake 20-24 minutes or until toothpick inserted into center comes out clean. Cool in pan 5 minutes, then transfer to wire rack to finish cooling.
RASPBERRY CREAM CHEESE FROSTING
1 (4 oz) package cream cheese, softened
1/2 cup unsalted butter, softened
3 3/4 cups confectioners' sugar
1/4 tsp salt
1/2 cup fresh -0r- frozen raspberries
1 tsp vanilla extract
Blend cream cheese, butter, and salt together until fluffy. Add confectioners sugar alternately with the raspberries, using only as much sugar as needed to make a medium-soft, light frosting. Pile high or pipe high onto cupcakes.
note: I found this recipe at burnmenot.blogspot.com and simply doubled the quantities.