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the girl next door  Beki Just a second year science student exploring food on her own. |
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Chocolate Chip Cupcakes: A Housewarming
Wednesday, September 30, 2009
I recently moved in to my first apartment and wanted to make something as sort of a way to break in the kitchen and make it feel more like home. So, when asked what sort of cupcakes I could make for him, Jordan, the boyfriend, requested "Chocolate chip". Having loved Martha's snicker doodle cupcakes I promptly went back to her website to peruse her recipes.
This recipe was born from watching video clips of Martha and uses "Billy's Vanilla Vanilla Cake" and the corresponding Buttercream.
The boys loved them. I loved the cake but the vanilla buttercream was too sweet paired with it so next time I might make chocolate icing or cream cheese to try and make it better.
Or I might just leave them nekkid.
Billy's Vanilla Vanilla Cupcakes
Recipe from Martha Stewart
Makes about 30 cupcakes
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
*1 cup Mini Chocolate Chips
Billy's Vanilla Buttercream
Colored Sprinkles, for decorating, optional
Directions
Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat. Fold in chocolate chips.*
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
* = personal changes
Billy's Vanilla Buttercream
Makes enough for 30 cupcakes
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract
Directions
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
Labels: Cupcakes